Ohly will continue to operate globally and within the US out of its Boyceville, Wis., facility, now being able to focus on Torula yeast extract based specialties and PRODRY® culinary powders. 

Today, Barcelona works with Roger Daniel, Stratas Foods’ vice president, Research and Development and Innovation, to determine the difference between industry fads and trends.

The McCormick® Flavor Forecast® platform a the destination for people everywhere who are passionate about knowing the latest in flavor – at restaurants, on retail shelves, in home kitchens and beyond.

They say it pays to think big—yet sometimes just the opposite is true. Here's a case where food scientist and engineer John Miles pursued a big dream by intentionally thinking "small."

Consumer expectations and preferences for snacks have evolved to meet on-the-go lifestyles, health preferences and a hunger for new, bold flavors. Here, we look at two prevailing snack trends—flavor and function—that apply to potatoes, and how manufacturers can market and innovate snack foods to capture consumer cravings.

Mother Murphy's Laboratories has been developing organic certified flavors for more than 10 years.

This is an exciting time for rice. The humble grain—grown around the globe in varieties and textures that each bring a distinct flavor and functionality—is standing out as never before.

I recently spent three days looking over the horizon with 21 leading food manufacturers and retailers.

Starches are the most predominant and versatile class of food ingredient in the food manufacturing supply chain.