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Items Tagged with 'artichoke'

ARTICLES

Nuts For Cheese Creamy Cashew Dips

The chef-crafted dips are free from dairy, soy, gluten, and oil, and are vegan

November 12, 2024

The smooth, chef-crafted dips are free from dairy, soy, gluten, and oil, and are vegan. Plus, each serving is packed with live probiotics, promoting a healthy microbiome.

Hamburger Made With Cutting Vedge Burger Patties

Vegetables as Meat Replacers— Not Analogs— Find Their Way Back to Center Plate

The Cutting Edge of Veg: Interview with Susan Guerin, CEO of World Finer Foods, Inc. and Cutting Vedge, Inc.

David Feder , RDN

February 22, 2024

Prepared Foods speaks with Susan Guerin, CEO of World Finer Foods, Inc. and Cutting Vedge, Inc., makers of burgers, meatballs, crumbles, and sausage replacers from artichokes.

Better for You

2018 Botanical Trends: Nature to the Rescue

Botanicals help developers create foods that address many health concerns

David Foreman RPh

March 16, 2018

Advances in ingredient technology are opening new corridors to make the addition of botanicals into foods and beverages easier and more cost-effective.

Campari America Launches Cynar 70 Proof

New introduction offers high-proof punch in bittersweet artichoke liqueur

October 8, 2015

Double the intensity and proof of original Cynar, the bartender-beloved bittersweet artichoke liqueur, Cynar 70 Proof is a bold entry in the burgeoning bitters category.

ARTY™ Water

The drink is a multi-functional, plant-based beverage containing antioxidants and electrolytes

February 26, 2015

ARTY™ Water is balanced with hints of organic lemon, apple and spearmint.

Probiotics and Fiber-rich Products Work Well Together

May 19, 2011

The association of the probiotic Lactobacillus paracasei LMGP22043 with a food carrier rich in fiber, such as artichokes, can represent a new strategy for favoring a daily supply of probiotics

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: How do strategic innovation leaders, scientists and ingredient buyers incorporate sustainability into food and beverage new product development?