The past 30 years have seen the market demand for food colorants changing in substantial ways, particularly regarding the choice between synthetic and natural colorants.

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

Prepared Foods talks about sugar reduction and industrial fruit preparations with Karsten Kotte, vice president of technical services at Graceland Fruit, an industrial fruit and fruit products supplier in Frankfort, Mich. Kotte is responsible for Graceland’s product and process optimization. Prior to joining Graceland, Kotte spent more than 15 years in the food industry with Omega Protein Corporation, H.J. Heinz Company and the Schwan Food Company. He joined Graceland in the fall of 2016. 

Today's top chefs and developers have been demonstrating a renewed interest in using whole grains, especially "ancient" or "heritage" grains.

Eating strawberries, blueberries, blackcurrants and blackberries could help to protect against Parkinson’s disease, researchers suggest.

Move over, white rice--colored rice is making a splash. According to a recently released “What’s Hot” National Restaurant Association survey of chef-members of the American Culinary Federation, black and red rices are the “new white” in foodservice side dishes. Black rice, although a newcomer to the survey, started at the top--number one--among sides and starches, while red rice ranked third.