American Key Food Products has, for the first time, introduced to North America a Brazilian Cheese Bread base for industrial users in the baking and foodservice sectors. 

Sally Williams Fine Foods of South Africa, a premium purveyor of gourmet, hand-made soft textured nougat and related confections, has opened offices in the U.S. in Fort Lauderdale, Florida, with plans to introduce and distribute to American consumers.

Private label has come a long way from its “generic” years. Today, focuses are on premium, national-brand-better (NBB) offerings and clean eating—snack and bakery products that are part of the better-for-you category, including those that are gluten-free.

When discussing the healthfulness of your company’s products, how often do you find yourself starting sentences with “Why can’t we just say?...” As a researcher, I spend much of my time analyzing the contribution of grains to the American diet, working to clarify misconceptions around the health merits of grains.

Pak Group North America, through its Bellarise brand, has announced its new vegan and clean label 5% brioche base.

BI Nutraceuticals recently released three new ingredients.

Glanbia Nutritionals has launched the first line of fully-traceable, heat-treated sprouted seed ingredients in the market.

The industry’s first global sourcing center, ingredientsonline.com, has partnered with US-based Genüs Flavors to release an exclusive line of branded flavors, initially starting with Fruit Punch, Blue Raspberry and Watermelon.

Puratos recently announced its new Dulcerio Tres Leches ready-to-use syrup and Tegral Dulcerio Sponge Cake mix.

For over 500 years, we’ve been looking for the fountain of youth—that magical restorative water that will make us look and feel younger. While the fountain has yet to be discovered, we can find some solace in knowing that many of the foods we eat are becoming healthier for us.