A Kansas State University extension specialist says lupin has the same protein that causes allergic reactions to peanuts and soybeans in some people.

Mary Ellen Camire is the Institute of Food Technologists’ 75th president.

The purchase expands Cargill's chocolate footprint in North America and Europe.

Any food product bearing a gluten-free claim labeled on or after Aug. 5 must meet the requirements of a rule issued in August 2013 by the U.S. Food and Drug Administration.

The comments are based on preliminary findings of consumer research commissioned by the International Food Information Council (IFIC) Foundation.

The company increases its wholesale prices across the majority of its U.S., Puerto Rico and export portfolio due to increases in input costs.

The $3 billion acquisition enables Archer Daniels Midland Co. to add flavor systems to its portfolio of specialty ingredients.

It’s cherry time, and Michigan’s annual festival, July 5-12 in Traverse City, coincides with the cherry harvest. The eight-day event includes a parade and outdoor concerts and attracts about 500,000 attendees each year.

Held June 21-24 in New Orleans at the New Orleans Morial Convention Center, the Institute of Food Technologists’ (IFT) annual meeting and food expo featured more than 900 exhibitors showcasing food ingredients, packaging and technology.

Ingredion Inc., a global provider of ingredient solutions to diversified industries, will work with Alliance Grain Traders (AGT) to distribute its pulse flours, protein and bran ingredients and products for consumer foods, such as baked goods, snacks and pasta. The deal covers the U.S., Canada, China, most of Europe, North Africa and the Middle East.