One-to-one natural drop-in sugar replacer helps cut sugar load in food applications.

The Anheuser-Busch InBev-backed company has partnered with The Carbon Underground for an at-show soil restoration initiative.

With the new enzyme-based compound Sternzym GA 31077 GF, stable, crispy wafers can be made from gluten-free flour. 

Sensient continues to connect customers to experiential taste with latest extract portfolio.

In response to the demand for enhanced functional benefits, Flavorchem has developed a line of high-performance modulators to help brands create nutritionally optimized products without sacrificing on taste.

Noochy Crisp, Gnosis by Lesaffre’s crispy nutritional yeast, was awarded Best Tasting Functional Food at the Vitafoods Europe event in October 2021.

An interview with DSM about immunity, boosting the health appeal of baked goods, and Omega-3s.

Cargill has launched a soluble rice flour, SimPure 92260, that exhibits similar taste, texture and functionality as maltodextrin, an ingredient commonly used as a bulking agent and flavor carrier.