Food allergies continue to manifest in children and adults at unprecedented levels without any end in sight.

We were recently able to interview Greg Kaminski, executive research chef at Synergy Flavors, about what will be the hot new flavors for 2018, as well as what was chosen for 2017's popular flavors.

The Almond Board of California (ABC) has announced an investment of $4.8 million in 64 independent, third-party research projects exploring next-generation farming practices.

At this year’s FiE, Omya presented its range of high purity calcium carbonates bundled under the brand Omya Calcipur (Omya-Cal, in the U.S.) in addition to specialty ingredients from its distribution portfolio.

Milk, cheese and eggs are dietary staples. In the U.S., on average, we consume 36.6 pounds of cheese, 268 eggs and 18 gallons of milk per person each year, according to the USDA Economic Research Service. From 2014–16, the consumption of eggs grew 1.9 percent and the consumption of cheese grew almost 6.5 percent.

Tate & Lyle PLC has achieved Non-GMO Project verification for 18 starch ingredients, including the entire line of CLARIA Functional Clean-Label Starches.

Carolina Innovative Food Ingredients (CIFI) is proud to announce that its entire portfolio of sweet potato-based dehydrated, liquid, and syrup ingredients has obtained Non-GMO Project Verified status.

deZaan D11BK cocoa powder is the first ever nib alkalized, black cocoa powder that provides both intense cocoa flavor and very dark color, without added sodium.

Today’s consumers attach importance to a healthy diet and are more and more willing to choose fortified foods that supply them with important nutrients.

Passion underpins the dedication to invest the time and resources required to bake bread with unmistakable Old World artisan flavor, appearance and texture. And strong business sense leads such bakers to judiciously capitalize on the technological tools available to help bring those truly artisan breads to a wide customer base without compromising craftsmanship.