As the whole and ancient grain wave continues to surge, chefs and product developers alike are pushing the envelope on the next evolution of breakfast, baked goods, appetizers and snacks.

A friend once told me that she wouldn’t be impressed by technology until she could download a snack. Although we are not quite at the level of the Jetsons, the snacking trend continues to grow.

Sensus has announced that its Frutafit and Frutalose products have been Non-GMO Project Verified in the United States.

Ingredion Incorporated unveiled in the U.S. and Canada N-ZORBIT 2144 plating agent, a high-capacity carrier that allows manufacturers to economically transform a wide variety of both oil- and water-soluble liquids into powdered ingredients.

80 years after the launch of White chocolate as the third type after Dark and Milk, Barry Callebaut has revealed the fourth type in chocolate: ‘Ruby’ which is made from the Ruby cocoa bean.

September is Whole Grains Month, and the Boston-based non-profit Oldways Whole Grains Council (WGC) is encouraging people everywhere to join the celebration by supporting “Good Grains for a Good Cause.”

Manildra Group USA has launched a newly reformulated GemPro Ultra to answer the call of today’s trend toward cleaner, simpler ingredients in food manufacturing.

IP Summit Stabilizer is a premium grade, hot process stabilizer formulated to insure appearance and eating quality of dessert fillings and toppings throughout shelf life.

Earlier this month, I was able to fly to Bismarck, North Dakota, for a 1-day trip sponsored by the National Sunflower Association (NSA). 

Tate & Lyle PLC, a leading global provider of food ingredients and solutions, has announced a further expansion of its line of CLARIA Functional Clean-Label Starches with the introduction of two new instant starch products: CLARIA Instant 340 and 360.