The gluten-free category is constantly in flux. Although people with celiac disease have always had a necessity to turn to the category for grain-centric snack products and baked goods, there are many who maintain an interest in eating gluten-free for other reasons.

In honor of National Heart Health Month in February, this month’s column has a focus on the known cardiovascular benefits associated with grain-based foods, both whole and enriched.

Carolina Ingredients recently released three non-GMO chili seasonings. 

Dawn Foods is excited to launch a new line of products that enables bakers to offer options for more health-conscious consumers.

There’s no end in sight for new product innovation—with dizzying numbers of new food and beverage product launches. Today’s consumers are looking for more better-for-you products as well as engaging culinary experiences. 

Ohly is the first to offer a non-GMO compliant version of Cayenne Pepper Sauce Powder, giving credit to the strong market demand for non-genetically modified food. 

The collective puffed, popped, pellet and extruded snack segment continues to see positive sales activity and a strong level of product innovation.

Responding to continued interest from food manufacturers to maintain fresh organoleptic characteristics throughout the manufacturing process, Kalsec has expanded its IsoFresh product line to include garlic, and white and red onion. 

We often equate January with the start of diet season. The past two months of overindulging are now behind us, and it’s time to be responsible eaters again.

Irish potato bread, also known as “boxty,” began as a recipe of necessity due to the abundance of potatoes and soft texture of wheat grown in Ireland.