The products in the magazine's competition are judged by editors, registered dieticians, chefs, foodies, and home cooks, who spent months testing the items.

This week's Fun Friday includes Velveeta's new hair dye, a scholarship for HBCU students by Sour Patch Kids, Planters searching for its next "Peanutters" class, "Pizza for Procrastinators," and more.

The Institute of Food Technologists (IFT) has announced its keynotes and featured sessions at IFT FIRST: Annual Event and Expo, July 14–17 at McCormick Place in Chicago.

The SNX sessions range from manufacturing topics, to "what's new with the American consumer," to regulatory and more.

In this role, Black will sit on the Tate’s leadership team and help lead the brand’s growth culture, leveraging customer relationships through both the Tate’s Warehouse and Mondelēz direct store distribution sales teams.

With a focus on seasonal planning, limited-time offerings (LTOs), and a comprehensive product lineup, Dawn Foods aims to empower bakery businesses to drive sales in an inflation-charged market.

The organization’s advocacy and expertise will be center stage at its 2024 Convention.

The organization’s new hire is a veteran of other industry associations.

The acquired company specializes in the manufacture of freezer-to-over croissants.

T. Hasegawa's newest "Flavor Flash" report includes insights on consumers, sweet and salty flavors, spicy snacks, and more.