Allulose, an ingredient that offers important health benefits when used as a sugar replacer, is gaining momentum now that FDA has said it does not need to be counted as an added sugar on FDA’s new Nutrition Facts label.
At IFT 2019, functional-ingredients supplier Ribus (St. Louis) talked about how its rice-based ingredients are finding more and more followers in the clean-label space.
For food manufacturers, the new shortenings offer performance comparable to partially hydrogenated oils (PHOs) but with the health benefits of soy and high-oleic soybean oil.
And yet, few American research product claims.
This U.S. quinoa supply offers sensory attributes comparable to quinoa sourced from South America and provides important sustainability benefits to local growers.
Are safflower and gardenia the next big natural colors? At IFT 2019, Diana Food talks about the future of colors and its new USDA-certified organic color portfolio
Diana’s new USDA-certified organic color portfolio targets dairy and other food and drinks.
A newly published peer-reviewed paper written by probiotic supplier DuPont Nutrition & Biosciences (Wilmington, DE) and other industry stakeholders urges those making probiotic products to better make use of third-party certifications and other tools to boost quality control in the commercial probiotics market.
At IFT 2019, starch suppliers presented their newest native, clean-label innovations.
At IFT 2019, Ingredion and Clara Foods describe how their partnership will help sidestep the production and environmental costs of animal proteins by using fermentation to make protein ingredients.
From overcoming high-protein challenges to delivering lactose-free options, dairy protein suppliers continue to serve the market’s needs.