Robby Gardner

Of all the gel-forming ingredients available, gelatin and pectin are some of the most prevalent. And a case can be made for each.

With some consumers avoiding corn ingredients, tapioca syrup has much to gain.

Despite its South American origins, quinoa is now eaten by consumers around the world.

A hidden compound is about to change everything.

Nutritional Outlook's picks for 2014.

Despite their immense value, preservatives and food safety ingredients are not always received with open arms.

A look at the dynamic vanilla bean market

Improving baked goods and energy drinks with premixes

The pomegranate (Punica granatum) is perhaps best known for its tart taste and penchant for staining clothes. In the past several years, however, the flowering fruit has taken on a different image. With much financial help from product marketer, and now ingredient supplier, POM Wonderful (Los Angeles), pomegranates are increasingly regarded as superfruits. Largely by its own doing, POM Wonderful can now report that “more people were introduced to pomegranate products last year than any year in history.”

The nutritional benefits and functional potential of this fleshy pulp are worth another look.

New marine sources and new omega fatty acids are changing the omega market as we know it.

Alternative ingredients in a time of volatile egg prices

Plant protein sources are sprouting up often, but they aren't always easy to formulate with.

Allergy studies aren’t shying away from probiotics and fish oils. Is there a case to be made for either?

Innovations that make manufacturing with natural colors a little bit easier.

The opportunities are closer than you think.

A bird's-eye view of 2013's promising health ingredients for dietary supplements and functional food/beverages.

Why inulin is popping up on ingredient labels everywhere.

Could big business compromise with a law to label genetically modified organisms?

Today’s gum market gives everyone new opportunities.

Advances in rosemary preservatives.

New applications for digestive enzymes.

Omega-3 sustainability: Sustainable fishing practices incentivize markets.

As a fat replacer, pectin’s proven its value.

Plant protein types are diverse, from alfalfa and oat to pea, rice, wheat germ, and more.

Flavor houses are introducing old favorites in new formats.

Equipment to solve the challenges of tablet and capsule production.

New premix concepts with appeal and value.

Strategies employed by leading ingredient suppliers

Recent innovations in salt reduction.