Food & Beverage

Sports performance products are gaining fans everywhere, but some product types are proving more popular than others.

Due to uncertainties over the NDI draft guidance, some wonder whether the popular GRAS system will still be a viable option for supplement manufacturers looking to exempt themselves from submitting NDI notifications to FDA.

Common-use GRAS determinations are no longer common.

Regulators are increasingly scrutinizing product claims in the booming brain-health market.

AHA recommends children aged 2–18 consume no more than six teaspoons of added sugars per day and limit consumption of sugary drinks to less than 8 ounces per week.

Previously known for its flavor-neutralizing capabilities with vegetable proteins, Glanbia’s EasyFlav technology has now been developed specifically for whey protein systems.

A federal judge ruled that General Mills will have to face a class-action lawsuit alleging Cheerios Protein is “falsely and misleadingly marketed.”

The second generation of USP’s Food Fraud Database includes added capabilities that make it easier for users to identify historical trends and vulnerabilities for food fraud.

Suppliers in just about every segment of the ingredients market face supply shortages from time to time. But flavor firms, in particular, have added challenges to deal with.

The new corn-derived starch can “accept high-quality imprintation, including shapes and letters” in confectionery and gummy applications, ADM says.

Just one day after FDA finally issued its revised new dietary ingredient (NDI) draft guidance for dietary supplements, the agency today released its Generally Recognized as Safe (GRAS) final rule for food ingredients.

Two years ahead of FDA’s deadline to list added sugars on nutrition labels, KIND has posted the published the added sugar content of more than 60 of its products on its website.

It may be easy to think of fiber as a uniform category of ingredients, but is soluble fiber getting the attention it deserves?

At IFT, TerraVia (San Francisco) showed show visitors how its algae-based powders and oils can work in everything from French fries to cookies.

At IFT 2016, dairy experts spoke about how the high-protein trend needs to extend to consumers young and old.

Has Reb A been eclipsed by newer stevia superstars? Stevia suppliers talked about this and other stevia trends at IFT 2016.

Tate & Lyle and Beneo both unveiled new ingredients that meet the demands for label transparency while providing food formulators with rigorous performance and good sensory attributes.

Forget chocolate, strawberry, and vanilla! Sports nutrition products are exploring advanced, dessert-style flavors.

The USDA now has two years to hammer out details for implementing the federal GMO-disclosure law.

Ganeden and Avoke will be working together to launch a new line of avocado-based smoothie bowls with probiotics.

From cat scans to particle structure, ingredient suppliers are using advanced methods to help food formulators cut sodium.

PLT Health Solutions says its new PhytoShield technology delivers an anti-microbial preservative effect on par with many synthetic ingredients.

Everyone wants a piece of the growing plant protein market.

Hot ingredients cocoa and probiotics are looking to cash in on another ingredient superstar: high protein.

Fiber suppliers at this year’s Institute of Food Technologists Annual Meeting & Food Expo told Nutritional Outlook that while they are confident FDA will eventually consider their ingredients to be dietary fibers, the path to FDA approval is unclear.