Food & Beverage

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.

Innova Market Insights reports that vegan, vegetarian, and flexitarian consumers offer emerging opportunities for plant-based meat substitutes.

Depending on pH, the new food color delivers a “vibrant red to purple hue” in applications including juice drinks, yogurt, salad dressing, and cereals.

A new voluntary initiative from the Beer Institute encourages beer companies to list calories, carbohydrates, protein, and fat content on beer labels.

The new FruitWorx Concord grape juice powder is appropriate for confectionery, baked goods, snacks, dry beverages, pharmaceuticals, dietary supplements, and more, says Welch’s.

SPINS and IRI launch a new tool designed to bring the depth of consumer insight pioneered in conventional-channel analysis to natural-channel data.

If the bill were to pass, companies could disclose GMO ingredients through on-package text, symbols, or digital codes that direct consumers to more information online.

Fruit d’Or’s new gummy includes 250 mg of Cran Naturelle cranberry prebiotic powder and one billion CFUs of Sabinsa’s LactoSpore probiotic.

The new agreement makes ADM the exclusive global marketer and distributor of an “extensive array of low-calorie sweeteners” produced by GLG.

Turmeric is the darling of the natural products market. What have we learned lately about turmeric and its active constituent, curcumin?

The plant-based food and drink industry is going through one heck of a growth spurt.

Which artificial preservatives do consumers want removed, and what are the alternatives?

Clean-label, better-for-you options are taking over the soft drinks space.

D.D. Williamson adds two new colors to its EmulsiTech line of clear liquid color emulsions.

Some of the new bars have as few as three ingredients, with metalized-film packaging designed to make up for the absence of binders and preservatives.

The digestive-health market is thriving. Experts explain why probiotics and low-FODMAP diets are growing their slice of the pie.

The non-GMO baker’s yeast strain from Renaissance BioScience may reduce the amount of acrylamide in certain finished products by up to 90% when substituted for conventional baker’s yeast.

Madhava says its new organic cassava is the first single-ingredient cassava syrup sweetener to be sold commercially in the United States.