Food & Beverage

Nutrition bar companies are leveraging new formats, ingredients-and target markets.

Banana flour arrives on the gluten-free scene.

Virginia Tech researchers hope doctors and dieticians can use this new tool to counsel their patients on beverage intake.

This latest proposal supplements the agency’s March 2014 proposal to overhaul the Nutrition Facts Label.

Coloring experts reveal some of the natural colorants they hope to soon see approved on the U.S. market.

Stevia blends target dairy, ready-to-drink teas, and cider.

Incaberrix is Frutarom’s new water-soluble extract for beverages derived from the Andean fruit.

Hydrosol’s Stabisol JOC stabilizer lets companies entirely replace the milk in yogurt with sweet whey.

Can banana water reach consumers-namely, mature shoppers-that coconut water can’t?

Formulating beverages can be an especially challenging task, and not every solution that is available on the market will be suitable.

Actually, water is somewhat late to the paper-packaging party.

Probiotic breakfast burritos, cricket chips, tea popsicles, and more enter the functional foods arena.

But does anyone know what "clean label" really means?

Today’s consumers have many options when shopping gluten-free.

Finding the sweet spot with natural sweeteners

With Aloe vera beverages now stationed in convenience stores and corporate campuses, what’s next for this sweet succulent?

The U.S. market for coconut palm sweeteners has more than doubled in the last year.

Allma’s new liquid chlorella extract is designed to taste better and be more soluble than powdered chlorella.

Conditions include gluten-free ingredients sourcing, cross-contamination controls, and operational management.

Following a strict gluten-free diet can lead to nutrient deficiencies. This is how dietary supplements can help.

A new Mintel report suggests older Millennials (aged 27-37) are the core consumers of energy drinks and shots, possibly due to lifestyle changes such as becoming parents.

SunOpta’s manufacturing facility in Minnesota is the first to be PVP-verified for a non-GMO claim by the USDA.

Questions include how to prevent cross-contamination and how to comply with FDA’s gluten-free rules.

Crucial alternatives to meet growing clean-label demand

Manufacturers can now feature Welch’s-based fruit inclusions and purees in their own finished foods.