Food & Beverage

Monk fruit extract will now be added to Canada’s List of Permitted Sweeteners.

Why inulin is popping up on ingredient labels everywhere.

Three new lemon ingredients cover just about every food and beverage application.

The drink features the vitamins and minerals studied in the national Age-Related Eye Disease Study (AREDS) for macular degeneration.

The company is partnering with Tropicana on a chilled beverage product line.

Sensient Flavors has issued its 2013 flavor trend predictions, developed using the company’s Trends to Taste program.

Caramels are first in line for EFSA's reassessment of 12 major food and beverage colorants.

The marketer of Sugar in the Raw is testing out monk fruit.

Innova Market Insights is in Frankfurt to discuss its top ten predictions for 2013.

InterBev is a North American beverage industry event.

The group will unveil its 2012 food/beverage prototypes, which provide solutions for healthy snacking, simple labels, reduced sodium, and achieving higher protein diets.

National Starch Food Innovation and Corn Products International (Bridgewater, NJ) have partnered on a white paper addressing their new plant-based emulsifier and key drivers in the new beverage market.

In a move sure to shake up the global sweetening industry, steviol glycosides have been approved for use in foods sold in the European Union.

Are consumers hungry for more functional food and beverages?

Can fiber be a front for fat?

New ingredients and technologies to quench the thirst for beverage innovation.

Monk Fruit: Natural sweetening’s newest player.

The functional food and drink market is outpacing the conventional food and drink market in terms of global growth, by about 4% per year.

Iranian researchers witnessed a supportive effect of tomatoes on several blood markers in type 2 diabetes patients.