Food & Beverage

Here are five of the biggest struggles companies are likely to encounter under FDA's new nutrition label proposal.

Here are five of the biggest struggles companies are likely to encounter under FDA's new nutrition label proposal.

Industry has a new source of natural blue coloring, but what are this colorant’s limits?

Thai researchers complete a review of essential plant oils that are backed by research on their preservative potential.

Surprising to some, wheatgrass and other cereal grasses can be an important food for those seeking a gluten-free diet.

The benefits go well beyond marketing.

Market researcher Mintel thinks the drought-tolerant succulent has a real future in beverages. And not just in Mexico.

Highlights of this year’s exciting functional food/beverage prototypes and products.

AIDP’s new Tastimins line of highly bioavailable chelated minerals can boost the nutritional profile of functional food and beverages, all without affecting taste.

Virginia Dare showcased a number of high-protein food and beverage prototypes, including a cinnamon brown sugar flavored ice cream fortified with milk protein concentrate.

They’re not targeting who you think.

IFT Annual Meeting and Food Expo exhibitors talk about this complex market.

Functional food manufacturers talk specific formulating challenges-and solutions.

Overcome the moisture challenges of agave syrup with this new powder form.

Researchers in Mexico say insoluble agave fiber, which often gets discarded, can make for a healthier granola bar.

The "goal is to make probiotics available in everyday food so that consumers don’t have to take another pill."

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

By increasing nitric oxide production, L-citrulline helps promote vascular dilation and healthy blood circulation.

The retail product is a refreshing turn away from your childhood's artificial dyes.

What about the Supplement Facts label?

FDA's potential ban on partially hydrogenated oils and new Food Safety Modernization Act regulations will also play a role.

Although chia’s market is much less established than quinoa’s, chia is now showing even higher rates of growth. Innova Market Insights reports.

Fernet, guasaca, and green coconut are among the contenders, Sensient Flavors predicts.

In this study, stevia’s preservative potential was tested in conjunction with high-pressure processing (HPP).

DDW says the transaction especially expands the company’s range of natural colorants