Food & Beverage

Based in Decatur, IL, ADM’s microbiology labs provides testing services for finished products for more than 26 ADM manufacturing facilities in North America.

The company is expanding its meat-alternatives line following its acquisition of Meatless B.V. last year.

The new facility is located at JTC Food Hub @ Senoko, which is a shared facility for food innovation.

Consumers don’t get enough fiber and are actively seeking out sources of dietary fiber. Here’s how supplementation can help.

Icon Foods’ latest market intelligence report shares key insights.

And how do the two differ?

The new verification standard aims to increase transparency amid the food industry’s proliferation of carbon emission sustainability claims.

For the fifth year in a row, ingredient supplier Givaudan and the University of California, Berkeley, partnered to identify future success strategies for the alternative-protein market.

The Council for Responsible Nutrition-International (CRN-I) has announced the publication of a report summarizing the proceedings of its annual Scientific Symposium in Düsseldorf, Germany.

The ingredient contains a blend of herbs said to support balanced blood sugar levels, including golden thread, Chinese foxglove, and Hawthorn berries.

The brand launched in the U.S. in November.

InnoBLQ is designed to improve battered and breaded fried food applications by reducing the amount of frying oil absorbed into breading to create a crispier bite and better product quality.

The company claims that some Reb M ingredients sold in the U.S. and EU markets could be adulterated.

Chocolate is a versatile solution for health-conscious consumers who still want an indulgent treat.

Frozen foods can be a healthy choice. Here’s why.

Called Nutri Whey ProHeat, the ingredient is heat stable and thus avoids denaturing during heat treatments.

Here are the latest developments in flavor, solubility, texture, and more.

The 90% chickpea isolate can be included in nutrition bars and cereals.

The company is now using the processing method at its production plant in Pemuco, Chile.

Kerry has introduced a clean-label, starch-acting enzyme solution called Biobake Fresh Rich to deliver longer-lasting softness, freshness, and moistness over shelf life in sweet baked goods that contain over 20% sugar.

Consumer survey commissioned by Nammex shows what consumers perceive as mushrooms, mostly failing to identify fungi by their component parts.

The expansion will increase the plant’s production by four times.

A protein bar brand promotes positive thinking, and it may be helping to sell products.

The company’s former COO Scott Weddle will now take the helm as CEO, replacing Dave Dafoe, who remains on the company’s executive board as chief commercial officer.

The new products are Spicy Crispy Cutlet, Crispy Bites, Garlic & Black Pepper Steak, and Italian-Seasoned Cutlet.