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Tate & Lyle: Allulose Options

Tate & Lyle earns Non-GMO Project Verification for crystalline DOLCIA PRIMA Allulose

January 20, 2021

Tate & Lyle PLC (Tate & Lyle), a leading global provider of food and beverage ingredients and solutions, today announces the expansion of its DOLCIA PRIMA® Allulose portfolio with a crystalline form certified as “Non-GMO Project Verified.” This provides manufacturers with the opportunity to increase the number of retail products bearing the Non-GMO Project Verified label and certification.

Kashi GO Keto-Friendly Cereal

Sweetened with allulose and monk fruit, this cereal targets consumers following a keto diet or for those simply looking to reduce sugar and carbohydrate intake

January 18, 2021

Kashi, a pioneer in natural foods, launched Kashi GO Keto-Friendly Cereal — the brand's first keto-friendly offering. Made with 12g of plant-based protein and one gram of sugar, consumers can enjoy the delicious grain-free cereals without guilt.

Research Chefs are Refining the Art of Crafting Perfect Flavor Combos in Liquid Form

The variety of refined ingredients to accomplish a precise pairing of aroma, flavor, texture and mouthfeel has expanded significantly over the past decade, allowing for more formulation possibilities and user experiences

George Squire Jon Biron MBA

January 4, 2021

2021 Predictions: BEVERAGES

Consumers Turn to Beverages to Boost Mind & Body

The spotlight will be on products that promote health and wellness, escapism and value

Holly McHugh

December 4, 2020

In 2020, the world as we knew it was turned upside down. Coronavirus changed the way consumers shop, socialize, entertain and more which is why it will be the biggest driver of food and beverage trends in 2021.

Naturally Speaking

As today’s market swells with savvy consumers, the demand for recognizable, “clean-label”, “natural” ingredients is rising.

Tamieka Hardy

November 19, 2020

On one side of the food and beverage processing industry, food manufacturers have been tasked with solving issues of food and ingredient safety and security. From the other side, consumers are more closely scrutinizing the ingredients and processes involved in the food products they purchase.

Flavor Boosters & Maskers in Food Formulations

Developers are reimagining the complexities of flavor for a clean-label future

David Feder , RDN

September 16, 2020

Modern flavor-building techniques must be low-cost, allergen-free, and naturally derived (clean-label), all while surviving processing.

Weighing Options: Too Many Americans Still Overweight or Obese

As plant-protein ingredients continue to gain ground, new introductions to the market offer formulators more options for experimentation

Marie Spano, Spano Sports Nutrition Consulting

Marie Spano MS, RDN

September 15, 2020

Where the focus in developing foods and beverages for better weight management once was on sweeteners and calorie cutting, today's weight-management products reflect the protein trend, especially the emphasis on plant proteins.

Bar Market Continues to Expand, Evolve with Added Functional Benefits

Popular Form— Plus Function: Bar formats have multiplied from the single dough of the 1980s to today’s new offerings with more visual and textural interest

Lucile Jarry

June 24, 2020

With the evolution of snacking and consumer need for on-the-go nutrition rather than formal meal patterns, the nutrition bar space has expanded tremendously.

Q&A with Elizabeth Sisel, Imbibe Inc.

A food scientist’s perspective on sugar reduction

April 20, 2020

Prepared Foods talks sugar reduction and sweeteners with Elizabeth Sisel, manager of taste modulation at Imbibe Inc. Imbibe is a Niles, Ill., beverage development company focused on the formulation, customization and commercialization of cutting-edge beverage products.

HITTING THE SHELVES

Imbibe Looks at Beverage Sweetening Solutions

How Sweet it Is

Holly McHugh

April 6, 2020

Finding the sweet spot for taste, texture and nutritional profile is a challenge for beverage brands because consumer sentiments about desired product attributes are changing faster than ever.