A growing chorus of consumer voices is calling for processors to change their tool sets—to eschew synthetic ingredients with complex chemical names in favor of simpler ingredients that exist in nature.

In his Prepared Foods R&D Application Seminar titled “Healthy Foods Can Taste Good!” Mel Mann, director-flavor innovation, Wixon, began by reminding the audience of the myriad conditions that must be met in order for food formulators to use the term “healthy.”

They say you can’t have it both ways. Yet that’s exactly want consumers demand. They want clean label foods and drinks. They also want foods with culinary adventure and quality.

In an industry like food ingredients that is seemingly defined by the need for constant innovation, edible oils might seem to be fairly humdrum.

Bars have become more popular than ever, thanks in part, to increasing consumer demand for taste and on-the-go convenience that meets snacking needs.

American barbecue does not always take well to anything new, according to Paul Kirk, often called the “Baron of Barbecue”.