Pizza Hut announced plans to make changes to its ingredients brand standards, beginning with the removal of artificial flavors and colors from its nationally available pizzas by no later than the end of July, the first national chain to make this commitment.

Responding to the popularity of specialized burger offerings and the re-emergence of steakhouse dining concepts, Red Arrow developed three new beef flavors.

With no signs of stopping, the disease is also beginning to take its toll on consumers, retailers and manufacturers alike.

Vegetable Juices’ new savory vegetable juice concentrates add truly authentic, bold taste to a wide range of applications including soups, sauces, dressings and marinades—as well as dairy products and cheeses and even baked goods.

An innovative natural sweetener originally developed by Briess Malt & Ingredients Co. for the production of gluten-free beer is finding new application as a 1:1 honey substitute in bread.

Made with tabasco pepper mash, salt and premium distilled vinegar and maltodextrin, TABASCO® brand Spray Dry Flavor brings dynamic new dimensions to a wide variety of applications without adding moisture.

Briess Malt & Ingredients Co. has announced an expansion plan that company officials say builds upon its recent acquisitions. The plan includes installation of a roaster at its Waterloo, WI, malting operation, and adding 1.5 million bushels of storage at its barley operation in Ralston, WY.

Panera Bread shared progress on its commitment to remove artificial additives by publishing a list of artificial colors, flavors, sweeteners and preservatives that the company has eliminated or intends to remove from its U.S. Panera Bread® and St. Louis Bread Co.® bakery-cafe food menus by the end of 2016.