More people are cutting back on meat or even giving up meat and sausage entirely. Vegetarian and vegan products are getting more shelf space in regular supermarkets.

As the food and beverage industry looks for ways to take genetically modified organisms (GMOs) out of recipes and off labels, Corbion is adding another non-GMO product to its emulsifier portfolio.

FruitSmart® Inc. announces the trademarked line extension of SmartBlends™ Fruit Juice Concentrates.

Marshfield Food Safety, LLC received accreditation for Chemical Testing according to International Standard ISO/IEC 17025:2005 through American Association for Laboratory Accreditation (A2LA).

Briess Malt & Ingredients Co.’s natural sweeteners, specialty whole grain ingredients and pre-gelatinized and roasted grains help food and beverage manufacturers solve formulating and label challenges.

Blue California has devoted significant R&D to natural sweeteners as alternatives to sugar and artificial sweeteners. Good&Sweet is 400 times sweeter than sugar, offers great taste, excellent solubility, stability and zero calories.

Domino may be widely associated with sugar bowls but Domino Specialty Ingredients’ story shows how sugar can be transformed.

With its new ViaTech portfolio, Cargill builds upon previous stevia-based sweetener technologies by improving taste performance at high usage levels.

The full line includes: dextrose, liquid dextrose and anhydrous dextrose; stevia-based, high-intensity sweetener; glucose, glucose blends and glucose solids; polyols; HFCS 42, HFCS 55 and HFCS 90; high maltose syrup; and maltodextrin. These sweeteners can be used in carbonated beverages, frozen desserts, breads, fruit juices, candy, cereals, jams and jellies, beer, sports drinks, drink mixes, syrups, gluten-free bakery items and chewing gum.

Consumer taste-test research reveals Tate & Lyle’s TASTEVA Stevia Sweetener is preferred by nearly two out of three consumers (63%) over rebaudioside A, a prevalent stevia ingredient often associated with bitter aftertastes.