The new kitchen at ADM's James R. Randall Research and Culinary Center (Decatur, Ill.) is more extensive than even the White House kitchen in which corporate research chef Brian Yager worked during the Reagan administration.

A new logo, designed to communicate the health benefits of LC-Omega-3 fortification to consumers, has been introduced by DSM Nutritional Products Inc.

What has 45% of the Daily Value (DV) for vitamin C, 21% DV for potassium, 12% DV for fiber, only 100 calories and is fat-free?

The carb-cutting hit a crescendo at this year's edition of the Food Marketing Institute's (FMI) Show in Chicago.

In keeping with the significant impact that low-carbohydrate, high-protein eating plans have had on the food and beverage market, TIC Gums is planning to show manufacturers how gum systems can help boost soluble dietary fiber levels to reduce the “net carbs” of their formulations.

A leader in hydrocolloid technologies for carrageenan, xanthan gum, alginates and a new range of texture systems, Ingredients Solutions Inc. offers dust-free Quik-Xan and low-dusting XG-40 xanthan gums.

In a first for the U.S., global positioning system (GPS) technology will be implemented into a promotion from the Coca-Cola Company (Atlanta).

Even with the low-carb craze, people still crave good-tasting potatoes.

Ice cream maker Ben & Jerry's (South Burlington, Vt.), well known for its environmental positions, has turned its attention inward.

Organic caramelized rice syrup and apple juice, non-GM caramel colors as an alternative for products exported to the E.U., and an oil-dispersible caramel blend are some products that will be showcased at this year's IFT by D.D. Williamson and colorMaker.