The latest innovation expands Van Leeuwen’s vegan ice cream category to offer options for those with cashew allergies, all whilst highlighting the quality, innovative flavor profiles, and decadent taste for which the brand is known.

When stabilizing coffee beverages, processing is a key factor for formulators to consider as it effects packaging, ease of production and other factors. Ticaloid PRO 122 RD is a hydrocolloid blend uniquely created for retort processing, both rotational and static.

Processors who take seriously the designing of better-for-you products to conform to these diet trends are finding cheese to be a viable, versatile, flavorful, and economic feature player.

By manufacturing local to the source, Ingredion is able to manage the entire supply chain, from farm to customer, enabling the company to provide its customers with a consistent, reliable supply with unparalleled traceability.

The single serve, ultra-filtered, high-protein milk shake market has been growing rapidly in recent years, and until now the category has been dominated by fairlife® Core Power, which is sourced from conventional non-organic farms.

Frill ice cream is certified vegan, gluten-free, non-GMO, kosher, paleo-friendly and—unlike other “healthy" low-cal ice cream brands—contains zero added sugar, sweeteners or artificial ingredients.

‘These shifts highlight the importance of ongoing innovation in this marketplace,’ said Lu Ann Williams, Director of Innovation at Innova Market Insights. ‘Convenient formats are now important for many consumers, while the rise of dinner usage suggests interest in more indulgent, dessert style yogurts.’

Remember when dairy products were sexy and on-trend? Food executives and consumers might recall the "Got Milk?" and the "Milk Mustache" campaigns in the early and mid-90s.

Both The Vanilla One, featuring a natural vanilla flavor that’s sweet and creamy, and The Oatmeal Cookie One, inspired by the classic treat with a hint of sweet cinnamon, can complement coffee.