Florida Food Products’ new line of liquid and powdered lactic acid fermented vegetable products currently includes beet, carrot, onion, and mushroom.

“We are fortunate to have great leaders like Blake making a difference on our team.” commented Andy Tudor, vice president of business development, “He brings years of experience and wisdom to this new role.”

Fruitlift is an all-natural, liquid based ingredient - composed of 90% fruit components and designed to be injected into the flour mix of puffed cereals to replace white refined sugar.

Thanks to years of scientific research, Montmorency tart cherries have broken out of the pie shell and onto the "superfruit" stage.

This is an exciting time for innovation—and for diners! In particular, it's an exciting time for almonds, which are appearing in various forms and performing many value-added functions on restaurant menus.

To bridge that gulf between what consumers say they want and what they veer toward, on-trend product developers have adopted a "stealth-health" approach to increasing produce content in products.

From snacks to meals, bar formulations increasingly are popular among all segments of the population. Pardon the play on words but one way to raise the bar is to use blueberries, which add premium value and nutritional appeal.

The 10 new concepts use ingredients from across Parker's line of clean label products, including variegates, pralines, bases, and sprinkles. Parker's R&D and marketing teams combined complex flavors with unique ingredients to develop recipes that reflect current industry trends. 

The Almond Board of California's submission for the award detailed nearly five decades of research and advancements in food safety funded by the almond industry through the Almond Board.