Green Giant, Interactive Health partner to change America's eating habits
July 7, 2015
The program, which has sparked dramatically positive behavioral changes in thousands of participants, will improve America's eating habits through a dynamic four-week program that inspires people to eat more fruits and vegetables.
Carolina Innovative Food Ingredients used IFT to showcase sweet potatoes’ health and functional potential
July 6, 2015
With consumers seeking greater health benefits from even the most indulgent foods, Carolina Innovative Food Ingredients (CIFI) has created a menu of healthy and clean label application prototypes, which it debuted in its first-ever exhibit at the Chicago IFT show.
Inclusion Technologies LLC, a leading manufacturer of specialty inclusions and nut extenders/replacers, has been awarded the SQF Level 3 Certification by the Safe Quality Food Institute (SQFI).
Vegetable Juices’ next generation of savory vegetable juice concentrates add authentic, bold taste
May 20, 2015
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.
VDF's summer berry ingredients pack flavor, color and nutrition
May 13, 2015
Berries are delicious, especially in their peak season: summer. Yet processors can capture that summertime taste all year long with summer berry ingredients from Van Drunen Farms (VDF).
Blue Diamond’s new gluten-free almond flour can replace traditional flours
May 5, 2015
Blue Diamond Almonds Global Ingredients Division has introduced line of almond flours. Officials say this ingredient will contribute to the nutritional enhancement and expansion of formulation possibilities for food manufacturers worldwide.
Sustainable peanuts rose to more than half of the company’s supply from U.S. peanut farmers
April 22, 2015
Mars Chocolate announced that the company met a significant benchmark in ensuring the sustainability of edible peanuts. In 2014, 51 percent of the peanuts used for the company’s U.S. products were high-oleic acid peanuts (HOAPs), helping the company keep pace with increasing product demand.