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Selecting Synthetic, Natural Colors

It's color that first tells the consumer that a food or beverage is flavorful and desirable

February 26, 2020

The past 30 years have seen the market demand for food colorants changing in substantial ways, particularly regarding the choice between synthetic and natural colorants.

Rowdy Blueberry Almond Tart Prebiotic Bars

Rowdy Bars "grab-and-go" energy bars feature digestive superfood ingredients

February 26, 2020

Rowdy's signature prebiotic superfood ingredient—the Yacon Root—promotes gut health, boosts immunity, and helps to encourage nutrient absorption.

Dave’s Killer Bread Organic Buns

New bun varieties are Certified USDA Organic, Non-GMO Project Verified, and packed with protein, fiber, whole grains and Omega-3s

February 25, 2020

Known for reviving the bread aisle with loaves loaded with killer taste and texture, Dave’s Killer Bread (DKB) brings its whole grain and protein game to the grill with the launch of organic burger buns.

Rice Blends from Path of Life

Live Simple brand introduces innovative side dish

February 24, 2020

Combining gluten-free grains with flavor-packed vegetables, seeds, and spices, these flavorful rice blends will feature three custom flavors; Ancient Grains & Seed Blend, Cilantro Lime Rice Blend, and Saffron Rice Blend.

Zapp’s New Orleans Kettle Style Evil Eye Potato Chips

New chip flavor draws on legend of voodoo practitioner Marie Laveau

February 21, 2020

In the 1800s, Laveau’s evil eye cast fear, mystery, and hexes into the hearts of the nefarious and noble of New Orleans. And in the spirit of awe comes Zapp’s® Evil Eye™ potato chips.

SMASHMALLOW Launches SMASHGUMMY

Premium non-chocolate brand introduces low sugar, snackable gummies

February 20, 2020

SMASHGUMMY features only 3g of sugar per serving, and is made without the use of sugar alcohols, stevia, IMO's, or other compromising ingredients and is instead sweetened naturally with organic cane sugar, monk fruit, and allulose.

PLANT TO PLATE

New Entrees and Side Dishes Foods for Foodservice

New entrees and side dishes hitting restaurant menus in February 2020

February 19, 2020

Prepared Foods showcases new entrees and side dishes for foodservice in February 2020.

Sabra Dark Chocolate Dessert Dip & Spread

The newest Sabra product is plant based, vegan, gluten free, kosher and made without genetically engineered ingredients

February 19, 2020

The newest Sabra product is plant based, vegan, gluten free, kosher and made without genetically engineered ingredients.

Angelic Bakehouse Reduced Sodium Flatzza Crusts

The new crusts contain 120 calories, 6g of protein, 5g of dietary fiber, 2g of sugar and 10mg of sodium in each serving

February 18, 2020

The crusts are made with Angelic Bakehouse’s unique Sprouted and Fresh Pressed™ method of pressing freshly sprouted whole grains directly into the dough, improving flavor and boosting nutritional value.

Sweet Nothings: Sugar Reduction Continues to be a Primary Topic

Formulators eye new ingredients, strategies to reduce or eliminate sugar in new foods and beverages.

Lu Ann Williams

February 17, 2020

Sugar reduction continues to be a primary topic in the wake of sugar's association with health conditions including obesity, diabetes and even oral health.