Orange Turmeric and Orange Coconut with Probiotics make up new orange juice offerings
August 25, 2015
GanedenBC30, which is also in the leading brand of kombucha, supports a healthy digestive and immune system and has over 20 peer-reviewed clinical studies.
New gluten-free snacks are available in three varieties
August 24, 2015
By developing a variety of seaweed-based snack offerings, the maker of convenient, Pan-Asian foods has created a savory, better-for-you option that's crunchy in three varieties.
Dairy brand meets consumer demand for super premium butter products
August 20, 2015
This makes it appropriate for special moments — whether you’re spreading on fresh bread or cooking savory dishes — when the flavor of butter will shine through.
Restaurant-inspired product line includes no artificial flavors, no colors from artificial sources and no high fructose corn syrup
August 19, 2015
The entire line of The Good Table's sauce and crust mixes do not contain added monosodium glutamate, artificial flavors, high fructose corn syrup or colors from artificial sources, making it an excellent choice for family dinner.
Lundberg Organic Quinoa Tri-Color Blend is a versatile seed grain providing nine essential amino acids
August 18, 2015
Lundberg Family Farms has initiated the partnership between farm and retailer to become the first national brand to market American-grown, organic quinoa through Whole Foods Market.
Inventure Foods Offers Jamba "At Home" Smoothies in Certified-Organic Varieties
August 18, 2015
The organic smoothies will be sold in 8-ounce packages with a suggested retail price of $4.99 - $5.99. Each package yields two, 8-ounce smoothies when prepared as directed.
Farmer's Choice Food Brands introduces farm to table USDA-certified organic fruit snacks made with real fruit purees
August 17, 2015
Reaching shelves now, Go Organically® Fruit Snacks are USDA Certified Organic bite-size snacks made with real fruit purees and real fruit juices, and are being introduced in three assortments.
Consumers’ definitions of healthy fare are constantly changing, and companies need to know which health issues are top of mind in order to make informed business decisions—from sourcing to menu planning—before it’s required by law.