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Canada approves stevia’s use in foods, beverages

12.03.2012

By Jeff Gelski

Health Canada allows the use of steviol glycosides from stevia leaves as sweetener ingreidents.

Glanbia to build cereal processing facility

11.28.2012

By Jeff Gelski

The new facility in South Dakota will replace one in Manitoba that was destroyed by fire.

Making progress in sodium reduction

11.27.2012

By Donna Berry

Benefits beyond gut health

11.27.2012

By Staff

Probiotics are appearing in more product categories, and more benefits are being discovered

New ‘wheys’ for product development

11.21.2012

By Jeff Gelski

Whey protein may assist in formulating sports nutrition, coconut water and gluten-free products

Supplier Innovations: Learn about new flavors and cost reduction

11.16.2012

By Staff

Indulge in extras

11.13.2012

By Jeff Gelski

White chocolate and Greek yogurt coatings are just two ways to innovate in premium baked foods.

In search of guar gum alternatives

11.12.2012

By Keith Nunes

Continued market pressure is prompting companies to reduce or eliminate the hydrocolloid’s use.

Monk fruit makes its move

11.08.2012

By Jeff Gelski

Fruit extract joins stevia in the natural sweetener market

Bay State launches multi-grain blends

11.05.2012

By Jeff Gelski

Blends contain assorted grains in the forms of flours, flakes, cuts and cracks.

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