Lashing out at sweetened drinks is the new normal. That’s why manufacturers across the beverage industry, either as a matter of compliance or strategic product design, are revisiting how and with what they sweeten their products. ...More
Whether creating entrées or desserts, nothing dresses up a dish better than a perfectly paired sauce. Flavor is the obvious asset, but the right sauce also adds layers of sheen, color, texture and, in the case of fruit, a dash of healthy nutrition. ...More
Many food and beverage manufacturers are revisiting product formulations and cleaning up product labels by replacing ingredients that have become outdated in the eyes of some consumers. ...More
The grain-based baking and cereals industries have a lot to contend with these days: rising commodity and energy prices, consumers’ shifting notions of healthy foods, gluten-free and acrylamide concerns, just to name a few. ...More
While food technologists must formulate with the label in mind, they also must consider all of the characteristics a sweetener—from sucrose to fructose, sucralose to stevia—will bring to the product and the way it will be perceived upon eating. ...More
Three New Jersey residents filed a class-action lawsuit in U.S. District Court in Newark on Nov. 4 accusing Unilever of violating the state Consumer Fraud Act by falsely claiming its Breyers ice cream is “all natural," according to the Bergen County Record. The lawsuit also ...More
Eggs find their way into many formulating decisions—and not just for breakfast. In a drive to spice things up a bit, menu and retail items featuring eggs are forging into new culinary territory. ...More
The debate over high fructose corn syrup (HFCS) continues to make national headlines as more advocacy groups, food and beverage makers and consumers weigh in on the use of cane or beet sugar in food products versus HFCS. ...More
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