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Foodservice Trends From Restaurant to Checkout Aisle Posted April 16, 2012 in Whitepaper Today's consumers are spoiled with a wealth of food options, and the pressure is on for restaurants and retailers to deliver high-quality foods. Using high-quality, authentic ingredients is the first step toward making something special and new that grabs consumers' attention and satisfies their ...More MORE INFO
Coming Out of the Dairy Case: New Developments in Shelf-Stable Probiotic Foods Posted April 2, 2012 in Whitepaper Probiotics are increasingly appearing in functional foods and beverages, giving consumers a wide variety of choices beyond yogurt and traditional supplement formats. Probiotics provide a wide range of digestive and immune benefits, but not all probiotics are able to survive food processing and ...More MORE INFO
WILD H.I.T.S. - Health Ingredient Technology & Solutions: Vegeceuticals Posted April 2, 2012 in Whitepaper Through innovative proprietary extraction technology, WILD provides nutraceuticals from vegetables that impart no taste or bitterness, and are completely soluble in a variety of product formulations. WILD’s Vegeceuticals™ are vegetable extract blends that are standardized with ORAC and in-vitro ...More MORE INFO

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