Food & Beverage

Dairy-free food and drinks are growing fast. Here’s where.

Better taste, better function, and better sustainability are now at formulators’ fingertips.

The Global Stevia Institute shares new research that found all nine key steviol glycoside molecules were not affected by regular manufacturing processes.

Glanbia Nutritionals launches two new flaxseed sprouted seed ingredients that are heat-treated for enhanced safety and purity.

Natural colors’ biggest opportunities likely lie in kid-centric products, cereals, and snacks.

Consumer demand for natural and clean-label is driving natural sweeteners like stevia. But there’s still lots of opportunity for growth.

Participants consuming breads made from different ancient grains varieties experienced significant reduction to several different cardiovascular disease risk factors.

In North America, sales of probiotic supplements will outpace sales of all other kinds of supplements, including glucosamine, combination dietary supplements, protein supplements, CoQ10, omega-3s, and eye-health supplements, says Euromonitor.

Vega’s new Protein+ snack bars combine pea protein, brown rice protein, nuts, leafy greens, and chicory root fiber.

The short-chain fructooligosaccharide not only serves as a fiber source but also provides functional health benefits as well as formulating benefits such as sugar reduction because the ingredient is 30% as sweet as sugar

The expansion to Prinova’s line of encapsulated flavor includes new capabilities for dry applications and an improved shelf life of up to 42 months.

Ingredion’s new Versafibe series of insoluble dietary fibers are aimed at offering low cost-in-use solutions for a variety of product types with “little to no impact on product texture, flavor, and color.”

Top trends like paleo and gluten-free continue driving the healthy-snacks market.

Immune-health suppliers are focusing on ensuring their ingredients work in as many different product formats as possible.

The company exhibited on its own for the first time at this year’s SupplySide West trade show, where it promoted to the U.S. audience recently launched chia powders designed specifically for beverages as well as for food.

In the two years since Welch’s first entered the ingredients realm, its strong brand recognition has proven to be both an asset and, at times, a challenge.

Puffed ancient grains bring a satisfying texture to snacks and cereals.

Here are some notable launches this year, spanning everything from waters and juices to bagged teas and more.

The announcement comes after snacks brand KIND submitted a citizen petition requesting FDA amend its definition of “healthy,” which was last updated more than 20 years ago.

As FDA looks to define the term "natural" on food labeling, industry leaders are split on what exactly the term should mean.

New Mintel research indicates more energy drinks were launched globally last year than in any year since 2008.

GRAS consultants discuss criticisms of GRAS experts.

Sports performance products are gaining fans everywhere, but some product types are proving more popular than others.

Due to uncertainties over the NDI draft guidance, some wonder whether the popular GRAS system will still be a viable option for supplement manufacturers looking to exempt themselves from submitting NDI notifications to FDA.

Common-use GRAS determinations are no longer common.

Regulators are increasingly scrutinizing product claims in the booming brain-health market.

AHA recommends children aged 2–18 consume no more than six teaspoons of added sugars per day and limit consumption of sugary drinks to less than 8 ounces per week.

Previously known for its flavor-neutralizing capabilities with vegetable proteins, Glanbia’s EasyFlav technology has now been developed specifically for whey protein systems.

A federal judge ruled that General Mills will have to face a class-action lawsuit alleging Cheerios Protein is “falsely and misleadingly marketed.”

The second generation of USP’s Food Fraud Database includes added capabilities that make it easier for users to identify historical trends and vulnerabilities for food fraud.