Food & Beverage

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Due to uncertainties over the NDI draft guidance, some wonder whether the popular GRAS system will still be a viable option for supplement manufacturers looking to exempt themselves from submitting NDI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

Suppliers in just about every segment of the ingredients market face supply shortages from time to time. But flavor firms, in particular, have added challenges to deal with.

The new corn-derived starch can “accept high-quality imprintation, including shapes and letters” in confectionery and gummy applications, ADM says.

Just one day after FDA finally issued its revised new dietary ingredient (NDI) draft guidance for dietary supplements, the agency today released its Generally Recognized as Safe (GRAS) final rule for food ingredients.

Two years ahead of FDA’s deadline to list added sugars on nutrition labels, KIND has posted the published the added sugar content of more than 60 of its products on its website.

It may be easy to think of fiber as a uniform category of ingredients, but is soluble fiber getting the attention it deserves?

At IFT, TerraVia (San Francisco) showed show visitors how its algae-based powders and oils can work in everything from French fries to cookies.

At IFT 2016, dairy experts spoke about how the high-protein trend needs to extend to consumers young and old.

Has Reb A been eclipsed by newer stevia superstars? Stevia suppliers talked about this and other stevia trends at IFT 2016.