Food & Beverage

“These healthier algae products have tremendous potential to make a positive impact in nutrition and functionality for our customers around the globe,” said Bunge’s CEO Soren Schroder.

The settlement ends a years-long, billion-dollar battle around the branding of high fructose corn syrup as “corn sugar.”

Lycored says its new tomato ingredient is the “perfect replacement for tomato paste.”

The class-action lawsuit alleges Cheerios Protein is “falsely and misleadingly marketed.”

Cocoa suppliers are removing alkalizing agents and adopting other strategies to improve cocoa's clean-label appeal.

New flavors, “healthy” energy, and clean labels help sports drinks keep up with the times.

“Low” and “light” are just some of the ways in which marketers are creating better-for-you snack options.

Fruit d’Or Nutraceuticals announces two new launches and a new cranberry dossier.

The company developed its Reb M in partnership with The Coca-Cola Co., who will co-own the patent.

Erylite Bronze contains a fruit extract to impart its bronze color.

Beverages, especially carbonated soft drinks, will be the key market out the gate, Cargill says.

New data from Euromonitor International suggests the European yogurt market has been crushed by restrictions on probiotic health claims.

The new facility in Kerepes, Hungary will support production of Flavorchem’s liquid, powdered, and spray-dried products.

As natural colors become less of an option and more of a requirement for any health-conscious marketing campaign, what are the biggest challenges of making the switch away from synthetic?

Its combination of formulation flexibility, abundant supply, and cost efficiency put palm oil at the front of the pack. The big challenge is ensuring it’s produced sustainably.

Energy drinks have continued to exhibit good growth rates in recent years, even against the backdrop of an overall relatively static soft drinks market.

Revenues for functional dairy beverages may double in the next decade, according to a new report.

Delavau's fortification technology can create chocolate with calcium content equal to a glass of milk.

Pharmachem is sponsoring a seminar to discuss the benefits of its Microbac technology and probiotic research on new health areas.

Former Peanut Corp. owner will go to prison for 28 years following a salmonella outbreak that killed nine people.

For food formulators looking for a “natural,” non-alkalized dark cocoa powder, ADM now has the answer.

What products can we label and market as medical foods? Despite updated FDA draft guidance on medical foods in 2013, the medical foods sector is more confused than ever about what the category means.

Nutrition bar companies are leveraging new formats, ingredients-and target markets.

Banana flour arrives on the gluten-free scene.

Virginia Tech researchers hope doctors and dieticians can use this new tool to counsel their patients on beverage intake.

This latest proposal supplements the agency’s March 2014 proposal to overhaul the Nutrition Facts Label.

Coloring experts reveal some of the natural colorants they hope to soon see approved on the U.S. market.

Stevia blends target dairy, ready-to-drink teas, and cider.

Incaberrix is Frutarom’s new water-soluble extract for beverages derived from the Andean fruit.

Hydrosol’s Stabisol JOC stabilizer lets companies entirely replace the milk in yogurt with sweet whey.