INDUSTRY NEWS
New blue: FDA approves Sensient's natural color made from butterfly pea flower
A product more than 10 years in the making, Sensient describes its butterfly pea flower…
Poor harvest and price spike for durum wheat threaten pasta supply
Eurostar Commodities called the smaller harvest a “dire situation” for anyone that is reliant on…
Lily's Sweets expands into low-sugar gummies
Since its launch at Whole Foods in 2012, Lily’s Sweets has grown its portfolio of…
Mondelēz tests new snack bar made using mechanical pressure and ultrasound energy
Mondelēz has made a name for itself with household staples such as Oreo, Ritz and…
Alternative seafood has vast growth potential, report says
While the alternative seafood segment is relatively tiny now, the Good Food Institute pointed out…
Roquette invests $13M in plant protein R&D center
Roquette has manufactured and sold various protein ingredients made with yellow split peas, wheat, corn,…
DouxMatok partners with Hi-Food on sweetener solutions
DouxMatok has worked on making Incredo Sugar fulfill its potential for years. Extensive R&D and…
Technology is revolutionizing food, but how can it be explained to consumers?
Change Foods is two years away from having a product on the marketplace, but its…
Yogurt giant Chobani enters the peanut butter category
While Chobani put itself on the map by making Greek yogurt a household name, it’s…
Tate & Lyle sells controlling stake of corn-based products arm to private equity
With this sale, Tate & Lyle will transform itself from an old school corn-based products…
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