As for reformulation trends, yogurt is getting noticeably less sugary, says Innova, with the average sugar level in new flavored yogurt launches (globally) dropping from 19.5g/100g in 2012 to 12g/100g in 2013.
California’s adoption of AB 418 to prohibit Brominated Vegetable Oil, Potassium Bromate, Propylparaben and Red Dye 3 has led other U.S. states to follow...
Zemea® USP-FCC propanediol is a 100% plant-based alternative to petroleum-based glycols. Used as a flavor carrier, processing aid and humectant, this ingredient...