IFT Show

Gluten-free products are evolving to be more nutritious, flavorful, Firebird Artisan Mills says

Gluten-free products evolve as more nutritious, flavorful

The gluten free market in the US remains hot, but as the category becomes more crowded, manufacturers must offer products with added appeal to stay competitive – such as a protein boost from pulses or an added dose of fiber and flavor with ancient grains, according to experts.

LovePulses Showcase highlights pulse versatility at IFT

More than just beans: Finalists from all corners of the world share their pulse innovations at IFT

Fiber helps cut sugar, calories; preserve taste, satiety, clean label

Fiber rises on ability to cut sugar & calories while preserving taste, satiety and clean label

TerraVia CEO talks algae at IFT: We have disruptive products

TerraVia CEO: Thrive culinary algae oil could be a sizeable consumer brand

Sloan Trends at IFT: Moves away from fortification 'very troubling'

Sloan Trends: 'The move away from fortification is very troubling'

Dairy Permeate cuts sodium, costs & boosts nutrition, USDEC says

Dairy Permeate cuts manufacturing costs and sodium while boosting nutrition, USDEC says

Source: iStock

Sethness meets clean label needs with expanded non-GMO and Class 1 caramel colors

Meeting consumer demand for ‘simple’ isn’t simple, Mintel says

Meeting consumer demand for ‘simple’ isn’t as simple as it appears, but it is possible, Mintel says

Edible insects beyond whole cricket powder at IFT

Will the edible insects market move beyond whole cricket powder?

Source: Kerry

Trend toward snacking blurs when consumers want specific flavors & foods

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