The trend, termed ‘Regeneration Rising,’ involves new palettes and factors consumers want.

The prestigious IBIE awards salute snack and bakery producers for sustainability.

The food solutions firm has lifted its 2025 regenerative agriculture goal to 5m acres.

The Science Based Targets initiative validates Tate & Lyle’s new greenhouse gas emissions reduction targets in line with a 1.5°C trajectory.

The mill and farmer collaboration aims at offering sustainable products to customers.

The report details momentum across the company's three strategic focus areas: products, people, and planet.

The IBIE organizers name SF&WB sponsors of BEST in Baking for another show cycle.

Cheez-It, Club crackers to be sold with regenerative wheat.

The suppliers are uniting to launch a sustainable farming initiative.

ADM has reached an agreement under which Golden Peanut, its peanut processing subsidiary, will collaborate with Smucker and the National Black Growers Council to support the adoption of regenerative agriculture practices.

Our sister mag Refrigerated & Frozen Foods has released its annual ranking of the largest frozen food companies in the U.S.

The Enriching Communities effort seeks to feed the hungry and boost sustainability.

Additionally, the company is on track to achieve its goal of sending zero waste to landfill by 2025.

The August 20 webinar will offer insights on boosting speed and cost savings.

The line of snacks is aimed at supporting women and communities in Columbia.

The company aims to have 100% of electricity purchased for its operations renewably sourced by 2030

The two new hires will be charged with heading up efforts around sustainability, responsible product sourcing, and more.

Pipcorn Heirloom Snacks and Spudsy announced that they have sold their assets to newly-formed UpSnack Brands.

An R&D expert from the sugar company shares insights on how the sustainable farming practice can benefit food producers, and the planet.

The 2010 Census revealed that one in every six U.S. residents is Hispanic. The U.S. Hispanic population ranks second worldwide. Unfortunately, the growing Hispanic population experiences similar health issues as non-Hispanics but the prevalence may be higher.

In my first column in February, I highlighted the rapid growth of the gluten-free market and provided an overview of conditions that require a gluten-free diet for treatment, as well as other reasons why consumers may be following it.

I am 100% sure that you have received a load of “must-have” nutritional advice. The overload of life lessons like this can be quite overwhelming, not to mention scary. I used to go to bed at night questioning my nutrition skills, thinking about how in the world I missed the research proving all of those theories. Well, a quick search or even a phone call to mom (or grams), proved false.

Traditional Portuguese and Spanish dishes and desserts

The explosion of gluten-free products in the marketplace is good news for people with celiac disease and gluten sensitivity.

There are 52 million Hispanics in the U.S., representing 16.7% of the total U.S. population. That many people are certainly having an impact on the food industry, and there’s no question that Latinos are quickly changing America’s palate.

There are a growing number of gluten-free products in the marketplace

During the last few years, sustainability has received significant attention from many different groups.

When Columbus first sailed to America, its inhabitants had already developed more than 200 types of maize.

On Sept. 26, the two owners of Jensen Farms, were arrested for shipping adulterated food in 2011. The charge was shipping contaminated cantaloupe, which resulted in the death of 33 people and sickened 147 people. The two brothers were arrested on misdemeanor charges of introducing adulterated food into commerce. 

Gluten has become Public Enemy Number One. Countless people follow a gluten-free diet, and just about everyone knows someone avoiding foods made with the gluten-containing grains wheat, rye and barley

As a dietitian and mom, I know first-hand that whole-grain breads and snack products have lots of health benefits, including reducing the risk of heart disease, Type 2 diabetes, obesity and some forms of cancer. 

As demand for gluten-free products continues to increase, more manufacturers are entering this niche market, developing a wide range of products in various categories. 

August marked the completion of the gluten-free labeling rule development process. Published in August 2013 by FDA, the final rule put parameters around the voluntary use of the terms “gluten-free,” “free of gluten,” “no gluten” and “without gluten” on food labels.

According to the January 2015 “Gluten-Free Foods in the U.S., 5th Edition” report from Packaged Facts, Rockville, MD, from 2009–2014, sales of gluten-free products in grain-based categories posted a 34 percent compound annual growth rate (CAGR).

“Sustainability” means different things to different people.

Product recalls in bakery and snack categories have remained consistent over the years, with undeclared allergens the primary cause. These costly recalls are preventable!

Gluten-free. Dairy-free. Nut-free. Peanut-free. Allergen-free. The food marketplace increasingly features such claims on product labels, but what do they mean? Do regulatory agencies police use of such terms?

The number of gluten-free products that have entered the market in recent years is quite large—almost mind-boggling. To some degree, this trend was fostered by FDA’s relatively new rule, Gluten-Free Labeling of Foods (August 2013), which allows manufacturers of foods inherently gluten-free to make such label claims. Thus, we now have gluten-free tomato sauce, a product that was probably always gluten-free.

An engineer’s perspective on cleaning efficiencies is scary on its own merit—and I’m certainly going to date myself here—but remember the old boil tanks sanitation was so proud and protective of?

A modern twist on Grandma’s classic recipe, the bar includes chewy gluten-free oats and chunky organic chocolate chips.

Partake, the allergy-friendly snack brand, has teamed up with Marvel for another cookie collaboration that will be sure to "save the day."

The debut of Chips Ahoy! Gluten Free cookies comes on the heels of the brand’s MMMproved Chips Ahoy! Original recipe debut, which brought an improved taste to the chocolate chip cookie.

Artisanal buckwheat snack producer Better With Buckwheat is expanding into six regional and ecommerce grocery chains through June and July. 

The brand is introducing a trio of burrito varieties, making restaurant-quality frozen food more accessible.

The launch capitalizes on rising trends in brownie consumption and gluten-free treats.

Skout Organic is launching its newest snack, Vanilla Macaroon Soft-Baked Cookies, as part of the brand’s limited-time Small Batch line of cookies and bars this month.

The redesigned emphasizes the company's commitment to organic, gluten-free ingredients and introduces new convenient sizes for single and family snacking.

Birch Benders Ube Mochi Pancake & Waffle Mix uses purple yams, known as ube in the Philippines, to make purple pancakes and waffles with a sweet flavor that is both gluten-free and naturally vegan

Love + Chew, the mom-owned, plant-based protein cookie company, is unveiling a limited-edition product in early August: its Pumpkin Chip cookie.

Pop culture-infused humor, vibrant design, and a catchy Mariachi riff bridge brand awareness from protein bars into savory snacks.