The enormous potential of the gluten-free bakery sector will grow even more when the gap between regular and gluten-free products is closed for taste and freshness, says the CEO of Embassy Flavors. Read more »
Kraft’s plan to split into two business units makes strategic sense, says analyst
Kraft’s plan to split itself into two standalone business units will help the market see more clearly how its brands are performing and provide greater focus on key categories, says one analyst. Read more »
Natural colors: In conversation with LycoRed on why tomatoes trump bugs and beets
If you’re looking for a natural red food color, carmine can deliver. It’s vibrant, but stable, and prices have recently returned from the stratosphere after hikes in 2010/11. Read more »
Job Posting – Clinical/Translational Nutrition – Research Scientist
Job #843-MH811 Job Title: Clinical/Translational Nutrition – Research Scientist Location: Midwest Click Here To Apply Our client has a rich history of scientific discovery that has enabled countless innovations. They currently have a new opening for a Clinical/Translational Nutrition – Research Scientist at their headquarters in the Midwest. Employee will use his/her [...] Read more »
Bold snacks with an ethnic flair are on-trend, says Kellogg
Kellogg has developed new snacks in the US under its Cheez-It, Pringles and Kashi brands inspired by on-trend ethnic and bold flavors, it says. Read more »
