New flavors and formats are stirring the cooking sauce category, serving both a growing appetite for ethnic cuisine and the perennial push for more co

Danish company Upfront Chromatography has joined the InSPIRE platform.

Sabra Dipping has unveiled a new center of excellence (COE research and development (R&D facility for refrigerated dips and spreads in Chesterfi

McCormick Canada, a subsidiary of McCormick & Company, has introduced a new range of BBQ sauces under the Club House La Grille brand.

US-based food firm Baobab Foods is set to manufacture nutraceutical products featuring baobab imported from Afriplex in South Africa.

Glanbia Ingredients Ireland (GIIL plans to establish a new ingredients facility in Belview with an investment of EUR150m, a move which is expected to

Archer Daniels Midland Company (ADM will feature a range of its high-quality ingredients at the 2013 Institute of Food Technologists (IFT Food Expo

US-based Specialty Process Engineering Company (SPEC has completed the startup phase of Ridgeland Fiber’s new ingredient manufacturing facility in th

Natural, low- or no-calorie sweetener use is increasing among consumers as 28% of adults have consumed foods or beverages sweetened with these in the

Widespread roll out of products containing stevia resulted in a 400% increase in launches globally between 2008 and 2012 and 158% between 2011 and 201