Author Archives: Paul Nicholas

Food Basics is the custom food ingredient division of Yost Foods. Their “co-development” approach allows customers to achieve the lowest cost solution. Continue reading →

Seawind Foods is creating a wide variety of ways to use vegetable and fruit products to create new, gluten-free products that don’t sacrifice on flavor or nutrition. Two of their most effective solutions are Green Banana Flour and Cauliflower Powder. Continue reading →

Burley is excited to announce the addition of DairyChem to their list of suppliers. Their 75 years of experience, limitless scope of products and focus on custom applications allows them to be nimble for any R&D effort requiring dairy flavors. Continue reading →

While the number of suppliers providing wine in industry gallons continues to shrink, Burley’s supplier, De Vinco, not only offers a wide variety of cooking wines but is expanding their product line. Continue reading →

A study soon to be released by Anderson Advanced, the producer of allSWEET® allulose, shows that when allSWEET® is combined with sugar it mitigates the effect of sugar on the body. Continue reading →

FRY AntiOx+ makes your vegetable oils more resistant to oxidation and does not contain any synthetic ingredients. And Fry AntiOx+ extends the life of the oil while reducing the oil absorption Continue reading →

Burley is excited to announce the availability of Nielsen-Massey’s Select Pure Vanilla Extract. It’s a vanilla that will answer all your needs at a price appreciably lower than today’s market. It’s available in both 1X and 2X forms. Continue reading →

Almost 90% of consumers are limiting their sugar intake for disease prevention and weight management. But they still want great taste, color and texture in their foods. QualiTech Sugar-Free Inclusions are the solution for a variety of food applications. Continue reading →

The freshest IQF culinary herbs, specialty vegetables, blends, pastes & purées Continue reading →