Category Archives: Industry News

Rice syrup was invented by California Natural Products (CNP) over 40 years ago and is a no fructose, lower calorie alternative to corn syrup. Continue reading →

Precooked frozen pastas offer greater convenience and quicker preparation than uncooked pastas – from frozen to cooked in 30 seconds. They also provide consistent, high quality, al dente results every time. The pastas are cooked to moisture levels, so they don’t leave Marzetti Frozen Pasta® unless they’re in spec. Continue reading →

Meduri Farms produces the highest quality ingredients, meeting the demand from the exploding global market for dried fruit. Continue reading →

Burley and Kagome are committed to continue partnering with food manufacturers that need smaller volume orders for margarines, sauces, salsas & other spreads when launching new products or trying to test new formulas for existing products. Continue reading →

Seawind is a trusted producer and distributor of all-natural dehydrated fruits, vegetables and spices to industrial food processors and national consumer brands – customizing their all-natural ingredients to fit their customers’ requirements, delivering on quick turnarounds, and ensuring consistent quality with every order. Continue reading →

Kagome’s purpose is to create and drive culinary trends from seed to table. They have a global footprint, producing sauces using a simple approach–collaboration with growers, partners, and customers. Continue reading →

Nielsen-Massey has produced the world’s finest vanillas for over a century, and has multiple certifications. Companies worldwide trust their expertise to create custom vanilla products that meet specific needs. Continue reading →

An alternative to inulin that’s in stock & clean label. With the current shortage of inulin in the market, it’s the perfect time to try FiberSMART® to replace sugars and supplement nutrition in existing formulations. Continue reading →

NutraEZ™ pre-cooks whole grains and whole pulses to create clean label ingredients with multiple functional uses. Continue reading →

Cooking wine is used more and more in recipes for Italian, Asian and Latin markets as a way to add wine flavor with impressive pricing and production advantages over beverage wine. Continue reading →