Celebrating more than 50 years of service to the Chicago area food industry, the CSIFT 2021 Suppliers Night will be hosted on November 3, 2021,

According to a recent article in the New York Times, over 70% of American consumers are trying plant-based meat alternative products.  Recent studies also show that they’re

As part of an extensive rebrand, Olam is now known as “ofi”.  According to the company, the rebrand identifies ofi as a “fresh and distinct

Ocean Spray has introduced Cranberry Seeds, said to have 1.6 times more fiber than chia and flax seeds, as well as zinc, magnesium, and omega-3

Essentia recently introduced its new B1650 Beef Broth Powder, designed to offer the advantages of beef broth fat without the need to label it. The

Ingredion has expanded its Canadian manufacturing capabilities in Vanscoy, Saskatchewan. The opening of its new production facility marks increased capabilities for pulse flours and concentrates sustainably

Ardent Mills recently announced a new selection of specialty ingredients in a variety of convenient packaging sizes and formats designed for foodservice and bakery distributors. 

Kerry has recently been issued a US Patent for curing meat or meat products using a plant-based curing agent. According to a recent article on

IFF recently introduced the launch of GUARDIAN® Chelox 30C.  According to Food Business News’ press release, “GUARDIAN® Chelox 30C is a cost-effective, natural flavor with multifunctional

Ohly recently introduced their new PRODRY® NGP Acetum® Powder of Balsamic Vinegar of Modena.  The powder is made from the high-quality, one-leaf Balsamic Vinegar of