Sweetening Success

Steviva Ingredients Featured in Snack Food and Wholesale Bakery article entitled – Sweetening success: Press Coverage See it at: Snack Food and Wholesale Bakery http://www.snackandbakery.com/articles/86825-sweetening-success

Nectevia Organic Plant-based Syrup Designed to Naturally Sweeten Foods, Reduce Calories

Steviva Ingredients Launches Organic Plant-based Syrup Designed to Naturally Sweeten Foods, Reduce Calories: Press Coverage See it at: http://www.beveragedaily.com/Ingredients/Steviva-Ingredients-launches-all-natural-agave-nectar-and-stevia-sweetener-for-lower-calorie-bars-beverages-baked-goods/ •  foodproductdesign.com , see link:    http://www.foodproductdesign.com/news/2013/10/steviva-launches-organic-stevia-agave-clean-label.aspx •  newhope360.com , see link:  http://newhope360.com/sweeteners/steviva-launches-nectevia http://www.foodproductdesign.com/news/2013/10/steviva-launches-organic-stevia-agave-clean-label.aspx

Getting Creative With Confectionery

By Karen Nachay Source: http://www.ift.org/food-technology/past-issues/2018/august/columns/ingredients-and-confectionery.aspx?token=cdbd00cf-dd81-4bc0-a590-454590f1f285  The confectionery industry is big business. So big that confectionery products account for $35 billion in retail sales annually, including $2 billion in exports and more than $7 billion in seasonal candy sales, according to the National Confectioners Association (NCA). That’s a lot of candy to Read more…

The new technologies aiding in ingredient traceability

08.13.2018By Jeff GelskiSource: https://www.bakingbusiness.com/articles/46840-the-new-technologies-aiding-in-ingredient-traceability  KANSAS CITY — A strong traceability system for ingredients may prove crucial in more than just food safety recalls. Such a system may further cement the credibility of organic or non-bioengineered/non-G.M.O. claims. Traceability hurdles, however, may come in the form of complex supply chains for ingredients, including cocoa, that Read more…

Ingredients Take a Simpler Turn

Karen Nachay and Margaret Malochleb | June 2018, Volume 72, No.6 Via – http://www.ift.org/food-technology/past-issues/2018/june/features/ingredients-showcased-at-ift18-food-expo.aspx The food industry is undergoing a dramatic shift in how manufacturers approach product development. Gone are the days of the occasional line extension or products relegated to small, niche diet or health food sections of grocery stores. Read more…