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    Is the Calorie Content of Certain Foods Being Overstated

    24 October 2012 A recent study, which was conducted by a group from the United States Department of Agriculture (USDA), researchers used a rigorous method for determining the energy value of almonds and found that almonds may have about 20% fewer ... Companies: Almond Board of California Topics: Almond Board of California Video Archive

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Almond Board of California

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When you use almonds in your formulations, you’re not only adding great taste and nutrients; you’re adding a versatile ingredient that consumers demand. Almonds bring the perfect balance to any product, and people are eating them right up. In fact, since 2006, almonds have been the number one nut used in global new product introductions.* So go ahead and serve up some extra appeal with your next product, just make sure almonds are in.
 

*Innova Market Insights, Global New Products Report, 2011.

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Business News31 October 2014

Cargill Swan River Grain Facility Scheduled to Close

31 Oct 2014 --- As a result of an operational and infrastructure assessment, Cargill Limited will close its remaining Swan River, Manitoba, grain facility, which includes two grain elevators, effective May 31, 2015.

Business News31 October 2014

Kraft Foods Group Reports Third Quarter 2014 Results

31 Oct 2014 --- Kraft Foods Group, Inc. announced financial results for the third quarter of 2014 that reflected significant pricing actions to offset higher commodity costs as well as lower volume/mix versus the prior year quarter.

Food Ingredients News31 October 2014

Bell Launches New Line of Pepper Flavors

31 Oct 2014 --- Bell Flavors and Fragrances has launched a new line of sweet to fiery-hot pepper flavors to spice up any taste profile. Bell’s new pepper line encompasses the best flavor profiles from around the world including Mexico, Peru, the Middle East and one of the hottest islands, Jamaica (where some of the hottest peppers in the world come from). Whatever the application is, if there is room for heat Bell will explore all the options.

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29 October 2014

article image Inside the Investment in Greek Yogurt Whey

At the end of 2013, Proliant Dairy, Inc. and FAGE USA Dairy Industry, Inc. announced a long term agreement that will provide a sustainable outlet for the whey from FAGE’s expanding Greek yogurt production in Johnstown, New York. The straining process used to make FAGE’s premium Greek yogurt creates a natural byproduct called whey. Proliant Dairy will transform FAGE’s whey utilizing their innovative, patent pending process into a shelf-stable, easily transportable, dry ingredient for global food and feed industries.


23 October 2014

article image Novel Egg Replacement in Bakery Products

Arla Foods Ingredients offers a toolbox of natural improvement solutions offering bakers optimised production processes, better quality end-products, reduced waste and cleaner labels – all at the same time. The ingredients are designed to provide industrial bakers with smoother and more efficient processes, promising easier handling of dough, batters and fillings. They also provide excellent stability, with the ability to lock in the air whipped into batters and the water kneaded into dough, resulting in optimum freshness, texture and resilience throughout a product’s shelf life.


16 October 2014

article image Defining Coloring Foods and Natural Colors

In November of 2013, the European Commission’s Standing Committee on the Food Chain and Animal Health adopted the European Guidance Notes for the classification of food extracts with coloring properties. “Coloring Foods” are now considered to be obtained exclusively from edible fruits, vegetables and plants by using gentle, physical processes such as pressing, chopping, filtering and concentrating.


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