Kimberly Breedlove, director of research & development at Pecan Deluxe Candy Co., Dallas, knows that a truly transcendent inclusion is worth hunting for. When one really hits the mark, she said, it “should make you want to dig around to find each piece and eat it first. It can be that little welcomed surprise you get when taking a bite of your favorite ice cream that makes you smile and brag about it to your friends and family.”

OSU study shows that cows fed flaxseed produce more nutritious dairy products.

Steviva Brands introduces a Stevia-based syrup blend designed to replace high-fructose corn syrup in beverages.

Tate & Lyle, in partnership with BioVittoria Ltd., have created PUREFRUIT, a fruit-based calorie-free sweetening ingredient.

Cargill and Arasco to create starches and sweeteners joint venture in the Kingdom of Saudi Arabia.

New proteins from Arla Foods Ingredients cut the cost of making Greek-style yogurt.

In September 2011, a study appeared in the journal Appetite reporting that texture, not flavor, best predicted the level of satiation that subjects expected from certain dairy products. In three separate experiments, the researchers wrote, product samples with the thicker texture — whether yogurt, custard or chocolate milk — rated higher for expected satiation than thinner ones.

All fibers fit — including isolated and synthesized/modified fibers. That’s the conclusion of the Institute of Medicine, the Academy of Nutrition and Dietetics and the World Health Organization/Food and Agricultural Organization of the United States (CODEX).

Wild Flavors expands its line of taste modification ingredients with new Wild sweetness enhancer.