Pectin’s vegan-friendly distinction makes it an excellent gelling agent choice to replace gelatin in gummies, jellies, chews, and similar confections....
Demand for lower-calorie, low-sugar options in confectionery has changed the chewy candy sub-category. This webinar explores insights from BioNeutra’s...
Almond Board of California | Recorded the 14-May-2014 | Webinar
Science suggests that almonds and chocolate, each valued for their individual taste and texture, together create a tapestry of flavors that delight consumers...
Though no formal regulatory definition exists for “clean label,” consumer insights are helping to shape a proposed definition. This definition includes...
