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Lays_Mash_Upweb.jpg

Lay's Mashes Up Snack Aisle With Newest Batch of Flavor Swap Releases

August 14, 2022

The return of Lay's Flavor Swap lineup, including Doritos, Funyuns and Cheetos mashups, along with the brand-new Lay's Kettle Cooked Fritos Chili Cheese.


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Confetti Snacks, A New Line of Veggie Chips Aims to Cut Down on Food Waste

August 13, 2022

 
Brand creates healthy snack option in an unconventional way.


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GFI Refreshes Bentilia Brand in Preparation for North American Re-Launch

August 10, 2022

Bentilia's premium line-up of pastas comes in four varieties: three red lentil-based SKUs (penne, rotini, elbow) and a fourth superfood Ziti SKU, Bentilia 10, which includes 10 additional superfoods on top of the core red lentil ingredient. 


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Idahoan Foods Launches New Chicken Broth Flavored Mashed Potatoes

August 9, 2022

This is the first new product launch for Idahoan since 2019.


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UNLIMEAT Introduces Plant-based Deli Slices

August 8, 2022

The products use natural spices such as fennel seeds, caraway seeds, cardamom and nutmeg, and a smokey scent is added using oak smoke.


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General Mills Debuts Monster Cereals in LTO KAWS-Designed Boxes

August 3, 2022

For the first time in nearly a decade – Frute Brute Monster Cereal is back.


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The Kraft Heinz Company's Capri Sun Brand Uses Monk Fruit to Cut Sugar Across Juice Drink Portfolio

August 2, 2022

All flavors will hit retailer shelves this August in new packaging highlighting the reduction.


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Saputo Cheese’s Montchevre Brand Launches Hibiscus Berry Goat Cheese Log, Topped Cheeses

August 1, 2022
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Honkaku Spirits Expands Shochu Portfolio

July 26, 2022

Success on initial imports has led the company to introduce three new offerings.


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Splash Beverage Group Announces Agreement with UNFI to Distribute TapouT Across Five Southeast States

July 26, 2022

The drinks will be available at 515 Winn Dixie stores located throughout the southeastern United States.


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Food Process Engineering and Technology, 3E

Food Process Engineering and Technology, 3E

Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.

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