Marzetti’s R&D team reinvented gluten-free baking with a dough-based method that proofs and rises like real bread. The result: Texas Toast with the texture and taste consumers “can’t believe is gluten ...

Circana’s latest outlook points to modest dollar sales growth, tighter volumes and evolving value expectations as consumers ...

Chocolove is reviving its festive Tree-Shaped Bites for the holidays, adding two new filled chocolates to the limited-time ...

Barry Callebaut and NotCo AI have formed a first-of-its-kind partnership to infuse artificial intelligence into chocolate ...

The refreshed site, developed by Costello Creative Group (CCG), offers an improved digital experience with faster navigation, ...

After more than 10 years of experimentation and technical refinement, Sargento has unveiled a natural version of American ...

Scott & Jon’s is debuting four seafood bowls in Whole Foods Market freezers nationwide, featuring premium ingredients and ...

Known for redefining ice cream, Jeni Britton now brings her creative spirit to gut health with Floura Fruit Crush Bars. Made ...

Boulder Canyon is launching Wavy Grillo’s Classic Dill Pickle Flavored Chips at Sprouts, combining tangy dill, garlic and ...

Prosperity Organic Foods has acquired Miyoko’s Creamery, reinforcing its mission to deliver high-quality, sustainable ...

Pop Oats transforms the humble oat into a craveable, crunchy snack that goes far beyond breakfast. With USDA-backed ...

Dave’s Killer Bread is expanding its lineup with Supreme Sourdough, a thick-sliced, double-fermented loaf made with an ...