News On Ingredients from the United States

National Starch Food Innovation said it will build a new texture center, designed to improve texture understanding, and accelerate innovation and new product development According to National Starch, the Texture Center of Excellence - scheduled to be o...

Forty-three current or former workers at a southwest Missouri microwave-popcorn packaging plant have joined in the suit claiming they sustained lung damage by working with a butter flavoring. A man who lived near the Jasper Popcorn Co. plant also filed...

Curtains of oil provide a cleaner frying of product than submersion systems, says Heat and Control about its new HeatWave fryer, released this week. The company's HeatWave system is designed so freshly filtered and heated oil enters the pan in multiple...

Consumer Reports purchased large servings of fries from three Wendy's restaurants in Westchester County, N.Y., in early September. We sent the fries to an independent lab for fatty-acid analysis. We were surprised to find that the lab tests showed the...

In a move that significantly reduces trans fatty acids (TFAs) on its menu, Wendy's® is making the switch to non- hydrogenated cooking oil for its French fries and breaded chicken items. The oil has zero grams of trans fat per serving.