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By Rebecca Wright
Published July 1, 2008
Without even trying, and purely by chance, every article in this issue in some way features superfruits, a reflection of how they touch such a wide range of business sectors, from beverages, to herbs and botanicals, to flavors and colors. Besides &qu… Read More »
Published November 1, 2007
Consumers are finally becoming hip to the idea of fish oil in their yogurt and "friendly" bacteria in their cheese. Why? They have decided to give functional foods another chance.
In October, the International Food Information Council… Read More »
