Many ingredients and technologies are needed to deliver better nutrition, taste and functionality.

Having difficulty viewing this message? View it in a browser. forward subscribe March 17, 2021 Expanding the possibilities of plant-based product development Many ingredients and technologies are needed to deliver better nutrition, taste and functionality. SPONSORED MESSAGE Want to stand out on the shelf and online? You'll need award-winning packaging. Overnight Labels prints custom labels, shrink sleeves & flexible packaging. We're known for quality, consistency, and an expertise in specialty finishes. MARKETS Nearby corn trades higher on export demand TRENDING Predicting the pandemic’s impact on the retail revolution Panelists at Future Food-Tech discuss implications of shifting consumer trends. Cargill selects new CFO Jamie Miller to join company from GE. On the road to recovery Sports nutrition research focuses on the benefits of anthocyanin-rich ingredients. Webinar WATCH ON DEMAND How partnering with a nonprofit creates a competitive edge Subscribe to Food Business News and get print or digital access today! Free Magazine Subscription To ensure delivery to your inbox, add foodbusinessnews@sosland-email.com to your address book or safe sender list. This is an unmonitored email address and replies will not be responded to. If you have questions or comments, please email us at subscriptions@sosland.com. Update your account     Forward     Subscribe     Unsubscribe THE MOST TRUSTED RESOURCE FOR FOOD INDUSTRY PROFESSIONALS ©2021 Sosland Publishing® 4801 Main Street, Suite 650, Kansas City, MO 64112