Mars says growing demand for its confectionery products in the US has prompted the firm to invest in a new “state-of-the-art” manufacturing facility in the country.
New Jersey-based Campbell Soup Company has said it will slash 770 jobs worldwide by 2013, shutter a Michigan plant and pull out of the Russian market, as part of a major restructuring program.
Food science student numbers are rising, but how can industry tap into this next generation of enthusiastic professionals? FoodNavigator-USA asked Matt Cael, 2011-2012 president-elect of the IFT Student Association.
The debate about just how bad saturated fats really are for our health - and whether what we are replacing them with is potentially worse - raged on at the IFT expo earlier this month.
Researchers developing new meat products grown from stem cells say that the first products, which should be ready within the next year, could begin a movement to more sustainable meat production.
A tax on sugar-sweetened beverages may not work to reduce obesity – because obese people could have a stronger tendency to buy diet soda, suggests new research from Northwestern University.
Morton Salt has said it will serve as North American distributor for K+S Group’s potassium chloride ingredient Kalisel, expanding its range of sodium reduction ingredients.
Diet soft drinks ‘may be free of calories but not of consequences,’ according to new research from the University of Texas, USA, which questions the benefits of drinking low calorie soda.
New research into food prices shows that unhealthy options are not always more affordable, although the relative cheapness of soft drinks, refined grains and starchy veg vs healthier alternatives means Americans “may have an economic incentive to consume...
Only a third (34 percent) of Americans eat breakfast every day, although 54 percent say they would like to, according to a Kellogg Company survey of 14,000 Americans.
Industry bodies have slammed a call from an influential group of doctors to ban junk food advertising in children’s programming, claiming that it is based on outdated research.
Facing an ever-increasing population, and a growing demand for meat products, the world’s first in vitro meat may offer the beginning of a new solution to the problem, say researchers.
The Nutrition Keys front-of-pack labeling system unveiled by the Grocery Manufacturers Association and Food Marketing Institute last year is an industry abuse of trust, claims a new commentary.
Bed rest studies revealing a “horrifying” loss of muscle mass in older people after just a few days of inactivity should serve as a wake-up call for industry to put tackling sarcopenia higher up the priority list, scientists have argued.
The New York-based firm that has spearheaded the commercialization of kosher gelatin is seeing strong double-digit sales growth, but says it has barely scratched the surface of the potential market.
Now Health Group has received a Food and Drug Administration (FDA) letter of no objection that its enzyme-modified organic stevia ingredient is generally recognized as safe (GRAS), the company has said.
Manufacturers are continuing to switch out high fructose corn syrup (HFCS) and promote ‘No HFCS’ products – but there’s no reason to do so from a scientific or consumer behavior standpoint, claims Dr. John White.
General Mills is throwing more and more resources behind an ‘intellectual outsourcing’ project that has significantly reduced its product fail rate. But gaining the trust of start-ups has not been easy, says Kamel Chida, associate director of its Worldwide...
Canada and the European Union have reached an agreement on equivalency of organic products, in a move expected to significantly boost organic food trade between the two markets.
The scientific literature supports a role for high protein diets to boost a feeling of fullness and enhance weight loss, but the source of protein – animal or plant – does not seem to affect the potential benefits, says a new review.
A quarter of Americans’ daily calories are now consumed as snacks and drinks between meals, according to researchers at last week’s IFT expo in New Orleans.
When it comes to potassium bicarbonate, size matters, according to UK firm Kudos Blends, which has come up with a highly innovative solution to sodium reduction for cakes, pancakes and biscuits.
The US Department of Agriculture (USDA) has again increased the 2011 sugar tariff rate quota to relieve supply pressure – a move the Sweetener Users Association has welcomed, while urging further adjustment.
Corn Products’ National Starch introduced a new tapioca starch ingredient at the IFT expo in New Orleans last week for making thick, creamy, Greek-style yogurt without the need for straining.
Confectionery giant Mars predicts a major cocoa shortage by 2020 and reveals harmonization of global cocoa certification programmes to ensure meaningful income hikes for farmers is one of its sustainable cocoa project goals.
The convergence of food and supplements combined with other factors such as convenience is driving the move towards simplicity, a trend that is not only here to stay, but also represents 'the future', says Jeff Hilton from the Integrated Marketing...
Food manufacturers are using certified sustainable palm oil in their products – and making claims about it – when they are not members of the Round Table on Sustainable Palm Oil (RSPO) and have not have their facilities RSPO audited and certified, one...
Digital technologies are creating major opportunities for the food industry, according to a new report from PricewaterhouseCooper (PwC) and the Grocery Manufacturers Association (GMA).
The rise of specialty flours with nutritional and textural functionality is opening doors for food formulators in a range of applications, from bakery to soups, and the potential is impressive, says Corn Products International’s VP of research.
Hype about the promise of stevia created inflated expectations – but the market has evolved in response, according to stevia supplier PureCircle’s vice president of global marketing Jason Hecker.
American consumers are more accepting of cloned animal products than their European counterparts, according to new research from Kansas State University.
The limited nature of many toxicity studies into engineered nanoparticles used in the food and dietary supplements industry makes it very difficult to draw firm conclusions about their safety, according to one expert in the field.
The next generation of open innovation projects will move from one-to-one partnerships to ‘many-to-many’ collaborations involving multiple partners in a bid to bring game-changing new products to market more quickly, General Mills has predicted.
ConAgra Mills has introduced a new treatment and delivery system for flour intended to mitigate the food safety risks associated with raw flour without affecting gluten functionality.
The food industry and NASA share mutual goals in producing higher quality, more nutritious foods, and lessons learned on both sides could ultimately help feed astronauts on missions to Mars and beyond, says a scientist working on NASA's advanced...
The Food and Drug Administration (FDA) has outlined its strategy for ensuring the safety of imported foods in an effort to move away from seizing harmful goods to preventing their arrival, the agency said.
It could be years before certified sustainable palm oil (CSPO) derivatives are affordable for most US food manufacturers, although changes to the ‘mass balance’ option for sustainable palm could bring prices down, suppliers have admitted.
Vanillin giant Rhodia has switched to using food-grade bio-ethanol as a solvent for manufacturing vanillin and ethyl vanillin in a bid to boost its sustainability credentials and further differentiate itself from Chinese competitors.
High food prices and volatility in commodity markets are here to stay, according to a new report by the Organization for Economic Cooperation and Development (OECD) and the Food and Agriculture Organisation (FAO).
The food industry is equipped to achieve realistic sodium reduction goals, but formulators must think about sodium not salt to have a greater likelihood of success, says Cargill’s salt application leader.
Consumers want to get their nutrition from a healthy diet, not from popping pills. But why do so many functional foods tick all the right boxes on paper, but fail miserably on shelf? Elaine Watson caught up with George Pontiakos, chief executive of BI...
The next generation of healthier soybean oils are impressive, but they will not blow high oleic canola out of the water, Dow Agrosciences has predicted.
There is a perfect storm brewing for increased adulteration of numerous naturally derived food ingredients, and colorants in particular, according to US Pharmacopeia, the standards-setting firm behind the Food Chemicals Codex (FCC).