Machine learning can be used to detect anomalies in dairy samples by analyzing the milk microbiome, paving the way for improvements in safety and QC, according to a study.
Health conscious consumers don’t want sugar-laden, taurine energy drinks: but they still want a burst of energy to keep them powering through their day. How are brands providing that better-for-you buzz?
Thai Wah is aiming to use its tapioca-based thermoplastic starch (TPS) for its consumer food packaging to create a closed-loop solution starting with cassava cultivation and ending with eco-friendly waste that enriches the soil.
Biotechnology company UMAMI Bioworks’ Arbiter technology provides food safety and quality validation, that can be integrated into existing testing labs or made accessible to customers directly.
The dairy case is no longer a limited selection of fat-free, low-fat or whole milk in generic white bottles or a bare-bones choice between just “orange” or “white” cheese – rather an explosion of innovation in recent years has dramatically multiplied...
Dairy’s nutrient density and decadent eating experience create a powerful canvas for startups innovating across categories to offer better-for-you moments of permissible indulgence while simultaneously supporting the health of consumers, the planet and...
Proteins from algae, fungi and edible insects are as high-quality as animal proteins and demonstrate significant potential as a sustainable source of bioactive peptides, according to a new study.
Olfactive Biosolutions' Protenx Weight Loss is a patented (US 12,102,664 B2) line of natural food ingredients and additives that target weight loss and blood sugar reduction that could help brands meet the growing demand for functional foods in the...
Consumer demand for ‘gut-friendly’ foods and beverages is growing fast, and industry is innovating just as quickly to meet it. So, what’s next for this seemingly unstoppable trend?
Brands are reformulating to improve nutritional value and reduce or remove ‘unhealthy’ ingredient levels. But this is not always a vote winner with customers. Why?
A new platform designed by ADM to help food and beverage manufacturers better understand and meet the needs of weight-loss drug users brings together proprietary consumer research and science, a portfolio of targeted ingredients and more than 25 ready-to-go...
Participants who consumed three cups of coffee per day for 12 weeks had lower body fat percentages and higher muscle mass percentages, according to a recent study.
Food-tech business The EVERY Company recently secured a patent for ovalbumin produced via precision fermentation, which has potential to introduce a “new class of product applications,” and “expand the size of the overall egg market,” CEO and Co-Founder...
Manufacturers have just over three years to reformulate packaged snacks, confections and beverages with six common – and controversial – food dyes if they want to continue selling their products in California schools.
Food and beverage industry stakeholders and consumer advocates are lauding FDA’s commitment to enhance its post-market assessment of chemicals in food, but they worry the agency’s proposed process is “thin on details,” including lacking sufficient transparency...
When PepsiCo recently surpassed its goal of 25% improvement in operational water-use efficiency from a 2015 baseline in regions facing high water risks two years ahead of schedule it was not because the company hit a lucky home run, according to Bryan...
Low carbohydrate diets have long been lauded as the secret to weight loss. But are they lacking in essential nutrients and how can the food and beverage industry support adopters?
Three months of supplementation with a prebiotic blend of inulin and oligofructose may significantly improve measures of frailty in the elderly, says a new double-blind, randomized, controlled trial with 200 people.
Long gone are the days when salt and pepper were sufficient seasonings for most Americans – now US consumers want bold flavors that will take their tastebuds on a global adventure, giving rise to a new class of frozen meals, sauces, spice blends and even...
Americans acknowledge that the gut-brain axis is important, but they may not fully understand how the connection works between these regions of the body, especially when it comes to mental well-being.
Kraft Heinz executives want credit where credit is due for “dramatically” transforming the business in the last four years against a challenging backdrop pocked with inflation, supply challenges and shifting shopping habits by adopting practices often...
Additional protein intake for older people should begin much earlier than most consumers think, providing food and drink manufacturers with a new market to profit from.
The waning days of summer bring a colorful lineup of food and beverage launches featuring bold purples and blues, along with nostalgic flavors that welcome the promise of cooler weather and seasonal partnerships that celebrate traditional fall activities.
One of the key barriers to upscaling cultivated meat is cost. With a more efficient process and a cheaper culture medium, a new study claims to have reduced this input.
Food and drink suppliers will face increased scrutiny as 80 of the world’s biggest investors today join forces to pressure global leaders into tackling the antimicrobial resistance (AMR) crisis or risk a worldwide financial meltdown.
Food and drink manufacture contributes 30% of global greenhouse gas emissions and has a significant yet negative impact on biodiversity. So how can food and drink be more sustainable?
Researchers are calling on US policymakers to regulate more tightly the nutrition and promotion of packaged infant and toddler foods after discovering most products for young children sold in the country do not meet international dietary recommendations,...
Mercury levels in soil are significantly higher than previously believed, researchers have shown. But why does this pose a threat to food production and can it be reversed?
For cultivate meat companies to hit ambitious goals of scaling production from a few kilograms a year currently to tons annually within the next three years, the industry must overcome manufacturing, regulatory and funding challenges by embracing AI,...
US consumer and retailer demand to remove aluminum-based leavening agents from baked goods due to health concerns are rising even though FDA considers them GRAS, but efforts to replicate the speed and degree of lift of sodium aluminum phosphate (SALP)...
Even though most Americans consume enough protein, they continue to want more and companies at the Summer Fancy Food Show in New York City are delivering with increasing innovation and sophistication across categories and occasions, including snacks,...
The US must significantly increase public and private investment in alternative proteins, including cultivated meat, to maintain global competitiveness, according to the Good Food Institute's (GFI) State of Policy report and GFI's Policy Specialist,...
Between ongoing inflation, rising fears about climate change’s impact on the food system, and increasing physical and mental health concerns turbo-charged by the pandemic, consumers have been through a lot in recent years, and in response, new data from...
Kellanova’s better-than-expected second quarter bucks major trends in the US, where volumes generally have continued to struggle as consumers grapple with inflation and two-plus years of price hikes, thanks in part to the snack-maker’s aggressive rollout...
Consumption of everyday foods and drinks like eggs, rice and coffee could lead to high levels of potentially hazardous PFAS chemicals in humans, the latest research has found.
Some legislators worry general political discord and uncertainty about the presidential election could aggravate food insecurity in the US and threaten investments in food as medicine as well as other initiatives and pledges made at the historic White...
Despite the vital role research plays in tackling complex food system challenges like food security, healthy eating and environmental impact, securing funding for food science research remains a hurdle, experts explained over a fireside chat during
While most Americans are willing to swap meat for plant-based products and have done so at least once – only a quarter have done so repeatedly, according to industry research – begging the question: Why are more consumers not coming back?
High-fat foods have been recognised as the number one cause of obesity. Now scientists are looking at their potential links to another growing health issue - anxiety.
Hydrolysed milk formula may prevent certain allergies but increase risk of wheeze as compared to breast milk, according to a new meta-analysis funded by Huhhot Science & Technology Plan and the National Center of Technology Innovation for Dairy in...
