News & Analysis on Food & Beverage Development & Technology
The leading global soup firm this week announced that it is to slash salt content in its products by up to 45 percent, a move that underlines continued industry efforts to attract consumers with a wider variety of 'healthy' product options.
A new scientific breakthrough could help food makers achieve a much better understanding of taste and how it functions in nutrition.
Most Americans are unaware of the nation's new dietary guidelines, but a strong majority of consumers say they would like to see companies offering more health tips on their product labels, according to a new study.
Scientists in Australia have made a breakthrough in the quest to genetically engineer the perfect dairy herd by discovering how to multiply and isolate stem cells found in cow embryos.
Tate & Lyle has demonstrated excellence in environmental practice by developing supply chain partnerships, according to Environwise.
Chiquita has said that 2005 was a "terrific" year for the company, despite a $19m net loss in its fourth quarter resulting largely from the flooding of 1,600 hectares of the company's banana farms in Honduras.
The successful prosecution of a UK food company over the presence of illegal Sudan food dye should serve as a warning to the whole industry.