News & Analysis on Food & Beverage Development & Technology
A new study from Nestle has revealed that the human brain makes quick decisions on the energy and fat content in food just by looking at it – a finding that adds to knowledge on why we choose to eat the foods we do.
A new consortium of leading American and Danish food scientists has been established to develop new ingredients for tackling malnutrition and diet-related diseases.
The term ‘sustainability’ is unfamiliar to almost half of US consumers, according to new research from The Hartman Group, and many of those who do know what it means don’t know what companies or products are sustainable.
US-grown roasted chicory is not expected to rise in price when trade tariffs are lifted in March, says its sole US supplier, because the pull of locally-produced food remains strong.
As the most anticipated marketing event in the US calendar - Super Bowl Sunday – approaches, market analysts Nielsen predicts snack sales could hit nearly $600m (€455m) in the run-up to event.