News & Analysis on Food & Beverage Development & Technology
Coupons serve as both incentives to try new products as well as loyalty rewards, and consumers are continuing to seek them out, according to new market research from M/A/R/C and The Integer Group.
Beverages formulated with stevia are preferred by consumers over similar products sweetened with sugar or other common high intensity sweeteners, says new research from Croatia.
Low-sodium foods may be more difficult for some people to like than others due to genetic influences, according to a new study published in the journal Physiology and Behavior.
Rep. John Dingell (D-Mich) has called for action on the Senate’s food safety bill, which has seen no attempt to move it forward since it passed from Committee with strong bipartisan support in November.