News & Analysis on Food & Beverage Development & Technology
Pasta enriched with resistant starch may offer an important improvement in nutritional quality without reducing sensory characteristics or consumer acceptance, according to new research.
Fat in pistachios may not be completely absorbed by the body, meaning that they could be lower in available calories, according to new research presented at the Experimental Biology conference in Washington, D.C.
The Food and Drug Administration (FDA) is seeking industry comments on a proposed agency-led study to evaluate how consumers respond to multiple nutrition labeling statements on food packages.
Volatile commodity markets and global food supply disruption spurred a 23 percent spike in Cargill’s third quarter net earnings, the company said Wednesday.
An appetite-stimulating hormone may cause people to sniff odours more often and with greater sensitivity, according to new research.
Renewed scrutiny of the sustainability of krill harvesting off Antartica is likely following a new study linking falling penguin numbers to declining krill populations.