News & Analysis on Food & Beverage Development & Technology
Legislation designed to help US dairy farmers could have the unintended consequence of encouraging firms to replace dairy ingredients from US suppliers with non-dairy ingredients just to avoid labeling headaches, trade associations have warned.
Canadian food makers need to better understand generational trends in order to forecast which categories are likely to thrive or struggle over the next decade, according to a new report from The NPD Group.
To effectively cope with the innovation demands from accelerating development of science and technology, academia and the food industry must work together, according to a new review.
Kemin Food Technologies has developed a natural green-tea based stabilizer for frying oils that can be used instead of synthetic tocopherols and antioxidants to slow oil deterioration, the company has said.
Demand for organic Fair Trade certified food imports increased significantly in 2010, with especially strong growth for vanilla, coffee, citrus and cocoa, according to Fair Trade USA’s 2010 almanac.