News & Analysis on Food & Beverage Development & Technology
Almonds have been the most popular ingredient nut in new products for six years running, and have seen a surge in popularity with cereal makers over the past year, according to new data released by the Almond Board of California.
Sourcing cocoa from certified farms can minimise incidence of child labour, but if that’s enough, why else should chocolate manufacturers commit to third-party certification?
South Korea and the United States Department of Agriculture (USDA) have started a campaign to promote year-round consumption of US chilled pork in South Korea following a decline in US imports.
Flour milled from green bananas could help solve the riddle of how to create cheap yet tasty gluten-free pasta, say researchers.
Big Interview: Peter Haferman, president, Improve USA
It might be gracing the functional beverages aisles in Costco and Trader Joe’s, but if you “ask Joe in the street what Aloe Vera is, he’ll still say it’s something you put on your skin when you have sunburn”, says the new boss of Aloe ingredients expert...
Big Interview: Kevin Stark, NineSigma
When R&D matchmaker NineSigma set up shop in 2000, a lot of companies were talking about open innovation in theory.
The Hershey Company has said it aims to increase net sales by more than half their current level in the next five years, to hit $10bn by the end of 2017.
A new review of the scientific evidence suggests that fructose may not be as bad as some research has suggested, and may even provide some health benefits.