News & Analysis on Food & Beverage Development & Technology
A letter has been sent by a consumer advocacy group to the US Department of Agriculture (USDA) in a bid to have them reverse a decision allowing Australian-inspected meat the same hygiene status as US-inspected meat.
GMPs, NDIs and FSMA will top the list of most-frequently mentioned acronyms in the regulatory sphere for dietary supplements and functional food ingredient companies in the coming year, industry experts agree.
US South Dakota Secretary of Agriculture Walt Bones has made plans for the next generation of livestock production in the state.
Eagle Product Inspection has partnered with a Brazilian machinery distributor as forecasted foreign demand is expected to boost the country’s food exports.
Fewer than half the caffeine supplements sold on military installations accurately list the amount of caffeine they contain, according to a new study.
Food and beverage companies need to ‘redefine’ the concept of age in 2013 to seize specific growth opportunities presented by older consumers, according to Leatherhead Food Research.
Small and medium sized US confectioners are coming under increasing threat from foreign firms that are able to secure sugar supplies at less than half the going rate in the US, according to the Kimmie Candy Company.
Targeting taste sensors in the gut could offer the food industry with a ‘new road’ to battling obesity, say researchers.
Offloading Skippy peanut butter - which still generates the majority of its $370m annual sales in the mature US market - will continue to skew Unilever’s portfolio towards faster-growing emerging markets, says one industry analyst.
News that the Food and Drug Administration (FDA) has finally unveiled two long-awaited proposed rules under the Food Safety Modernization Act (FSMA) has been welcomed by food safety experts, although serious questions remain over the lack of resources to...
A $1million gift to the Monell Chemical Senses Center is aiming to deepen our understanding of salt taste detection and perception, and help the food industry achieve success with reduced sodium products.