News & Analysis on Food & Beverage Development & Technology
Interview with Bobo's Oat Bars founder Beryl Stafford
Ten years after Bobo’s Oat Bars first hit natural food store and coffee shop shelves in Boulder, CO, the now profitable cereal bar manufacturer is capitalizing on the parallel growth in popularity of the gluten-free and grab-and-go segments to target...
Governments, NGOs and consumers are driving change in the bakery sector, but how can industry keep up? What’s the next direction for healthy bakery? And will this future need to be regulated?
Manufacturers working to develop high quality gluten-free bakery products must not forget how important starch is in the formulation and its reaction during baking, warns a professor.
Children who outgrow one type of food allergy may go on to develop a more serious allergy to the same food, according to a new study.
Research from Brazil has pointed to the use of mineral and micronutrient selenium as a potential method of reducing cholesterol in cattle.
In the proposal by the Food and Drug Administration to update labels for foods and dietary supplements, the agency declined to set a value for omega-3 fatty acids. This does not mean the agency discounts their health benefits, said Adam Ismail,...