News & Analysis on Food & Beverage Development & Technology
Big Interview: Chris Licata, CEO of Blake's All Natural Foods
The success of the frozen section hinges on the continued trend toward prepared meals with cleaner ingredient decks and accessible price points, says Chris Licata, CEO of natural and organic frozen meals line Blake’s All Natural Foods.
A custom algorithm developed by University of Washington researchers that breaks down fast food restaurants (FFRs) by segment and meal type finds that children get most of their fast food calories from burger restaurants, though just 14% of children’s...
Congresswoman Rosa DeLauro (D-CT) on Wednesday introduced a bill that would require a mandatory tax on sugar-sweetened beverages in a contentious move aimed at curbing the “dual” crises of obesity and diabetes.
Chimp Food founder: This is not a juice!
First there was juice, then there were smoothies, now there is, er, Chimp Food, the brainchild of Florida-based entrepreneur Scott Joseph, who lost 100lbs after eating like a chimp (he ditched meat, dairy & grains and ate nothing but fruits, vegetables,...
Neocandenatone, a purple pigment found in the heartwood of Dalbergia congestiflora trees, could hold colorant possibilities for gummy and hard candies, according to Mexican research.
Dannon has struck a multi-year deal with the National Football League (NFL) to become its official yogurt sponsor, starting in 2015.
Nestlé has applied to patent a method it says will produce reduced-lactose skim milk-based Greek yogurt with a protein content of up to 14%, without adding protein or the use of straining technology.