News & Analysis on Food & Beverage Development & Technology
Union Kitchen: Inside a food and beverage incubator
Fermented foods and beverages are growing in popularity as consumers learn more about their health benefits – in turn opening the door for entrepreneurs like The Sweet Farm, which sells fresh sauerkraut and is developing a line of cultured sodas and...
'Tis the season for giving and La Brea Bakery is getting into the spirit (and onto consumers’ radars) with two campaigns focused on feeding those in need and those who serve their communities.
The Public Prosecution Service of Canada (PPSC) has dropped chocolate price fixing charges against Nestlé Canada and its former CEO Robert Leonidas.
Pasta is a low-GI food, says Barilla
Pasta is a low fat, low-sodium, low glycemic, complex carbohydrate, and a good source of thiamin, folic acid, iron, riboflavin, and niacin. So why do many consumers – and some health professionals – still see it as a source of ‘empty carbs’ to be...
Glanbia Nutritionals is going all in on glutamine (and gluten) with a new wheat protein ingredient line it is bringing to the US market. Called HarvestPro, the new ingredient is anticipated to have a big future in sports nutrition and functional foods.
November has been a strong month for Brazil’s growing meat industry. Sales of chicken and beef continue to rise but the price of pork – hit hard by a nationwide truck drivers’ strike – has fallen for the first time since February.
After an “exhaustive and rigorous scientific review” the US Food and Drug Administration (FDA) has finally given AquaBounty Technologies the green light to introduce the first genetically engineered (GE) animal to the human food supply.