News & Analysis on Food & Beverage Development & Technology
Ironically, perhaps, just as open innovation is fostering a more open and collaborative culture in the notoriously secretive world of food R&D, consumers are becoming increasingly suspicious of scientists ‘meddling’ with their food, says Cargill’s vice...
Developing food allergies are a reliable indicator of the chances of acquiring other allergies such as asthma and allergic rhinitis, a US study has demonstrated.
The purchase of a Uruguayan beef processor by a giant Chinese industrial conglomerate looks well-timed as China dangles the prospect of a free trade deal before the Latin American nation.
As the public health war against sugar consumption in the US continues to build, food and beverage manufacturer Snapfit hopes to keep chocolate out of the crossfire by offering a sugar-free option that also is natural.
Nestlé-owned brand Stouffer’s has reformulated its lasagna to use “ingredients that consumers trust and recognize from use in their own home kitchens.”