News & Analysis on Food & Beverage Development & Technology
Tofu is gaining acceptance as a center-of-the-plate protein beyond vegetarians and vegans thanks in part to the growing focus on plant-based diets as well as new packaging and product innovations that make it easier to prepare.
PepsiCo and TB Alliance are partnering to improve the bitter and unpleasant taste of today’s tuberculosis (TB) treatments - important in the treatment of children.
Historically consumers who wanted a gluten-free alternative to a wheat-based product had to sacrifice nutrition, taste or accept the presence of other common allergens in the ingredient list.
High protein intake during infancy may contribute to obesity later in life in infants who are not exclusively breastfed, according to a Nestlé Nutrition-funded study.
Most researchers agree that the prevalence of food allergies is increasing in the US. Yet the amount of money spent on finding out why is surprisingly low, says one food allergy expert.