News & Analysis on Food & Beverage Development & Technology
By looking at the size of loaves of gluten-free bread versus conventional bread at the grocery store, one could infer that making a larger loaf sans gluten isn’t as easy.
“We did everything you’re not supposed to do,” observes the COO of Primal Kitchen, which exploded out of the blocks with a sugar-free avocado oil-based mayo in February 2015, notched up revenues of $13.2m in 2016, and is expecting to almost double that...
Even though a final USDA rule strengthening animal welfare standards squeaked into the Federal Register today before the new administration takes control of country, the rule may not be safe from repeal, like so many others finalized under Obama’s...
It’s been a long time coming, but President elect Trump has chosen his agriculture secretary - former Georgia governor Sonny Perdue – pleasing some food and farming associations, but alarming Friends of the Earth.
Often dominated by candy, soft pretzels, nachos and highly processed meats, concession stands at school events could be fertile ground for better-for-you snack and beverage manufacturers to boost sales and exposure to young consumers who are developing...
Donald Trump is set to nominate former Georgia governor Sonny Perdue as secretary of the US Department of Agriculture as the President-elect’s inauguration looms closer.
According to the culinary trend experts at Campbell Soup, 2017 will see more adoption of food as medicine, modern middle eastern cuisine, and a plethora of new condiments.
A new approach to innovation
MAIO, an indulgent tasting yet better-for-you alternative to conventional mayonnaise, is the latest test product to come out of C-Fresh's innovation team and its unique approach to incubating products on a small scale before expanding.