News & Analysis on Food & Beverage Development & Technology
Out of the multitude of new product launches in the food and beverage space, how many actually stay on shelves for the long-run? It’s less than half, Nielsen says, and they’ve created a new system to help with that.
For Cissé Cocoa Co. selling baking mixes, hot chocolate and crunchy bites of super thin brownies is about more than just helping consumers satisfy their chocolate cravings, it is about making life sweeter for farmers, too.
A new Whole Grain Stamp from Oldways Whole Grains Council gives manufacturers another tool to standout on store shelves and tap into consumers’ rising interest in products made with whole grains, and in particular ancient grains.
“When consumers are asked an open-ended question, ‘What are you trying to avoid,’ the top three out of four answers are related to a sweetener,” Andy Ohmes, global director of high intensity sweeteners at Cargill, told FoodNavigator-USA.
Test results found the wheat increases the digestibility of phosphorus, calcium and other minerals in poultry.
US meat bodies have urged US President Donald Trump to secure China President Xi Jinping’s support for a beef deal, with industry talks failing to make progress.
What made a practicing doctor give up medicine to create and supply a high-fibre flour? “I saw an opportunity to be infinitely more effective in preventing disease in the first place. Fibre is the only option to transform our staple comfort foods from...
Canadian scientists claim to have developed a “ground-breaking” nanotechnology sensing mechanism that can detect mild traces of a foodborne virus, potentially making it easier to stop epidemics.