News & Analysis on Food & Beverage Development & Technology
Osmolality measures a beverage’s concentration of solutes (i.e. sugars, salts and carbs) and how quickly the body absorb fluids for optimal hydration, which may help hydration brands validate their claims around functional ingredients, Nick Gillitt, CEO,...
Better-for-you candy brand Harken Sweets extends its reach to a wider audience who may not shop at premium grocery stores with its expansion into 1,000 HyVee, The Fresh Market, Alberstons, United Supermarkets, Market Street and Better Health Market...
This summer, consumers shifted their eating habits due to extreme weather, as they continue to use brand switching and deal hunting to manage grocery bills, according to an FMI - The Food Industry Association and The Hartman Group survey.
Bioscience company The Better Meat Co. is scaling up production of its allergen-free mycoprotein Rhiza with the help of a recent US Department of Defense (DoD) grant, as the company prepares its next round of funding.
Largescale European bakeries are transporting their businesses to the USA as home markets reach saturation point and opportunities for growth increase Stateside, with many facilities there for sale.
Functionality is a key element of producing plant-based products. Generative AI, one start-up suggests, could boost research into protein functionality.