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Cargill R&D chief: 'When I started, food science was cool, now it’s viewed with suspicion'

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 president of global R&D Kerr Dow.

Dr Kerr Dow: 'Open innovation is not just a buzzword, it’s a change in mindset in the whole industry.' (Picture: Cargill)
News in brief

Stouffer’s joins list of big brands with reformulated ingredients list

Nestlé-owned brand Stouffer’s has reformulated its lasagna to use “ingredients that consumers trust and recognize from use in their own home kitchens.”

ChocZero offers sugar-free chocolate that meets demand for natural, clean labels

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. 

Children with food allergies might be vulnerable to asthma, study finds

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.

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