Government agencies have partnered with UC Davis and Agilent Technologies to create a new database of 100,000 foodborne pathogen genomes to help speed identification of bacteria responsible for illness outbreaks.
US scientists have questioned claims made by ABC News, which yesterday aired a report saying that women are developing antibiotic resistant bladder infections caused by E.coli from poultry products.
Special edition: The New product development process
Why do Swedes like watery coffee? And why do two thirds of Dutch consumers add milk to theirs? Because they prefer the taste, or because it’s just a tradition?
Combining different sweet components from the stevia leaf – in a similar way to combining artificial sweeteners – may be the next step toward improving the flavor of stevia-sweetened products, says PureCircle’s vp of global marketing and innovation Jason...
What does ‘heat’ really mean in a flavoring system? Heat that burns at the back of the throat or tingles on the tongue? Heat that lingers or heat that provides an intense sensation on the tip of the tongue?
Almonds may contain 20% fewer calories than previously thought, with potential implications for nutrition labeling, according to new research published in the American Journal of Clinical Nutrition.
Müller Quaker Dairy believes tapping into Müller’s yogurt manufacturing expertise and PepsiCo’s strong American legacy will differentiate it from other brands in the expanding US dairy market.
ConfectioneryNews.com asks what the two biggest players in the chewing gum market are doing to introduce non-stick gums that degrade quickly in the environment.
If you’re big in shredded cheese, chances are you know pretty much everything there is to know about the market, the manufacturing process and the competition. But who do you turn to if you want to make something else?
Nanotechnology has become just one of many tools available to food companies looking to improve food safety, delivery of nutrients, or food packaging, transitioning from the 'Wild West' of science, according to deputy director of the National...
Swiss chocolatier Lindt & Sprungli USA has partnered with the Culinary Institute of America (CIA) to collaborate on chocolate innovation, sponsoring education sessions, donating chocolate, and launching a student scholarship contest.
Pork producers in the US, Australia and New Zealand have called for Canada to ditch its pork subsidies before entering into the Trans-Pacific Partnership (TPP).
The creators of OliveHeart, a novel polyphenol-rich extra virgin olive oil claimed to help reduce oxidized LDL ‘bad’ cholesterol - a key risk factor for atherosclerosis - are promising to turn the ultra-traditional olive oil market on its head.
We've all heard the statistics - almost 36% of Americans are now obese. But 50 years ago, it was just 13%. So why did we get so fat, so quickly? And what role did sugar - and specifically high fructose corn syrup - have to play?
Using non-nutritive sweeteners instead of added sugars may help people reach and maintain a healthy weight, but there is limited evidence about whether this is effective for reducing calories and sugars in the long term, say two major US medical associations.
The aging of the Baby Boomer generation and increased spending power among Millennials is set to disrupt the way the food industry does business, according to a new study.
A raft of new products from whole-grain pizza crusts under the Pillsbury brand to a Cascadian Farm granola packed with ancient grains, will hit stores this summer as General Mills ramps up its new product development activities.
The number of new products sweetened with stevia extracts in the EU shows a “significant uplift” on last year according to David Jago, Mintel director of innovation and insight.
A hoax video claiming that the Coca-Cola Company planned to launch a 'Coca-Cola Bag' worldwide has duped the world media, leading the company to rush out a statement yesterday clarifying it was not the author of the media that went viral on...
Kraft Foods is inviting potential partners to pitch “ingredients, formulations or technologies" that could help it create an environmentally-friendly chewing gum base that will degrade after disposal.
Reducing salt in processed foods through a series of unnoticed reductions could be an effective way to improve consumer acceptance of low-sodium foods, according to the authors of a new study published in the Journal of Sensory Studies, but how quickly...
Big Interview: Ilene Gordon, chairman, president and CEO, Ingredion
With R&D departments at some food manufacturers pared down to the bone as bosses slash overheads to control costs, open innovation has moved from a hot topic on the conference circuit to a practical necessity, says Ingredion CEO Ilene Gordon.
Müller Quaker Dairy – the joint venture between PepsiCo and German firm Müller – has set its sights on the booming US yogurt market through the launch of three products never before available in the country.
Campbell Soup's acquisition of Bolthouse Farms will create a new $1.2bn healthy beverages platform combining Campbell's V8 veg/fruit brand and Bolthouse's super-premium chilled beverages and boost Campbell’s presence in faster-growing fresh...
ConAgra Mills has introduced a new wholegrain white flour that reduces added gluten requirements, is more absorbent, and has high mix tolerance, thereby cutting costs for bakers, the company claims.
High purity stevia volume sales at PureCircle have increased by more than 20% year-on-year, PureCircle reported in a pre-close update for the second half of its financial year.
The range of 'free from' foods available on supermarket shelves has skyrocketed in recent years, alongside increasing incidence and diagnosis of food allergies and intolerance. In this video interview, COO of American Key Food Products (AKFP)...
A completely new source of the coveted long chain omega-3s EPA and DHA should be commercialized by the end of the decade thanks to a multi-million-dollar tie up between ingredient giants BASF and Cargill to produce the next generation of canola oils.
The American Cancer Society Cancer Action Network (ACS CAN) has urged the US Surgeon General to carry out a comprehensive study of sugar-sweetened beverage consumption’s potential impact on public health.
With western market sales of cream-based liqueurs turning sour, natural yogurt liqueurs could be one way for brandowners to stem the tide, according to Euromonitor International.
Canadian natural and organics group SunOpta has introduced a new rice fiber ingredient made from rice hulls, which the company says allows formulators to add clean label fiber without the bulk of rice bran.
Pilgrim Pride Corp. and the US Department of Labor Occupational Safety and Health Administration (OSHA) have reached a $50,000 settlement in relation to the termination of an employee who raised environmental complaints.
The specialty products division at Hormel Foods has struck a deal with biotech firm Virun to offer water soluble, clear and shelf stable omega-3 EPA and DHA concentrates that enable manufacturers to create clear beverages without using preservatives.
Nutrinova has introduced a new ‘drop-in’ sweetener system for reduced sugar and sugar-free beverages and dairy, which aims to closely emulate the taste of full-calorie sweetener systems and simplify product development.
Increased regulation of the food industry is needed to protect ‘the public good’ and help win the global battle against obesity, according to one obesity policy expert.
Humans have a very short window for learning about flavors and developing preferences – and it closes just a few months after birth, says flavor learning expert Dr. Julie Mennella.
Ingredient distributor Univar is looking to connect with the new generation of R&D professionals in new ways - and is inspiring novel formats for traditional favorites in the process.
Kraft displayed a clever piece of targeted marketing in its Facebook upload of an Oreo cookie with rainbow-coloured filling on Gay Pride day, according to an industry expert.
Surging demand for natural colours, ongoing emerging markets growth, coupled with steady performances in core cheese, meat and cultures and enzymes businesses has delivered healthy Q3 results for Chr Hansen.
Consumers are shifting toward positive messages of overall ‘health management’ and away from more negative associations of weight management, according to a presentation by trend experts at market research organization Mintel at IFT in Las Vegas last...
TIC Gums has released a range of new ingredients to tackle common product development problems in formulating reduced sugar and sugar-free foods and beverages.
