Big interview: Cathy Enright, EVP, food & agriculture, Biotechnology Industry Organization
When it comes to winning hearts and minds about the merits of genetically engineered ingredients (and whether...
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Whether the food industry likes it or not, when it comes to GMO labeling, the “train appears...
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Can you make a perfect zero-calorie cola with stevia? Is the US food industry on track to...
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Dannon, General Mills and Cabot have emerged victorious in a legal wrangle over the definition of ‘yogurt’...
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New research supports significant reductions in sodium from where most Americans are today, but does not justify...
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Drug stores, club stores and the foodservice market could be the next big areas of opportunity for...
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Ho-Hum
Everything old is new again. I can't count the number of times that reduced sugar beverages have been tried. EVERYONE thinks they are a genius and has come up with a new way of reinventing regular. My advice - don't over commit to production based on market projections.
Posted by Coo
31 October 2012 | 20h08