Food science student numbers at the University of Massachusetts have tripled in the past five years but food science wasn't always such a popular choice.
The next generation of soybean oils will give the food industry a cost-effective and healthier alternative to partially hydrogenated vegetable oils (HVOs) with flavor and stability current alternatives cannot deliver, according to biotech giants Monsanto...
Kikkoman Sales USA introduced a new low-sodium soy sauce at IFT in New Orleans this week, intended to enhance flavor and allow sodium reduction of up to 50 percent in chilled and frozen meals.
There are numerous ways for food manufacturers to take advantage of trendy Greek yogurt, says Sharon Gerdes, a senior account manager at the US Dairy Export Council.
Glanbia Nutritionals has expanded its OptiSol clean label ingredient range with a new high protein dairy concentrate for creamier fortified frozen yogurts and desserts.
People with high levels of the amino acid cysteine have been found to carry between six and ten kilograms more fat than those with lower levels. Now a team of researchers are studying the phenomenon.
If more energy was expended on improving the nutritional profile of the foods Americans actually want to eat instead of doggedly trying to persuade them to change their eating habits, we would have a greater chance of tackling obesity, according to one...
Food manufacturers need to do a better job educating consumers about the solid science that backs the nutrition and safety of their food products, according to IFT president Dr. Robert Gravani.
There is no known link between food colouring and attention deficit hyperactivity disorder (ADHD), however wider safety issues remain, says one expert.
Kellogg Co has been censured by the US Food and Drug Administration (FDA) after traces of Listeria monocytogenes were found littered throughout its cookie plant in Georgia.
Food manufacturers need to move beyond traditional sensory testing tools if they want to gain a better understanding of what really drives food preference, Kraft has argued.
Egg replacement is an up and coming trend for food manufacturers – for food safety and improved functionality – as well as to cut costs, according to Harmony Villemin, a project manager with Ingredia Group.
The addition of whey protein may boost the textural properties of low-fat yoghurt to levels comparable with its full-fat counterpart, according to new research.
The birthplace of functional foods, Japan, continues to be the world’s most robust with 38.4% of a global functional food market of $24.22bn (€16.75bn), according to a Leatherhead report utilising tight functional food definitions.
Manufacturers of everything from nutrition bars to salad dressings, pasta sauces and margarine are seeing encouraging results using soybean oil developed by Monsanto and Solae rich in the omega-3 fatty acid SDA (stearidonic acid).
If food scientists really want to stop the ‘lunatic fringe’ from hi-jacking the debate on topics from nanotechnology and irradiation to GM, they should stop wringing their hands and blaming the media and seize back the initiative, according to the author...
A flurry of seizures, criminal charges, and warning letters shows that FDA is increasing it enforcement of dietary supplement regulations. Good for FDA and good for industry!
The functional food market in the US has grown 31 percent since 2006, with beverages leading the charge, according to a new report from Leatherhead Food Research.
US consumers are snacking more than ever, thanks to less frequent restaurant dining, “frenzied lifestyles” that encourage on-the-go eating and a tendency to replace meals with several smaller snacks, according to a new report from Packaged Facts.
The Food and Drug Administration (FDA) will take size and functionality into account when it considers whether a product contains nanomaterials or involves nanotechnology, according to a new draft guidance document.
The percentage of new foods and drinks launched with an ‘ethical positioning’ has almost doubled since 2008, despite the premium price tag often attached to these products, according to Innova Market Insights.
Cargill has opened a new 20,000 square meter innovation center in Brazil, which includes laboratories for flavors, application development and sensory analysis.
The incidence of salmonella has not decreased in 15 years – and has increased by 10 percent in recent years, according to a new report from the Centers for Disease Control and Prevention (CDC).
Leading pod-to-pallet chocolate supplier, Barry Callebaut, is targeting manufacturers in the Americas with a stevia-based dark chocolate for use in multiple applications, including moulding, enrobing and inclusions.
Global omega-3 EPA and DHA organization GOED has heard positive signs that if and when a new Institute of Medicine (IOM) dietary reference intake (DRI) project is commissioned in the US, omega-3s will be “near the top of the list”.
Bell Flavors and Fragrances has acquired an 85,000 square foot warehouse adjacent to its corporate headquarters in Northbrook, Illinois, which it says is logistically well-placed for long-term business expansion.
Stevia supplier PureCircle has developed a natural flavor modifier that enhances the sweetness of stevia, sugar and high fructose corn syrup (HFCS) to allow larger calorie reductions, the company has said.
Botanical extract manufacturer Chengdu Wagott is to open its second stevia facility in China, which it says will boost its Reb A capacity from 200 tons per year to 500 tons.
Crop production may be rising but not enough to bring down high and volatile agricultural commodity prices this year, according to the latest analysis from the FAO.
US consumers are increasingly equating health and wellness in dairy with high-quality, local or more ‘natural’ products rather than low-fat products per se, according to market researchers at The Hartman Group.
Israeli soy ingredients company Solbar is looking to expand its presence in the United States, where it sees particular opportunities for non-GM and hexane-free protein isolates in the health and nutrition market.
Scientists from Monell Chemical Senses Center and Integral Molecular in Philadelphia claim to have discovered a compound that works to inhibit bitterness, in a study published in the online journal PLoSONE.
The Ohio-based company behind an ultra-resilient strain of bacteria capable of taking probiotics into completely new territory predicts its food and beverage licensing business will more than double in size in 2011.
A class action lawsuit brought against Coca-Cola by advocacy group The Center for Science in the Public Interest (CSPI) over Coke’s VitaminWater range is set to go to mediation, FoodNavigator-USA has learned.
In an exceptional move, the US Food and Drug Administration (FDA) has issued a statement on the E. coli outbreak gripping Europe, telling American consumers that they do not need to alter their shopping habits.
The Hawaiian health department has launched a campaign to discourage consumption of sugary beverages, which it claims is strongly correlated with obesity.
Cargill has received the first ever shipment of UTZ cocoa in North America, a move which will be followed by other sustainable cocoa developments in the region, said the certifying body, as momentum gathers in the US market.
It makes more sense than a striped pyramid with a stick man running up the side, but does USDA's new food icon tick all the right boxes? Tell us what you think.
On June 2nd, the USDA replaced the food pyramid with a plate. We look back at the use of diagrams to display food guidelines, from the Basic 7 of 1943 to the MyPlate of 2011.
Better understanding of the genetic factors behind the considerable variation in sweet taste perception and preferences may help to create foods that are better accepted by consumers, say scientists.
One thing pretty much everyone appears to agree on is that a plate makes more sense than a pyramid if its aim is to help people work out what to have for dinner.
