SugarCreek, the largest independent processor of bacon in the US, is investing $170 million in two new facilities, including what it claims is the nation’s largest sous vide line.
Research from Mintel suggests Millenials snack around four times a day, mostly for an energy boost, because they are bored or want to reduce stress levels.
Yeast species used in the beer, wine and bread industries can also be used in cocoa fermentation to create unique flavors for chocolate confectionery, say Belgian researchers.
Lindt & Sprüngli has reported strong sales growth in the first half of the year driven by its North American business and recent Russell Stover acquisition as global chocolate markets slow or decline.
Ongoing consumer concern about sugar consumption means some consumers are turning away from sweet tastes altogether, according to market research organisation Mintel.
Check out our gallery of highlights from the 2015 Institute of Food Technologists (IFT) annual meeting & expo in Chicago, spanning 3D printing, edible insects and cultured meat, to the future of food (when we'll be "editing living organisms...
Nobody likes to fail, but in most businesses it is inevitable, and when addressed correctly, it can be a critical element to a company’s long term success, according to food and beverage executives.
The number of new products coming to market every year continues to shrink, but that doesn’t make cutting through the competition any easier, according to Larry Levin, executive VP and practice leader at IRI Worldwide.