Healthier food choices at college vending machines can be achieved by using principles of choice architecture and point-of-purchase labeling, without affecting financial performance, says a new study from UCLA.
Negative consumer perceptions around ingredients like carrageenan and xanthan gum are challenging their usage in the US, but darlings like pectin are booming and now is the time industry should be talking more to consumers, says a leading hydrocolloids...
Hidden hunger due to malnutrition can have devastating consequences not only for those who suffer from it, but also on the economy – prompting governments to seek help in a way that is creating business opportunities for innovators with solutions.
Meat producers do not need to restrict salt in school meals for the 2018-19 academic year, after the Trump administration said companies needed more time to reformulate products.
A former senior VP of Global Snacks at Kraft Foods has launched the startup Farm & Oven in Boulder, Colorado, hoping to sell his vegetables- and probiotics-added snacks on Amazon by mid-December.
