Manufacturers

Josh Schonwald: 'Chefs are like rockstars in our culture today. People listen to them.'

IFT 2014: Chefs! Is it time to proudly serve GMOs on your table?

By Elaine Watson

You'd think that pro-science,'molecular gastronomists' such as Chef Homaru Cantu would be all in favor of genetically engineered foods, especially if they can add nutrition, or reduce the environmental impact of food production, right?...

Despite their confusion over how much they need and what the health benefits are, consumers’ positive nutrition association with protein translates to increased momentum for packaged foods and beverages that cue “protein.”

Macho yogurt, nuts & eco-eating: why there’s still growth in protein

By Maggie Hennessy

Growing consumer interest in positive nutrition, demographic shifts, new eating patterns, recent scientific findings, and the recommendations from the 2010 Dietary Guidelines for Americans all point to a bright future for protein-rich foods and beverages,...

Arla: 1m tons of acid whey waste could be cut

Arla: 1m tons of acid whey waste could be cut

By Rachel Arthur

Greek yogurt manufacturers in the US could cut acid whey output by a collective 1m tons a year, by using this by-product to make additional dairy foods, claims Arla Foods Ingredients (AFI). 

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