With vanilla bean prices skyrocketing in recent months, interest in alternatives with natural and clean label credentials is intensifying in mature markets in Western Europe and North America, although demand for artificial vanillin is still growing in...
New technology developed by a team of Cornell University graduates could revolutionize food storage by dramatically extending the shelf life of produce without refrigeration – which means it also could cut overhead energy costs and emissions.
Can PepsiCo or Kraft Heinz build another brand like Pepsi or Heinz from scratch, in-house, or will they increasingly serve as scale up platforms for brands they didn’t create?
Not so long ago high-protein products and ‘snacks’ were on opposite ends of the health spectrum with one appealing to fitness enthusiasts or people trying to manage their weight or build muscles, and the other aimed at fun-seeking consumers who ate for...
The ideal kitchen-of-the-future is where herbs and legumes are alive and growing in a cupboard instead of dried or canned, according to Jaime Guerrero, founder and administrator of a high school food science lab in Chicago. With the MIT ‘food computer,’...
From the makers of the better-for-you snack subscription box Love With Food, which builds brand awareness and gathers consumer feedback for finished products, comes a new product testing and insights platform that promises to do what traditional focus...
High inflation in many Latin American countries is pushing consumers to shop based on value, but whether they define this as higher quality or larger quantity varies on their age, goals and specific country, according to recent research from Nielsen....
Germany company VERŪ has developed a patent protected “shock-freezing” production process that, it claims, enables it to produce ice creams that deliver “more taste” with fewer calories and no additives.
Thanks to its stable nature and absence of a genetically modified variety, sunflower oil is in a good position to replace partially hydrogenated oils (PHOs), according to the National Sunflower Association.
We’re still just scratching the surface when it comes to unlocking the potential of microbial fermentation to manufacture food ingredients, says Canadian bioengineering firm Noblegen, which is developing a new breed of designer oils, proteins, and nutraceuticals...
While kale remains popular, increasingly it must share the limelight with other dark, leafy greens, hot peppers, ‘superfoods’ and produce linked to Hispanic culture, all of which are gaining popularity, according to a new report from Packaged Facts that...
“Instead of giving farmers a barn with 50,000 chickens, why not give them a small factory and 10,000 machines?”
While it might be a while before steaks grown in bioreactors (instead of on the farm) become standard fare at your local steakhouse, ‘locally produced’ cultured meat could quickly gain traction in nuggets, burgers, meatballs, and hot dogs if the price...
Easy access to product reviews both online and in stores is playing an increasingly important role in consumers’ purchasing decisions, and could help retailers defend market share from Amazon following its acquisition of Whole Foods Market, according...
