Industry efforts to reduce and/or remove trans fats from food products have led to progress, but this progress is slowing, and the industry must continue its effort to reformulate, says a new report from Harvard School of Public Health.
From Nike’s Bill Bowerman being inspired by a waffle iron, to studying the behavior of herding cows for the redevelopment of Times Square, cross-pollination of ideas from different fields can generate big rewards.
While peanut flour has been around for years, recent interest in protein - particularly the plant-based variety - has sparked renewed interest, particularly in the nutritional bars market, according to one leading supplier.
A new analysis of sodium levels in 480 packaged and restaurant foods over the period 2005-2011 provides further evidence that voluntary approaches to sodium reduction have not delivered the across-the-board reductions required to meet government targets.
Drug stores, club stores and the foodservice market could be the next big areas of opportunity for gluten-free, according to Boulder Brands, which owns two of the biggest names in the sector: Udi’s and Glutino.
Women are about 15% more likely to order dishes featuring fruit than men when eating out, and 35% more likely to order dishes featuring coconut, according to new data from digital food ordering service GrubHub.
Cargill has launched a new initiative designed to help manufacturers improve the nutritional profile of foods marketed to children and meet a swathe of new guidelines from retailers, the government and other organizations setting nutrition criteria for...
This is the story of how an initiative from Oxfam prompted assurances from leading chocolate companies to improve the lives of women cocoa farmers. How did each firm react? Were they quick and effective enough?