Food manufacturing giant Unilever will work with international non-profit Solidaridad to drive the sustainable development of the sugar cane industry in Central America.
Mondelez International has announced sponsorship deals with the US soccer team, Mexican club team Chivas and three American players including Clint Dempsey.
Mars Chocolate North America claims pushing year-round sharing occasions is key to getting US chocolate consumption on par with high levels observed in many Western European nations.
The FDA’s decision to allow manufacturers to use spirulina extract (from blue-green algae) to color confectionery has given US firms seeking to replace artificial colors more options for creating natural blue, green and violet shades. But what’s it like...
Lancaster - a new soft caramel brand launched by Hershey in China earlier this year - will be rolled out across the US in January 2014, bosses at the confectionery giant have revealed.
Adding low levels of red and black pigments to chocolate prior to aeration can prevent aerated chocolate from getting lighter and potentially putting off consumers, according to a patent filed by Unilever.
Kellogg cannot shirk its palm oil responsibility by deflecting attention to its supplier, says RAN following a statement from Kellogg calling for productive talks between its supplier Wilmar and the environmental group.
Is there a natural ceiling to the gluten-free market? Is the party over for energy drinks? Are '100%-natural' claims worth the hassle? Find out in FoodNavigator-USA's round up of 10 of the hottest topics in US food and beverage development.Click...
The Hershey Company will make its single largest investment in Asia with a new factory in Malaysia, a country the firm says gives it a strong route to 25 markets in the region, including China.
Breaking into the cut-throat world of consumer packaged goods takes blood, sweat, tears... and enough cash to sustain some momentum after the initial excitement of seeing your product hit the shelf wears off.Here's FoodNavigator-USA's pick of...
Honey, molasses and malt extract have long been incorporated into food products for many other reasons besides their natural sweetening abilities—among them color, aroma, browning, texture, better moisture retention and improved shelf life.
