Prepared Foods

The snacks, breads/cereals/grains and frozen/refrigerated prepared foods gluten-free categories led 2012 sales, totaling $335 million.

Canada’s gluten-free market surges: Packaged Facts

By Maggie Hennessy

Riding the wave of continued strong consumer demand for gluten-free food options, Canada’s gluten-free market reached $458.9 million in 2012, according to a recent report from Packaged Facts entitled 'Gluten-Free Foods in Canada'.

Haze from the fires engulfed Singapore - and much of Southeast Asia - earlier this year

Greenpeace and RSPO clash over forest fires

By Caroline SCOTT-THOMAS

Food companies that only use certified sustainable palm oil have been accused of “certifying destruction”, according to a Greenpeace report released to coincide with the first European Roundtable on Sustainable Palm Oil (RSPO) summit in Berlin this week.

Producing natural yogurt that's free of preservatives 'adds a layer of complexity to the production process,' says a Chobani spokesperson of pulling bloated yogurt cups from store shelves

Chobani pulls yogurt cups from store shelves

By Maggie Hennessy

Greek yogurt manufacturer Chobani has asked grocery retailers to pull selected yogurt cups from shelves after quality concerns surfaced over certain cups experiencing swelling or bloating.

Vinegar beverage shows blood sugar management potential

Vinegar beverage shows blood sugar management potential

By Stephen DANIELLS

Vinegar (acetic acid) should be ‘purposefully’ integrated into more food matrices, say the researchers behind a new study which reports the potential blood sugar management potential of a vinegar beverage.

The number one entree ordered by college students is cheeze pizza

Do college students eat like the rest of us? GrubHub finds out

By Elaine WATSON

Do college students eat like the rest of us? Broadly yes (washed down by a lot more energy drinks), but there are some notable differences, according to online ordering expert GrubHub, which says students are significantly less likely to place ‘healthier’...

Food fraud: Which ingredients are most vulnerable?

Food fraud: Which ingredients are most vulnerable?

By Caroline SCOTT-THOMAS

You can’t paint a horse like a cow and expect people not to notice – but grind their meat into patties and it may be a different story. So what makes an ingredient vulnerable to food fraud?

Heliae uses a hybrid system combing fermentation and photosynthetic approaches.

Hybrid algae producer Heliae quietly approaches full scale production

By Hank Schultz

Early stage algae company Heliae has taken a quiet approach to business development.  While the Arizona-based company is close to coming to market with a range of nutraceutical ingredients, not much has been said about them in the marketplace or the press,...

Men are 69% more likely to order something described as 'giant' than women

Supersize me! But who is actually ordering those jumbo corn dogs?

By Elaine WATSON

With state fair season in full swing and deep-fried Oreos on the menu, online food ordering service GrubHub embarked on a study of ‘extreme foods’ to determine who is ordering jumbo corn dogs and Big Gulps (spoiler alert - it’s men…)

Cultured meat research can be improived with industry backing

Lab-grown meat: Too revolutionary for industry backing?

By Nathan Gray

Wider interest and backing from the food industry could help boost developments in lab grown meat technology, but for now the idea may be 'too revolutionary' for manufacturers to gamble on, said experts at the launch of the world's first...

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