News & Analysis on Food & Beverage Development & Technology
The American public’s understanding of food allergies is poor, with many confusing allergy and intolerance, believing that there is a cure, or misunderstanding current treatments, according to a new survey.
The market for organic kids’ snacks and baby food presents a growing opportunity for smaller food manufacturers, says a new report, although larger brands might do better to steer clear.
Cutting back meat consumption is the new darling cause of pop stars. But if necessary environmental and health goals are to be achieved, the whole supply chain needs to be strumming along in tune.
Maintaining cocoa’s heart healthy compounds in a finished product depends on the presence of other ingredients, particularly leavening agents, says new research from the Hershey Company.
The FDA’s non-objection in December that the stevia-derived sweetener Reb A was generally recognized as safe (GRAS) was greeted with much fanfare – but how has it been received so far by industry and consumers?
Flavor company Virginia Dare has announced two new appointments – a business development director and a food technologist.