Millennials and taste are “sticking points” for salt reduction
The growth in consumption of products with low or reduced-sodium in the US is forecast to outpace the population growth rate, according to a new report.
Archives for March 11, 2011
Americans expand Latin American flavor exploration
Latin food trends are beginning to expand into geographies that have only featured marginally in the United States in the past, with Venezuelan, Colombian and Peruvian flavors coming to the fore, according to Joe Scott at Symrise.
Reinventing R&D through open innovation: Nestlé
When it comes to innovation, the idea of “partner or perish” has to become the new mantra for the food industry, according to a review published by Nestlé scientists.
US sees jump in Fairtrade confectionery sales
US Fairtrade chocolate purchases shot up by 19 per cent last year, according to Fair Trade US, a sales boom that has been seen across the globe for food and drink products carrying the ethical label.
Novel flexible way to measure percentage body fat
A new way to measure percent body fat offers a more flexible alternative to body mass index (BMI), according to the scientists from the University of Southern California, Los Angeles who developed it.