News & Analysis on Food & Beverage Development & Technology
Snacks provide about one-third of all ‘empty’ calories for both men and women in the United States, according to new research from the US Department of Agriculture’s Agricultural Research Service (ARS).
Bonduelle said its acquisition of three processing plants and one repacking centre in the US would boost the volume of its frozen vegetable offerings in the country by around 150%.
Increased communication via social media has changed the way Americans relate to food, including what they buy and cook, and how they plan their meals, according to a report from market research firm The Hartman Group.
Caramel color suppliers have been working on low-4-MEI versions ever since California first started considering the compound’s inclusion on its Proposition 65 list four years ago – well before PepsiCo and Coca-Cola asked them to reduce 4-MEI levels late...
A study asserting that red meat consumption increases the risk of cardiovascular and cancer mortality has raised fierce criticism among the meat industry.
Consumption of high amounts of red meat could be linked with an increased risk of all-cause death, including death from heart disease and cancer, warn researchers.
US food safety authorities have urged food manufacturers, processors, packager and distributors to “be aware” of the potential for false results when testing for Salmonella species (Salmonella spp.).
Baker Perkins has appointed Gary Seiffer as business development manager for its bread equipment business in North America.
Chocolate giant Hershey will experience improved sales and flat profit margins in 2012 and will seek out acquisitions in international markets, according to credit agency Standard & Poor’s (S&P).