News & Analysis on Food & Beverage Development & Technology
Open innovation - or collaborating with others to get more innovative new products to market more quickly - is starting to do for the food industry what open source computing has done for the IT industry, says the new president of the IFT.
Sentiment analysis tools that trawl though posts on blogs, facebook, Twitter and other online forums to help companies find out what consumers think about hot-button issues should be applied with more caution, according to one social media specialist.
Special edition: Natural sweeteners
Food manufacturers are increasingly seeing stevia as a way to “reinvent the regular” by helping them deliver incremental calorie reductions in everyday foods, rather than simply serving as a replacement for artificial sweeteners in ‘diet’ products, says...
A Chicago company has sued Nestlé over claims that 5-gallon water jugs it bought for its office dispensers were advertised as spring water when in fact they were filled with tap water.
The meat processor at the centre of a huge Canadian beef recall has temporarily laid off over 1,000 workers while the struggle to regain its licence continues.
New protein blend crisps fulfil a marketplace demand for wider variety and better priced options, Batory Foods says.
Montana-based Blue Marble Biomaterials is challenging the perception that a natural tag means more expensive, with its all-natural flavor ingredients listed as price comparable with their synthetic equivalents.
The US pork industry has repeated calls for US environmental chiefs to grant a waiver of the government mandate on corn ethanol production.