News & Analysis on Food & Beverage Development & Technology
The percentage of energy derived from snacks in the American diet has increased from 12% in the late 1970s to 24% in 2009/10 as more people graze throughout the day rather than sitting down to three square meals, according to analysis of National Health...
A new analysis of sodium levels in 480 packaged and restaurant foods over the period 2005-2011 provides further evidence that voluntary approaches to sodium reduction have not delivered the across-the-board reductions required to meet government targets.
Cocoa processing is increasingly moving to origin countries, particularly those in regions where chocolate consumption is rising such as Brazil and Indonesia, according to ADM Cocoa’s head of innovation.
One in eight Canadians suffer from some form of foodborne illness every year, according to a study published this week.
A second acquisition will further strengthen Post Holding’s position in the high-growth natural cereal segment, its CEO says.
Avoiding saturated fat, meat and dairy, whilst increasing the intake of omega-3 may be linked to better preservation of memory functions, say researchers.