News & Analysis on Food & Beverage Development & Technology
Kellogg cannot shirk its palm oil responsibility by deflecting attention to its supplier, says RAN following a statement from Kellogg calling for productive talks between its supplier Wilmar and the environmental group.
While pumpkin pie is a seasonal staple, an analysis of takeout orders from GrubHub’s database of 20,000+ restaurants in 500+ US cities shows that the most popular dishes featuring pumpkin are now curries, cheesecakes and ravioli, with pumpkin pie...
Reaction to CFSAN's priorities for 2013-14
The Center for Food Safety and Applied Nutrition's (CFSAN) priority to publish guidance to help manufacturers with voluntarily GMO labeling could signal a change in thinking at the agency, says the United Natural Products Alliance (UNPA).
Joint venture DuPont Tate & Lyle Bio Products Company has teamed up with flavors giant Symrise to launch a new all-natural bio-based solvent and humectant as a carrier for compounded flavors.
A new study has revealed that chicken nuggets on sale in fast food restaurants in the US contain only half actual meat.
Canadian firm AppleActives has developed a polyphenol-rich organic dried apple peel powder (DAPP) it is marketing as a functional ingredient on a joint-health platform.
Whole Foods Market has topped a large consumer survey assessing loyalty to stores based on the merits of their private label ranges.