News & Analysis on Food & Beverage Development & Technology
Increased energy intakes primarily from starch in grains and fat may have significantly contributed to sky rocketing obesity rates in the US, but not fructose, according to a new analysis of 40 years-worth of data from the USDA.
Amid growing consumer demand for new protein sources and the food industry’s interest in sustainable textural additives, FMC Corp. announced global price increases, effective Dec. 1, on its alginate, carrageenan, Avicel microcrystalline cellulose, pectin...
Kraft Foods will pull the artificial yellow coloring from five of its character-based shapes macaroni and cheese product lines starting in January 2014.
Despite a growing pile of research linking lycopene to benefits ranging from heart, cardiovascular, prostate and bone health to prevention of certain cancers, the market share for this carotenoid remains relatively small.