News & Analysis on Food & Beverage Development & Technology
Greek yogurt byproduct acid whey has become a significant concern for the US Department of Agriculture (USDA), says a company tasked by the agency to complete the development of technology to alleviate the issue.
The US Food and Drug Administration has unofficially announced that it will revise the nutrition facts label for the first time in 20 years. Unsurprisingly, the nutritional community and food industry offered a few suggestions—from serving size vagaries...
The latest additions to the US snacks aisle are Welch’s bite-sized PB&J Snacks, with a chewy fruit center and a peanut butter coating.
More than half (56%) of US shoppers say they are cutting back on white bread - but not necessarily because wheat or gluten are the enemy, says Packaged Facts.
US start-up Exo has secured large-scale production and distribution for its cricket protein bars and is set to launch new flavors this spring.
'Marketing can and should be science-driven and scientists are great marketers': VIRUN CEO
BeverageDaily.com Personality of the Year 2013, VIRUN CEO Philip Bromley, reveals his lust for life and how soft drinks can combine ‘want with need’ to kick start the category, in the first part of an exclusive interview.
Special Edition: Plant-based diets
Vegetarians aren’t necessarily looking for alternative proteins or meat analogues, and makers of meat-free meals are embracing a range of trendy flavours and ingredients, says Classic Cuisine’s new product development manager Paul Hunt.
Special Edition: Plant-based diets
Production of a new generation of plant based meat substitutes that look, feel and taste just like meat has been a long time coming, but now one Dutch firm believes it has the right formula.