News & Analysis on Food & Beverage Development & Technology
Locusts, lentils, seaweed or “hybrid” meat? Researchers have found that consumers prefer the thought of non-specified meat substitute snacks over those containing insects or seaweed.
Not only do larger portions lead consumers to like the food they are eating less, they also reduce how often people consume those foods, according to the authors of a recent Carnegie Mellon University study.
What do genetically engineered soybeans, high fructose corn syrup (HFCS) and chickens raised with the use of antibiotics all have in common? They are all in products that come with ‘all-natural’ labels.
No idea what, when or where you’re likely to be eating later? Eating on the go half the time? Grazing throughout the day? You’re not alone.
Live from Probiota 2014
The market for probiotic yoghurt in 20 key European Union markets will fall 4.5% in the five years between now and 2018, but the overall sector trend remains positive, Euromonitor International analyst Ewa Hudson told a packed Probiota congress in...
Dairy Farmers of America (DFA), the largest dairy cooperative in the US, has acquired Oakhurst Dairy, a family-owned, New England dairy processor, for an undisclosed sum.
Citing increased consumer and retailer demand for transparency, Cargill rolled out labels on all consumer and bulk ground beef products containing finely textured beef (FTB) starting Jan. 20, 2014. The label “Contains Finely Textured Beef” is printed...
Early indications suggest that the number of attendees the 2014 International Production & Processing Expo (IPPE) was 4,000 below predicted numbers.