News & Analysis on Food & Beverage Development & Technology
Three years ago, Greek yogurt was on fire. Today, as the category has matured, its growth has slowed to a more modest pace, while one market watcher predicts dollar sales growth in the overall yogurt category (which has been driven by Greek in recent...
Synthetic biology pioneers team up to create 'powerhouse in yeast fermentation technologies'
Evolva - the Swiss ‘synthetic biology’ company developing stevia, vanillin, and other ingredients via microbial fermentation - is to acquire San Diego-based Allylix to create a “true powerhouse in yeast-based fermentation technologies”.
The need to get higher returns on investment capital that has lain idle is driving the ongoing consolidation in the sphere of analytical testing according to Dave Kliber, CEO of SF Analytical Laboratories, which was recently acquired by multinational...
It is commonly believed that consumption of salty foods increases thirst, and could be a reason for increased consumption of sugary soft drinks and alcoholic beverages. But just how true is this notion?
Oldways Whole Grains: Breaking Barriers Conference
Consumers’ perception of whole grains have come a long way, but with most Americans consuming only 15% of the recommended daily intake of them, whole grains still have several barriers to overcome before they are fully integrated into the average...
General Mills will shut down and sell its first cereal manufacturing plant under the $40m cost-cutting program announced earlier this year.
Personalised dietary advice based on a person's genetic makeup improves eating habits compared to current ‘one-size-fits-all’ dietary recommendations, say researchers.