News & Analysis on Food & Beverage Development & Technology
Water is likely to be sufficient for food production in 2050 – but increased competition means two-thirds of the world will be affected by water scarcity, according to a joint report from the FAO and the World Water Council.
It’s been 10 years and more since ephedra was taken off the market and in that time the importance of caffeine as an energy and thermogenic ingredient has grown significantly. Suppliers are competing to offer forms the compound that offer interesting...
Kraft has unveiled plans to remove artificial preservatives and synthetic colors from its iconic Original Kraft Macaroni & Cheese in the U.S. starting January 2016. Meanwhile, Kraft Dinner Original in Canada will be free from synthetic colors by the end...
organic and non-gmo trends
Organic is outgrowing its moniker as a specialty category thanks to a double digit increase in sales last year by consumers nationwide of all political leanings and ethnic backgrounds, according to data from the Organic Trade Association.
As widely predicted, multiple class action lawsuits were filed against KIND on Friday following the publication of a Food & Drug Administration (FDA) warning letter citing a long list of concerns over label claims on its bars and its website.
Millennials have a general distrust of big companies and a different set of priorities than baby boomers
While working at sexy new food & beverage companies such as Hampton Creek or Suja Juice sounds like a pretty exciting way to earn a living, the most talented people coming out of business school today are still more likely to pick technology or...