News & Analysis on Food & Beverage Development & Technology
Jars not only give a rustic appeal—they’re also fairly rich with utility, and that’s why the team behind Up Mountain Switchel opted to deliver their beverage in jars.
The retail fresh soup category is now worth “north of $200m,” as more grocery retailers invest in their fresh prepared food offer, says the CEO of Boulder Organic Foods. But there is still a lot of potential for growth as the boundaries between food...
A new position paper on sports nutrition takes no sides in the debate about which carbs are best but does take a step toward more focused recommendations for protein amounts and timed delivery. The paper also highlights five supplement ingredient...
One of Brazil’s largest food processing companies, Marfrig Global Foods, has said divestment of its assets has helped to consolidate financial results in a global market that remained “challenging”.
Fewer Americans are reaching for sugar sweetened beverages, but consumption remains high – prompting a call for more aggressive measures to further reduce ingestion, according to new research released by the Centers for Disease Control and Prevention.
As gene-based nutrition research builds and apps launch utilising said research, nutrigenomics appears to be morphing from concept to reality, but more research is required says a leading professor in the area.
We’re just scratching the surface when it comes to unlocking the potential of fermented foods in the US market, says the new CEO of Farmhouse Culture, a Portland-based firm specializing in fresh organic sauerkraut and novel savory fermented beverages.