News & Analysis on Food & Beverage Development & Technology
If you spot a hot guy handing out samples in a Whole Foods store that looks kind of familiar (if you’re a fan of Jane the Virgin, Cougar Town or Veronica Mars, that is), it could be a case of wishful thinking. Conversely you might just have stumbled...
Today’s shoppers are demanding higher quality cheeses with new flavors and convenient formats, but often are unwilling to pay the higher prices necessary to cover the added cost of innovation – placing manufacturers between a rock and a hard place.
While interest in many food trends tends to ebb and flow, consumer demand for ‘local’ food – which taps into many other movements, from organic to specialty – continues to rise. But what does ‘local’ really mean, which consumers are most interested in...
New Hampshire physician Mark R. Windt, M.D., decided to combine his passion for cheese and medical expertise by developing a pasteurized, probiotic cheese that is also lactose- and sugar-free.
Supplements of Lactobacillus plantarum TWK10 may increase muscle mass, boost energy, counter fatigue, and improve physical performance, says a new study with lab mice.
A total of 225 US food and agricultural associations, including the National Cattlemen’s Beef Association (NCBA) sent a letter to members of Congress on Monday 11 April calling for an efficient vote on the Trans Pacific Partnership (TPP).