News & Analysis on Food & Beverage Development & Technology
In the debate of whether or not the family recipe for homemade tomato sauce is superior than a store-bought jar, a new study suggests that the latter may have more bioavailable antioxidants than the former.
The rise of alternative ingredients, technological innovations and new approaches to gastronomy all look to provide more sustainable sources of nutrition in the future. But as food is changing to keep up with the times, is there a limit to how much...
US pork processor Smithfield Foods has announced plans to reduce its greenhouse gas (GHG) emissions by 25% by 2025.
Retail giant Walmart opened its second grocery pick-up and gas station hybrid store in Thornton, Colo., where shoppers can pick up their online order as they fill up their tanks.
In a recently issued draft guidance, the Food and Drug Administration has shed more light on the process of determining what’s a fiber and what might not be—information that could be of critical importance for the marketers of prebiotics.
Exotic and over the top hot peppers have claimed the limelight the last few years, but in 2017 common black pepper -- a pantry staple in many homes -- will move to the center stage, predicts flavor and spice giant McCormick.
Labels warning of cancer risks should appear on US processed meat and poultry products, according to The Center for Science and the Public Interest (CSPI).
Increased awareness of and ongoing battles with diet related chronic health problems are pushing more consumers into the kitchen for the first time -- creating a massive opportunities for do-it-yourself kits that teach consumers how to make their own...