News & Analysis on Food & Beverage Development & Technology
Japanese onigiri - protein-filled sticky rice balls wrapped in crunchy seaweed – are gaining traction in US restaurants. But if yusō founder Sarah Sturtevant has her way, they could also give retailers convenient new savory options in their emerging...
With each new year comes new trends in ingredients, cooking styles and eating patterns, but in 2017 the incoming presidential Administration could fundamentally change the way Americans eat by changing how food gets from farm to fork and the safety...
Premium meat snack brand, Krave, has brought its first bar line to CVS stores and other retailers across the US, as the company believed there are few savory options existing in the snack bar category.
Exclusive interview – Hershey master chocolatier talks simple ingredients
Cutting GMOs in confectionery is relatively simple, but finding replacements for ingredients that aren’t well understood by consumers is the real challenge, says Hershey’s chief chocolatier.
News that the US Food and Drug Administration (FDA) has approved a qualified health claim about high amylose maize resistant starch as a weapon in the fight against type 2 diabetes will start a much-needed conversation about the fiber, say experts.
Debate around sugar taxes has hit the limelight this year, with the controversial topic grabbing headlines around the globe.
Cargill says indulgent, premium, healthy, and sustainable and clean, will be the key trends driving the chocolate and cocoa industry next year.
The Animal Welfare Institute (AWI) has filed a lawsuit against the US Department of Agriculture (USDA), citing an unreasonable delay to an AWI petition.