News & Analysis on Food & Beverage Development & Technology
News in brief
There has been a recent growth in interest in enzymatic interesterification (EIE) as more formulators deploy the technology to replace partially hydrogenated oils (PHOs) in some challenging applications as the June 18 deadline* to phase them out...
World-renowned chef Thomas Keller once said, ‘Food should be fun.’ But to those who make the products we eat and drink, there is nothing fun about food and beverage labeling litigation.
Bright Foods has brought added innovation to the emerging refrigerated bar space with the recent launch of Bright Bars – chilled whole food bars made via high pressure processing (HPP) – available in select Whole Foods stores in Southern California.
As a food or beverage startup, it’s natural to want to expand very quickly, but brands should take a moment to revel in their small-scale existence and take advantage of their ability to be nimble, says Poppilu founder Melanie Kahn.
For years ready-to-eat cereal has suffered sleepy sales and battled nightmarish consumer perceptions around poor nutrition and lack of convenience, but several natural and organic manufacturers are hoping the reawaken the category with better-for-you...
Research from Cargill’s ‘Feed 4 Thought’ survey has found that 94% of US consumers believe that protein is raised and handled with proper food safety measures.
Olive oil is routinely ranked by consumers as the healthiest fat, says Cargill. But other oils also high in healthy mono- and poly-unsaturated fats – soybean, corn, and canola oil – all rank lower than coconut oil (which is high in saturated fat), while...
Attempts by the US Cattlemen’s Association (USCA) to restrict use of the terms ‘beef’ and ‘meat’ to products from animals ‘born, raised, and harvested in the traditional manner,’ are “ill considered,” claims the North American Meat Institute (NAMI).