News & Analysis on Food & Beverage Development & Technology
New chickpea varieties with 75% more protein could transform the legume from a niche to a mainstream player in the plant-based protein arena, says San Francisco-based startup NuCicer, which is also developing varieties with specific functional attributes...
Last year’s Congressional Subcommittee report alleging 'dangerous' levels of lead, arsenic, mercury, and cadmium in leading baby food brands has brought the issue of heavy metals in foods targeting infants into sharp focus. So what can manufacturers do...
The terms ‘prebiotic’ and ‘probiotic’ are appearing on a growing number of food & beverage brands, while another term – ‘postbiotic’ – is also starting to emerge. But food marketers should do their homework before slapping these terms on their wares,...
Snacking behaviors evolved in a few key ways over the past few years as consumers balanced familiarity with health and wellness and are now looking to expand and diversify their snacking routines, says Brigette Wolf, VP, global head of SnackFutures at...
In a highly competitive industry in which 80-85% of new products fail in the first two years, natural grocery distributor KeHE consistently picks winners and fosters growth among emerging brands thanks to several key initiatives, including its...