When Julie Smolyansky became president and CEO of kefir market leader Lifeway Foods in 2002 after the sudden death of her father (its founder), the stock went into freefall as investors feared the 27-year old wasn’t ready to run a public company. They...
With buyers from Whole Foods, Kroger, KeHE, Compass Group, Dean & DeLuca and hundreds of other retailers and foodservice chains walking the floor looking for innovative new products, the Winter Fancy Food Show has helped to launch scores of high-profile...
Online grocery shopping, craft foods, fermented and pickled foods such as sauerkraut, and non-stop snacking will all gain momentum in 2015, according to ‘Supermarket Guru’ and TV personality Phil Lempert.
At the intersection of consumers’ growing interest in bold, spicy flavors, health and a desire to expand their horizons through food, fermented foods have re-entered the spotlight owing to their deep flavors and health halo as a longtime form of food...
Chinese researchers report that a novel two-step inoculation process with Candida etchellsii may increase the level of soy sauce flavor compounds by as much as 180%.
Food manufacturers continue to seek ways to cut sodium without sacrificing flavor - and ingredients companies continue to find innovative solutions. Caroline Scott-Thomas tracked down some interesting offerings at IFT.
The global shortage of molasses and competition from biofuels
continue to put upward pressure on prices for yeast, but
opportunities for yeast players lie squarely with the emerging
market for speciality yeast products, and specifically...
Wine lees, the sediment left in the bottom of the barrel after
winemaking, could boost the antioxidant profile of ice cream and
slow the melting time of ice cream, suggests a new study from
Taiwan.
Tea, seemingly always in the headlines for its potential health
benefits, could also offer an interesting source of food
preservatives, Chinese researchers report.
Low fat ice-creams made using a GM yeast to form of small ice
crystals moved closer to set to be approved for the European
market, as the FSA published its draft opinion on Unilever
technology under novel foods regulation.
Tate & Lyle's membership of a forum on industrial fermentation
comes after the ingredients giant formed a partnership to speed up
the commercialisation of fermented products.
North American Bakers Yeast division of Canadian company Lallemand
is due to complete its newly constructed yeast plant in Memphis,
Tennessee by the end of the month.