From PepsiCo to Hershey, Nestlé and Unilever, the food industry's biggest guns headed to Chicago this week to talk about everything from open innovation, to portion sizes, targeting Millennials and personalized nutrition at the 2013 Food Technology...
Kalsec has expanded its Kalamazoo, MI plant with a new finishing center for natural spice, herb and vegetable extracts. The center is named for vice president Harry Todd in recognition of his 50 years of service with the company.
Salt content in foods should be clearly labelled to help consumers to choose low-salt options – but food makers should continue to embrace a ‘stealth health’ approach, according to international programme lead for World Action on Salt and Health (WASH)...
Dutch researchers have developed an at-home system for consumer testing of new food products, claiming it could be a more reliable way of predicting product success.
Advertising sodium reduction claims on food labels may increase a consumer’s purchasing intentions, says a new study from Canada that contradicts the industry strategy of ‘stealth’ sodium reduction.
Our approach to food is ripe for reinvention – and the food industry is just at the beginning of what it can achieve through innovation, according to Microsoft mogul and co-founder of the Bill & Melinda Gates Foundation, Bill Gates.
An outbreak of E.coli O121 has sickened 24 people from 15 states, according to the US Department of Agriculture's Food Safety and Inspection Service (USDA-FSIS).
Dole Food Company has completed the sale of it global packaged foods and Asia fresh businesses to ITOCHU Corporation of Japan for $1.7 billion in cash. The transaction will include rights to the Dole name in certain packaged food products worldwide and...
A meeting yesterday in Washington DC, among three major stakeholders in the food industry and in food policy gave a snapshot of what progress has been made in the years-long process in reducing sodium in the American diet.
Food safety, quality and financial issues are considered the top three risks to business for most food companies, but sustainable supply is emerging as a growing area of concern, according to a new survey from DNV Business Assurance.
Seeing light at the end of the economic tunnel puts a spring in consumers’ steps and a little sizzle on their palates, too. Culinary trends expert Suzy Badaracco said we’re not in extreme consumption mode yet, but consumers are starting move beyond the...
Why do pineapple and blue cheese taste so great together? Lots of reasons, but a key one is that they both contain the flavor component methyl hexanoate, say the founders of Belgian firm Foodpairing.com, which has built a business around identifying novel...
EnWave Corp. the developer of a microwave/vacuum drying technique, has formed a 70/30 partnership with Lucid Capital Management to use the technology to manufacture and market a line of dried cheese snacks for sale in US markets.
Consumers are willing to pay more for foods that are grown and produced locally rather than having travelled extensively during production, according to new research.
The move online is not moving as quickly for grocery e-tailing as for other industries, but products likes snacks and sweets are a key opportunity sector for attracting first time shoppers.
Fresh juices and foods subjected to high pressure processing (HPP); protein - especially at breakfast; cage-free hen eggs; premium private label; fermented foods; culinary botanicals; and edible packaging could all be hot trends this year, predicts trend...
Now that the US economy is limping back to somewhere close to where it was before the financial debacle of 2008, consumers are feeling a bit more flush and are returning to eating in restaurants more. This has hurt the retailer meal solutions (RMS) market,...
The US Food and Drug Administration has adopted a final rule on its administrative detention authority under the Food Safety and Modernization Act. In adopting the final rule the agency did not make any of the changes to the interim final ruling that...
Increasing in-home breakfast consumption and the popularity of yogurt among young adults has driven the product’s dramatic growth in the US over the last decade, market research firm the NPD Group has claimed.
Big interview: Drew Harrington and Amanda Klane, co-founders, Yasso
It’s a runaway success story that will either inspire budding entrepreneurs across the nation or have them seething with jealousy... But it’s hard to think of a better example of a product that hit the market just at the right time.
A longstanding diagnostic tool called Lifecycle Assessment (LCA) is increasingly being used to look at the sustainability bona fides of food products, according to a leading third-party certifier. Using the tool can help quantify all of the inputs that...
Ingredient wholesaler Multiple Organics has announced an expansion into its first company-owned warehouse and headquarters facility in Hercules, CA, not far from its previous home base in San Rafael. But the expansion was made possible by paying attention...
Industry must evolve away from traditional NPD processes if it is to succeed in developing new and innovative functional food products, warn researchers.
Techniques employed by industry to slash levels of salt, fat and sugar in food could be better utilised to cost effectively manage the levels of other expensive ingredients in foods.
2012 was a roller coaster ride for the food industry, with Kraft and Sara Lee engaging in some serious corporate re-engineering, ConAgra finally getting its hands on Ralcorp, and Kellogg snapping up Pringles after former suitor Diamond Foods' plans...
Stopping a truly determined bioterrorist - or just a disgruntled employee - from maliciously tampering with a high-profile food brand will always be extremely difficult.
What will 2013 hold in store for the food industry on the regulatory front? More changes to the school meals program? Action on energy drinks? Sugar reform?
People who believe they have eaten a large meal feel less hungry for hours after the meal, irrespective of the actual amount they consume, say researchers.
The quest to have food to survive a five-year mission to Mars is at least two decades away, but ‘we’ll get there’, says Dr Michele Perchonok, advanced food technology project scientist at NASA in Houston.
A large number of foreign food facilities likely will not be in compliance with the Food Safety Modernization Act re-registration guidelines when the deadline passes at the end of the year, a consultant has said.
It is vital that industry supports novel food applications with good quality analysis of any potential allergens to avoid issues in regulatory risk assessments, says an allergen assessor.
The trend for sodium reduction will remain strong for at least another 10 years, and the solutions need to be ‘natural’, says the director of food industry with Univar.
Canadian beef producers have welcomed the resumption of work at the XL Foods Inc Lakeside plant, which had been closed in September, following an E.coli outbreak.
Contaminated food makes 48 million Americans sick every year and costs over $77bn in aggregated economic costs, according to a US Public Interest Research Group (PIRG) report.
A natural corn-based flavor ingredient may offer a solution for manufacturers using peanut ingredients during a recall, says Minnesota-based QualiTech.
A program being developed at Washington State University has received a $240,000 grant from the Clif Bar Family Foundation to develop science-based tools to evaluate the sustainability of various food production systems.
If Californians approve controversial GMO labeling initiative Proposition 37 next month, could food industry opponents challenge it on First Amendment grounds?
US consumers can afford to buy healthy food, but they have been ‘corrupted’ by the availability of cheap food to spend less, says the co-founder of Whole Foods Market.
The meat processor at the centre of a huge Canadian beef recall has temporarily laid off over 1,000 workers while the struggle to regain its licence continues.
The re-election of President Obama will mean a quicker and more stringent application of rules arising out of the Food Safety Modernization Act, an industry consultant has asserted.
Prop 37 is likely to surpass Prop 65 as a source of consumer litigation in California if the controversial GMO labeling initiative gets the green light next month, predicts one San Francisco-based lawyer.
The founding director of the Mercyhurst Institute for Health has said that Americans are playing a ‘food lottery’ with the current food safety system and called for more stringent regulation.
