Thanksgiving historically is a time for friends and family to over-indulge on hearty meals filled with butter-soaked sides, marshmallow-topped vegetables and decadent desserts, but data from market-insights firm Nielsen reveals that Americans increasingly...
New technology developed by a team of Cornell University graduates could revolutionize food storage by dramatically extending the shelf life of produce without refrigeration – which means it also could cut overhead energy costs and emissions.
Seasonal flavors, premium and free-from health trends continue to dominate the snack industry, according to the latest annual Snack Attack showcase hosted in New York City.The 16 brands who presented at the Editor Showcase event displayed their newest...
Ruffles may have ridges, but now so too do popchips – and with significantly less fat and fewer calories than the conventional competitor the better-for-you brand is in a strong position to capture today’s more health-conscious consumer.
With a love of cooking and an assortment of spices at home, a New York couple experimented making snacks out of jicama, a root vegetable they learned about while on vacation in Mexico. As it proved popular in their community, JicaChips is expanding nationwide.
Outsourcing sales and partnering with large distributors from the beginning helped propel the two-man startup SuperEats’ Kale + Chia Chips into large retailers nationwide within two years of the snack’s inception.
The small guy can still win in the snacks aisle, says Jim Schneider
The ‘Saratoga chip’ - a snack food sensation first cooked up in 1853 by George Crum in Saratoga Springs, NY - was ultimately overwhelmed by the might of Herman Lay’s potato chip. 160+ years later, however, America’s original kettle chip is staging a comeback,...
A new four-year project aiming to reduce acrylamide content in processed potatoes has received a $3.7m Specialty Crop Research Initiative Grant from the US Department of Agriculture’s National Institute of Food and Agriculture (NIFA).
Funding to the tune of $2.5m from a Canadian government scheme indicates the commercialisation potential of acrylamide-preventing yeast technology and will also serve to broaden its scope, claims its developer.
The Food Directorate of Health Canada has concluded that Kemin Health’s Slendesta potato extract may now be marketed as a non-novel food ingredient, allowing formulation into a range of foods and beverages.
As interest in potato starch increases due to clean label
pressures, US scientists report that the gelling and paste-forming
properties of starch from sweet potatoes can be controlled by using
Hot weather, the rising cost of raw materials and a poor potato
harvest have contributed to a downturn in the German snack market –
threatening profits for producers balancing mounting costs with
The American Council on Science and Health (ACSH) has attacked
California Attorney-General Bill Lockyer's lawsuit against a number
of high-profile food firms as "unfortunate and contrary to the
interest of public health."