Oishii’s Rubī, which means “ruby” in Japanese, is the vertical farm’s third fruit within its portfolio to launch in select Whole Foods locations with expected expansion to other locations in the coming months. Prior to Rubī, the vertical farm launched...
Tomatoes are one of Europe’s favourite fruits, and are involved in a wide range of meals from pizza and pasta to salad and full English breakfast. Several advancements have introduced new insights into tomato cultivation.
FDA is reopening the comment period for its draft guidance on the use of fruit and vegetable juice as color additives after several industry stakeholders complained about a lack of transparency into the basis of the guidance.
In the debate of whether or not the family recipe for homemade tomato sauce is superior than a store-bought jar, a new study suggests that the latter may have more bioavailable antioxidants than the former.
The founder of Tio Gazpacho, a front runner in the drinkable soup segment, welcomes to the nascent category several newcomers that he hopes will help validate the new food concept and build consumer interest.
Small companies can carve a niche - even in a mature category like pasta sauce - if they have a genuine point of difference, a novel pack size that stands out on shelf (and enables them to meet a price point), and a striking label, says Nello’s Sauce...
Health and other consumer benefits may help make transgenic or genetically engineered (GE) food more acceptable to consumers, but the food industry needs to be more transparent to win back trust, says the immediate past president of IFT.
Despite a growing pile of research linking lycopene to benefits ranging from heart, cardiovascular, prostate and bone health to prevention of certain cancers, the market share for this carotenoid remains relatively small.
Interview: Greg Estep, president, Olam Spices & Vegetable Ingredients (SVI)
It’s tempting to think of spices and dehydrated vegetables as commodities - in comparison to say stevia, or omega-3s - where price is all that matters. But they are anything but, says the man in charge of the spices and vegetable ingredients (SVI) division...
Researchers may have taken the first step in ‘fixing’ the flavour of commercially grown tomatoes after they uncovered how variability in chemical make-up holds the secret to the ‘real’ flavour of tomatoes.
ConAgra Foods has completed a deal to buy packaged fruit, veg and snacks maker Del Monte Canada Inc. from an affiliate of Sun Capital Partners for an undisclosed sum, the company has said.
A third of high school students eat vegetables less often than once a day, putting them at risk of developing a range of chronic illnesses and cancers, according to a new report from the Centers for Disease Control and Prevention (CDC).
The Campbell Soup Company has settled a lawsuit for $1.05m, in which four New Jersey women claimed that the company’s ‘less sodium’ claim on tomato soup was misleading.
A federal judge has ruled that a case against the Campbell Soup Company can proceed, in which four New Jersey women claim that the company’s ‘less sodium’ claim on tomato soup is misleading.
Formulating processed fruit and vegetable products with soy lecithin may enhance not only the physico-chemical properties, but also the nutritional profile, says a new study.
A former Kraft Foods executive has been sentenced to two years and three months in prison for accepting bribes from Californian tomato product supplier SK Foods, becoming the first to be sentenced in the case.
Food processers and manufacturers with tomato-based products are expected to feel the impact of a salmonella outbreak that has infected more than 1,200 people in the US.
Flavor firm Wild says it has developed new ways to help US
manufacturers boost the fruit and vegetable content of their
products, while keeping these tasty and fun to eat.
Following the Southampton study that cast safety suspicions over
certain artificial colourings, ingredients firms are redoubling
their development and communication efforts to highlight
alternatives from other sources.
Research groups around the world are working on breeding truly
purple tomatoes, packed full of anthocyanins, and reports suggest
that such a finished fruit may only be a few years away.
Heinz's new 100,000sq ft Global Innovation and Quality Center near
Pittsburgh underlines how consumer demand for innovation is
altering how food companies operate.
Florida's tomato growers are still feeling the effects of the four
hurricanes that swept through the state last year, said the Florida
Tomato Committee today, urging food manufacturers to realize that
supplies of the fruit are...
Identifying the gene responsible for natural defense mechanism in
tomatoes could save costs for tomato producers and ultimately food
processors using this common food ingredient.
Resources are being poured into research on a health promoting
ingredient used widely in the food industry as scientists set to
sequence a portion of the gene-rich regions of 12 tomato
chromosomes.
