News & Analysis on Food & Beverage Development & Technology
As the most anticipated marketing event in the US calendar - Super Bowl Sunday – approaches, market analysts Nielsen predicts snack sales could hit nearly $600m (€455m) in the run-up to event.
Amidst ongoing restructuring of its global operations, Anheuser-Busch InBev says it has agreed to sell off its holding in Tsingtao Brewery, though remains committed to the wider Chinese beer market.
A new study into the nutritional content of kebabs sold in the UK has shown that the late-night take-out could be disastrous for healthy eating, with some doner kebabs racking up as many has 1000 calories without sauce.
US-grown roasted chicory is not expected to rise in price when trade tariffs are lifted in March, says its sole US supplier, because the pull of locally-produced food remains strong.
The term ‘sustainability’ is unfamiliar to almost half of US consumers, according to new research from The Hartman Group, and many of those who do know what it means don’t know what companies or products are sustainable.
A new consortium of leading American and Danish food scientists has been established to develop new ingredients for tackling malnutrition and diet-related diseases.
A new study from Nestle has revealed that the human brain makes quick decisions on the energy and fat content in food just by looking at it – a finding that adds to knowledge on why we choose to eat the foods we do.
UK based laboratory, Reading Scientific Services Ltd (RSSL), claims it has developed a reliable DNA screening method for identifying adulteration of Basmati rice.
Global grain markets are facing breaking point because of drought and mass urbanisation in China which is diverting land-use away from crops, according to a new study from researchers at the University of Leeds.
Reducing the intake of salt from the diet may improve the health of blood vessels, with the effects going beyond blood pressure benefits, says a new study.
As the industry prepares for new wording to describe natural flavours, research is underway to investigate what consumers will understand by the new terms.