News & Analysis on Food & Beverage Development & Technology
Americans were less likely to engage in environmentally friendly behaviors in 2010 than they were in 2009, despite being more likely to identify with eco-friendly terms, according to a new survey from Harris Interactive.
Pasta firm Barilla has pledged that 45 percent of its eggs will come from cage-free sources by the end of the year, becoming the latest food company to make a move away from eggs from battery-caged hens.
Cargill Texturizing Solutions has made a number of upgrades to its hydrocolloids plant in Baupte, northwest France, as it works to improve efficiency and working conditions.
DuPont expects to become a ‘premier specialty food ingredients provider’ as a result of acquiring Danisco, and expects it to be particularly complementary to its Solae soy protein business.
High intensity pulsed light (HILP) technology is effective in decontaminating the surface of both meat and food contact materials in packaged chicken, new research has claimed.
UK supermarket chain Waitrose is predicting that Scandinavian food will make inroads during 2011, with products such as herring, smoked fish and lingonberry jam firm fixtures on the nation's shopping lists.
The structure of multi-ingredient foods may affect the way we chew, and break down, such products – and may influence the way we perceive foods with complicated structures, according to new research.
Sara Lee share prices hit a new 52-week high on Monday as speculation about a possible buyout of the food giant continued.
The global market for confectionery products is forecast to reach US$186.3bn by the year 2015, driven by the growing popularity of sugar-free categories, exotic flavours and region-specific products, claims a new report from Global Industry Analysts (GIA).
Funding of research at a Belgian university into how cereal-derived prebiotics benefit human health will enable the development of fibre-rich cereal foods with greater nutritional value, claims Kellogg’s.