News & Analysis on Food & Beverage Development & Technology
Eating protein-rich breakfasts may increase levels of dopamine in the brain, which may reduce food cravings and overeating later in the day, says a new study from the University of Missouri.
Members of the UK poultry industry are concerned that trade negotiations under the Transatlantic Trade and Investment Partnership (TTIP) between the EU and US could undermine food safety.
‘Food safety is one of the key topics of the food and related industries. Paper and cardboard, for example, constitute two significant food packaging materials.
While replacing saturated fats with polyunsaturated fats may have no influence on overall weight, it may improve cholesterol and other markers of heart health, say researchers.
Browse the baby food aisles and everything is pretty healthy, as your baby’s body is a temple, right? But then things change, say the founders of MySuperFoods, which was set up by two Moms that were underwhelmed by the snack options available to children...
As one analyst suggests that Dr Pepper Snapple Group has hit a ‘home run’ with Mexican mineral water brand Penafiel, the company says it hopes to increase distribution in the US.
New Zealand
The New Zealand Heart Foundation is telling Kiwis that they are better off consuming unsaturated plant oils than switching to coconut oil.
Australia
Australia’s biggest multi-brand retail food franchiser, Retail Food Group (RFG), will become a “global franchising powerhouse” following its purchase of Gloria Jean’s Coffees at an initial cost of A$163.5m (US$144m).
Gulfood Manufacturing 2014
tna says it has seen an increased emphasis on automation and system integration in the Middle East over recent years.
Belgium has developed a three-year plan to forge business with new markets, to compensate for the exports lost by the Russian ban on EU meat.
Consumers are exploring new ways of educating themselves about food and increasingly are using mobile apps to make well-informed choices, according to Mintel's 'Consumer Trends 2015' report.
Beef has been recalled in Germany due to anthrax concerns but the Federal Institute for Risk Assessment (BfR) has said the risk of a health hazard is ‘unlikely’.
As PepsiCo inks a deal with SodaStream to test launch its brands on the platform, Euromonitor analyst Jonas Feliciano says demand for such Pepsi-branded products is ‘debatable’.
Food technology startup Exo has closed a $1.2 million seed funding round, which will help the cricket-fueled protein bar maker expand its product line and dramatically boost production to keep up with the “surprising” level of demand, its co-CEO says.
General Mills will launch ancient grains Cheerios to take the fast-growing trend into mainstream cereal, its marketing manager for cereal innovation says.
60-second interview, Megan DeStefano, DuPont Nutrition & Health
The percentage of energy derived from snacks in the American diet has increased from 12% in the late 1970s to 24% in 2009/10, according to analysis of National Health and Nutrition Examination Surveys (NHANES) data.
“Artificial sweeteners may boost diabetes risk” ran the headline in the New York Times last month – but experts have said to take recent research with a pinch of salt.
Policies aimed at encouraging families and children to eat healthier could be aided by retailers that place healthier food options at the eye level of children, say researchers.
Coca-Cola Enterprises (CCE) says it is too early to ‘declare victory’ with stevia-sweetened cola Coca-Cola Life after September launches in Britain and Sweden.
Almost 29k pounds of chicken products have been recalled after they were found to be the source of an outbreak of Salmonella in Minnesota.
With the Russian meat ban disrupting the meat sectors in the US, Canada and countries in the EU, the president of Canada Pork told GlobalMeatNews that exporting nations may tread carefully when dealing with Russia in the future.
Dispatches: AACCI annual meeting 2014
Cereal and plant proteins hold huge potential for breakfast cereal and snack bar fortification but taste and texture remain challenging, say Kellogg’s lead product development scientist.