News & Analysis on Food & Beverage Development & Technology
North Carolina-based brand Dick Stevens is looking for a slice of the action in the burgeoning high-protein-snacks market with a novel ‘jerky mix’ product combining meat, nuts and fruits in a paleo-friendly grab & go product that creates a new sub-sector...
The UN Food and Agriculture Organisation says it is committed to supporting Yemeni agriculture and will remain active in the country, despite growing instability.
The UK is to celebrate gaining access to Thailand for its beef and lamb with a special dinner next week.
General Mills tells BakeryAndSnacks.com that its new Pillsbury Minis were ‘the big buzz’ at AWMA 2015 last week, with its distribution partners excited to see new innovation in the packaged bakery category.
The onus should not be on consumers to choose healthy foods but on companies to help reduce consumption, says Food Policy professor at City University London, Tim Lang.
Probiotics specialist Ganeden has announced a new application, one that straddles the supplement /food divide. The company has partnered with BioGaia to place its Ganeden BC30 into a line of straws that can be packaged with beverages.
Exposure to endocrine-disrupting chemicals (EDCs) likely costs the European Union €157bn a year in actual health care expenses and lost earning potential, according to a series of studies.
Birko has partnered with Garden Cut to develop best practice sanitation procedures.
Americana made a profit of US$175m in 2014, despite a sharp fall in Q4 income, while one of its potential buyers is reported to have dropped out of the race.
The European Food Safety Authority (EFSA) has said erythritol is safe for use in soft drinks at a maximum level of 1.6%, bringing the zero-calorie sweetener a step closer to EU approval for beverages.
The composition of our microbiota may change through the development of pre-diabetes and diabetes, thus predicting risk and potentially leading to new ways to aid blood sugar management, say researchers.
SNACK-SIZED STORIES: NEWS TO MARCH 6 2015
Hall & Oates haul US granola cereal brand Haulin’ Oats before the courts in NYC, the EU funds a research project on Healthy Minor Cereals and the US gets its first taste of gluten-free pita chips.
While the healthy beverages aisle is littered with the corpses of exciting - but ultimately unsuccessful - products, Genius Juice co-founder & CEO Alex Bayer is confident his HPP-treated organic coconut smoothies bring something fresh and different to...
What is not in TK Hibiscus’ ready-to-drink teas is just as important as what is when it comes to setting the beverage apart in an increasingly crowded category, according to the start-up’s co-founder and CEO.
McDonald’s USA has made the decision to only source poultry from suppliers who do not use medically important antibiotics to raise the birds, in a move that looks set to raise the bar for the US restaurant industry.
Canada’s beef sector organisations have told GlobalMeatNews that they are optimistic about a national programme connecting all key players in Canada’s beef sector for the first time, with the goal of a 15% increase in production efficiency by 2020.
A US Roundtable for Sustainable Beef (USRSB) has been launched this week, by a group of industry stakeholders in the beef value chain, including Cargill, JBS USA and Tyson Foods.
Insights from the 13th Global Food Technology & Innovation Summit
Food and beverage manufacturers must focus research and development activities on creating more nutritious and sustainable food solutions, says Nestlé’s head of global R&D.
The Food and Drug Administration has reiterated its confidence in the safety of the US milk supply, after veterinary drug residues were found in just 0.78% of tested samples.
A newly-implemented free trade agreement between the GCC and Singapore will boost their US$291m food trade, according to Singapore’s international trade body.
A food and concept designer who designed a snack concept as a ‘fully edible ecosystem’ using 3D printing says she wants to show that lab-produced food can be natural, healthy and sustainable.
UK-based starch specialist Ulrick & Short has introduced a wheat-based starch intended to improve the texture of pizza sauce.
There is scope for better collaboration, data sharing and harmonisation between all those with an interest in food authenticity, according to a report.