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From the grocery aisle to the TV dial, wildly innaccurate and false health and safety claims about foods and their ingredients serve to scare consumers away from many products and ingredients. Researchers at Cornell University have investigated this phenomenon more closely.
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Crumbs Bake Shop, America's largest specialty cupcake chain, told employees on Monday that the New York–based company would be shutting down all of its stores at the end of the business day.
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The newest thinking on sustainable, healthy, delicious farming comprises two key movements: one focused on the importance of land and the soil and another completely eschewing soil for hydroponics in urban buildings, reports The Hartman Group.
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Research conducted by Stanford and Boston University business academics has explored the question of how the feeling of satiety affects how soon people might eat the same food again; and the upshot is that humans take more pleasure in moderation than over-indulgence.
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When it comes to resolving a big global food problem, a new breed of farmers and their financial backers are thinking small. Work on the world's largest fly farm in Stellenbosch, Western Cape, has begun after the European firm behind the project won much-needed funding...
Stellenbosch University animal nutrition expert, Dr Elsje Pieterse, is the one of the brains behind AgriProtein, the start-up initiative to commercially produce protein products from fly maggots that's much in the news of late. Will her ingenuity help feed the world?
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Nestlé has created a blueprint for a new type of factory that can be built in half the time of a more traditional one for about 50%-60% of the cost, and which will be used in its African and Asian expansion.
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EFSA has confirmed previous evaluations that, based on animal studies, acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups. Acrylamide in food is produced by the Maillard reaction, the same chemical reaction that browns food and makes it...
Archer Daniels Midland Company announced that it is acquiring WILD Flavors, giving ADM the ability to offer food and beverage companies a comprehensive suite of systems to enhance and improve their products.
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Despite the apparently inexorable rise of convenience foods and the "cash-rich, time-poor" consumer, some parts of the world have maintained a high level of interest in home baking from scratch. Other countries, such as the US and the UK, had definitely moved away from home...
Butter continues its big comeback in the US, but it's still got some road to travel from consumption levels of the 1920s.
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Using rolling green hills and picturesque cows in marketing does little to tell consumers about the journey from farm to fork.
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As if almonds needed any more good news...
Here's why snack packaging is going matte: better brand exposure in retailers, a sense of natural and improved texture are just a handful of the reasons.
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A gem of a local brand, Wedgewood Nougat has extended its range of biscuits with two new additions to complement its orginal Angels.
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Who would have guessed that among all the new products to hit the cheese aisle in America, the most successful would be sliced just a bit thinner than the rest?
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Probiotics are having a moment. They're everywhere. Walk in your local mega-mart, and it's hard to miss the products offering you an extra dose of beneficial microbes. Though the good gut bugs are likely beneficial for some, companies are using the label to rip off...
You could call it the amazing disappearing chocolate bar! With premium ingredient costs on a big upward curve, Mondelez SA has quietly shrunk the size of SA's best-loved chocolate bar, again.
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Global kiwifruit exporter, Zespri International, has launched Zespri SunGold, a golden variety kiwifruit, in major South African supermarkets just in time to boost consumers' immunity during the cold winter months. It is larger, sweeter and smoother-textured than its well-known green cousin.
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Three exhibitors at IFT 2014 Congress and Food Expo in New Orleans this week — Arla Foods Ingredients, PerkinElmer and Solazyme — captured the prestigious 2014 IFT Food Expo Innovation Award. Here's why...