Science should look beyond LDL cholesterol and saturated fat, which have dominated cardiovascular research until now, towards other contributing factors and a food-group approach to guidelines, according to one researcher.

Published: 26-Sep-2014

It's "business as usual" at Minnesota-based cheese and whey ingredients manufacturer Davisco Foods following its recent takeover by Canadian dairy cooperative Agropur.

Published: 11-Sep-2014

Popcorn has exploded and thins have sliced into action in snacking – both riding on the wave of being indulgent with a healthy slant, according to Euromonitor International.

Published: 22-May-2014

At the 2014 Research Chefs Association Conference & Culinology Expo, FoodNavigator-USA caught up with chef Michael Holleman, director of culinary development at artisan grain and legume supplier InHarvest, for a podcast Q&A on trends in pulses, lentils and legumes for our March special edition. As is so often the case, the trend toward increased use of beans and legumes began in restaurants, Holleman said.

Published: 25-Mar-2014

Genetically modified organisms are safe and there is a need and place for them in the market, but manufacturers are removing them for fear of class actions, says the CEO of the Snack Food Association.

Published: 13-Mar-2014

Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So why haven’t we seen a flurry of oat-based gluten-free options in the global bakery sector? Are they a missed golden opportunity for gluten-free bakery?

Published: 26-Feb-2014

Food manufacturers, retailers and other food industry players are failing to connect with consumers who are tuning out of mainstream messaging and infesting their own comms channels, says angel investor, business mentor and philanthropist, Mike Greene.

Published: 20-Feb-2014

Veteran probiotic researcher professor Gregor Reid is not a happy man. It’s time the probiotic community fought back against those forces that have for too long denied a perfectly valid body of nutrition science in the form of commercial claims. It’s time to get personal…

Published: 23-Jan-2014

General Mills’ move to go GMO-free on its flagship Cheerios brand has caused quite a stir. But what motivated this reformulation? And how will it play out?

Published: 10-Jan-2014

Irish biotech start-up AnaBio Technologies is in advanced negotiations with major infant formula makers interested in its encapsulation technologies that can blend probiotics and minerals into heat treated products at cost-effective prices.

Published: 20-Nov-2013

The typically “conservative” North American dairy industry is becoming increasingly "open to innovation", natural ingredients supplier, Chr Hansen, has claimed following the launch of its cheese color, WhiteWhey.

Published: 12-Nov-2013

Food manufacturing giant Unilever will work with international non-profit Solidaridad to drive the sustainable development of the sugar cane industry in Central America.

Published: 15-Oct-2013

Moshy Cohen from RCCI promises that the firm’s mid-calorie Neo cola with stevia - which took three years to develop - is the ‘best solution’ for regular cola drinkers.

Published: 07-Oct-2013

The food industry came under attack last week at the International Congress of Nutrition (#ICN20) for not doing enough to improve the healthiness of its portfolios…unfairly, says Unilever.

Published: 24-Sep-2013

Claims like low sodium, low fat and low calorie on snacks are decreasing which seems counterintuitive given action is being taken by manufacturers, said the director of innovation and insights at Mintel.

Published: 14-Jun-2013

The world's largest hops company, Barth-Haas group, tells BeverageDaily.com why so-called 'flavor' hops are ushering in a revolution in beer flavors, starting with the craft beer phenomenon in the US but now spreading across Europe and the rest of the world.

Published: 10-Jun-2013

Snack firms must battle with frugal consumers, expanded competition and the challenge to remain innovative, exciting and healthy, a leading sector analyst says.

Published: 29-Mar-2013

The fight for public health should not be against obesity, but rather the dangerous metabolic conditions that both obese and non-obese people suffer from. And the prime target for those diseases is sugar, says Professor Robert Lustig.

Published: 13-Mar-2013

Natural colours have overtaken their synthetic counterparts for the first time ever, and the trend towards clean label products is one of the key drivers according to new data from Mintel and Leatherhead Food Research.

Published: 05-Mar-2013

Dried distillers grain, produced during ethanol processing has until now only found use in animal feed. But that could soon change after US researchers developed a way to turn this by-product in to a value-added food grade ingredient.

Published: 26-Nov-2012

Rudi Favila, president of mezcal wholesaler and importer Premium Mezcales, tells Ben Bouckley that Oaxacan spirit mezcal can ditch its old man image to stoke spirits across the US and beyond…

Published: 24-Oct-2012

Martin Concannon, founder and MD of Kentucky-based consultancy, Lafayette Associates, tells BeverageDaily.com how the media firestorm that followed High Fructose Corn Syrup (HFCS) in recent years was in part whipped-up by social media following a 2004 commentary published in the AJCN.

Published: 22-Oct-2012

Speaking from the show floor of InterBev in Las Vegas, Richard Hall, founder and chair of Zenith International reveals 20 words to sum up themes and trends for the next 20 years, then sums up six decades in six words.

Published: 18-Oct-2012

Cott Beverages VP of marketing, Jon Biller, tells BeverageDaily.com that his firm often 'fast follows' where big brands lead, but that retailers are now demanding innovation, as evidenced by a recent first to market launch.

Published: 17-Oct-2012

Ingredient distributor Univar is looking to connect with the new generation of R&D professionals in new ways - and is inspiring novel formats for traditional favorites in the process.

Published: 05-Jul-2012