Prepared Foods’ “Food for Thought” feature interview series involves food company R&D professionals, nutritionists, research chefs and other industry executives.
In this third edition, PF Chief Editor Bob Garrison talks with Bob Eckert, the chairman at Mattel Inc.
A new University of Illinois study is suggesting California's policies that ban junk food in school cafeterias are influencing teenagers' eating habits.
More Americans want additional information on nutrition labels than two years ago while confidence in the safety of U.S. food is unchanged, according to a survey by an industry-backed research group.
In this second edition, “Food for Thought” talks with Dr. Jennifer Garrett, global nutrition director for McCain Foods Limited, a global frozen food leader that employs more than 20,000 people at 57 production facilities on six continents.
Interest in where food comes from, as well as changes in restaurant spending will both be driving the foodservice rollercoaster in 2012, according to Mintel's latest report.
Lycored Ltd.’s unique tomato lycopene formulation is tailored specifically for use as natural colorant in surimi applications, enabling food manufacturers to use a natural, vegetarian colorant. Surimi is a highly popular food product in Asia and the U.S. and is available in many shapes, forms and textures—which are often identical to the meat of lobster, crab or other shellfish.
Solae, maker of soy-based ingredients, is leading a 4-year, €$11 million research project—MagPro2Life—funded by the 7th Framework Programme of the EU Commission.
DuPont will spend $10 billion and release thousands of new products over the next nine years aimed at improving food production and nutrion, company officials said.
