Craveability is a major purchase driver for restaurants, with 83% of consumers saying that cravings are a main reason they purchase food away from home.
July 10, 2013
Some 95% of consumers who rate a restaurant chain's craveable items as very good agree that they will return to the restaurant in the near future.
Randal Kreienbrink, director of marketing at BI Nutraceuticals, received the Certified Food Scientist (CFS) title from the Institute of Food Technologists.
July 10, 2013
Kreienbrink, who has more than 25 years of experience in the food sciences industry, is BI’s second employee to receive this designation.
Higher blood levels of long-chain omega-3s, and DHA in particular, were associated with better reading and working memory performance, according to a new observational study conducted at the University of Oxford.
July 10, 2013
Lead researchers indicated that an increased dietary intake of omega-3s may be beneficial for healthy children aged 7-9 years who are underperforming in school.
Teaching kids about food and its nutrients encourages children to understand why eating a variety of foods is ideal and also drives them to eat more vegetables by choice.
July 3, 2013
Psychological scientists Sarah Gripshover and Ellen Markman of Stanford University hypothesized that preschoolers would be capable of understanding a more conceptual approach to nutrition, despite their young age.