The survey-based report out of Purdue University’s Center for Food Demand Analysis and Sustainability assesses food spending, consumer satisfaction and values, support of agricultural and food policies, and trust in information sources. Purdue experts conducted and evaluated the survey, which included 1,200 consumers across the US.

“Multisensory design is a unique and effective means to engage consumer interest and boost product satisfaction,” said Amy Marks-McGee, a World Taste & Smell Association Board member and Founder of Trendincite LLC. “This panel will provide insights and examples.”

Kemin Food Technologies – North America offers a complete suite of tortilla solutions, including dough conditioners and softeners; enzyme blends and batch packs; and mold inhibitors. 

Round two of judging for the sofi Product of the Year Award and New Product of the Year Awards will be conducted onsite at the 2023 Summer Fancy Food Show by retail and foodservice buyers. 

The start-up engagement program, which launched in 2021, was designed to help build a portfolio of disruptive brands and venture pipeline for the global snacking leader. 

More than 50 food entrepreneurs, including those making products on organic and small farms, applied to the competition from across the United States.

Building on her efforts in the White House with her Let's Move! initiative, Mrs. Obama is a Co-Founder and Strategic Partner with PLEZi Nutrition, working behind-the-scenes to guide the company's mission to be a driver of change and a model for how food and beverage brands can support the health of our next generation.

Amy's Kitchen, an organic and natural food company, announced a new generation of leadership, as well as the establishment of a new board of directors.

UPSIDE announced that it has developed a breakthrough chicken cell line for use in suspension cell culture that could substantially reduce the cost of production for these ground meat products.

Vegan meat substitute products are important foods on supermarket shelves and the demand is increasing: This is because the world’s population is growing steadily, and with it the challenge for the food industry to sustainably secure global nutrition.