A new report gives food and beverage manufacturers the latest information about consumer perceptions and the usage of high-fructose corn syrup.

Snacking between breakfast and lunch is probably not a good strategy for women trying to lose weight, according to a new study.

Imagine a category of snacks with the advantages of enhanced texture and low-fat content that can be applied to grain-based products, such as corn and rice. With a new, proprietary micro-pellet extrusion technology, all this and more is possible.

The days of sticky chewing gum may be numbered thanks to a revolutionary breakthrough by a team of Irish researchers.

New research suggests there could be a link between taste preferences and disposition.

Consuming junk food is about more than taste; ice cream choices appear to correlate with political preferences; and consumers give their opinions on the impact of the economy on their purchasing decisions.

Young men who hope one day to become fathers should cut back on the unhealthy snacks.

Sweet and savory flavoring systems, sweeteners and stabilizers are key components to creative new handheld snack foods.

Each year, Prepared Foods honors the food and beverage industry’s most ground-breaking innovations, as well as the teamwork behind those products. This year’s awards, sponsored by the American Egg Board, were presented at the Prepared Foods’ New Products Conference in September and recognized a range of products--from entrees to desserts.