A study by researchers at the Institute for Aging Research (IFAR) at Hebrew SeniorLife, an affiliate of Harvard Medical School (HMS), has found that dairy intake -- specifically milk and yogurt -- is associated with higher bone mineral density (BMD) in the hip, but not the spine.

Sargento Foods Inc. announced the hiring of Bob Strickland as national customer business manager for Costco, the promotion of Vince Juneau to customer research manager for the Walmart and Sam’s Club team and the hiring of Laura Meyer as customer research manager in the company’s Consumer Products Division.

Furmano’s offers an array of versatile cooked beans in shelf-stable, eco-friendly pouch packaging. Furmano’s pouches deliver every product at its peak color, flavor and texture.

A common food preservative appears to slow or even stop the growth of certain head and neck cancers.

Young men who eat more than three slices of cheese a day may be risking their chances of becoming fathers, a new Harvard study has claimed.

Did Mother Nature know what she was doing when she designed milk? Research reveals a rich source of biological nutrients that science is only beginning to understand.

Whether for pizza, pasta or snacks, cheese gives many convenience products that “special something extra.” But, traditional cheese is not always the best choice: Cheese preparations or recombined alternatives can offer key advantages in manufacture and processing.

Kraft brands String Cheese and Polly-O String Cheese have partnered with Crayola.

Food marketers understand the appeal of brands offering health and wellness benefits such as reduced calories or added nutrients. But, what if all those “good-for-you” extras could be delivered in products that taste absolutely decadent—boasting a rich and creamy mouthfeel, for example, or bursting with bright fruit flavors?

American food shoppers have grown increasingly confident in the ingredient labels on foods and beverages found on store shelves. A survey of 566 mothers across the country shows some 80% feel confident they know what is in the food they are putting on their dinner tables; for 70% of them, this is because of the detailed ingredient labeling on products.