This title will result in deja vu for some. The headline “To E or not to E” has been used on several recent articles reporting on a study of the benefits of vitamin E supplementation.
In a category awash with news both positive and negative, sales of fish and seafood items have managed to grow. Relatively inexpensive, the products further benefit from a more-healthful perception among consumers. However, in the age of mandatory convenience, can seafood products provide a time-saving solution?
A new database of 550 restaurants allows Mintel's Menu Insights to explore and pinpoint menu trends. While new trends constantly occur, only a few will stick.
More than 1,000 chefs, food scientists, food product developers, R&D specialists and students are expected at the Research Chefs Association's (RCA) Annual Conference & Tradeshow in Montreal on March 17-20, 2005.
According to The New York Times, a remarkable percentage of Americans are interested in the labels on the foods they buy. The daily's telephone survey of 554 adults nationwide found that 85% “read the label closely some or all of the time.” No, that is not a typo: 85%.
Food traceability is in the news: recent news stories have focused on tracking cattle from birth to finished product to control the risk of Mad Cow, on tracking food shipments to reduce the risk of tampering, and on traceability systems to detail country of origin, animal welfare and genetic composition.
The biggest trend of recent years naturally took its toll on the food industry's top 100 manufacturers. While the low-carb trend had a significant impact on companies primarily operating in the U.S., the story has been quite different elsewhere.
Cheese and dairy ingredients increasingly are customized for use in prepared foods. Suggestions are provided as to where food formulators can go for assistance.
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