Consumers can safely enjoy a range of sweeteners, both full-calorie and low-calorie ones, as part of a healthy diet guided by current nutrition recommendations.
A report finds U.S. restaurant guests want the choice of eating healthier when dining out, but those good intentions do not always translate into action.
Strapped consumers in economically racked Southern Europe are changing their shopping habits, prompting global food companies to use some of the sales tactics they developed for emerging markets.
The Food Processing Suppliers Association (FPSA) and the International Dairy Foods Association (IDFA) signed an agreement to co-locate Process Expo and the International Dairy Show in Chicago, beginning in 2013.
Olive pomace, the olive oil byproduct, has recently been used to synthesize powerful antioxidant molecules with a potential application in the treatment of Parkinson’s disease.
SunOpta Inc. signed a definitive agreement to sell its Canadian natural health products distribution business to an affiliate of Banyan Capital Partners.
Supermarket tomatoes that taste like heirloom tomatoes are closer to reaching grocery aisles as a result of a discovery from the University of Florida.
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