A study published by the Institute of Food Technologists evaluated the pizza baking performance of different cheeses in conjunction with a new quantifiable evaluation technique to see how their composition and functional differences affected browning and blistering.
The USDA's Food Safety and Inspection Service says a Southern California food firm has recalled nearly 93,000 pounds of fully cooked chicken Caesar salad kits sold at Sam's Club stores over concerns of possible listeria contamination.
Ben & Jerry’s takes the responsibility of providing conscientiously crafted ice cream very seriously. In 2013, the company announced intentions to elminate GMOs from its products. The switch is ongoing with several notable ingredient adjustments already in place.
Is experience everything when choosing corporate leaders? As the trend of startup tech companies being run by more and more Millennials takes hold, that average age is dropping. But should age really matter in company leadership?
Freshness Plus is an active barrier film that protects packaged baked goods from oxygen exposure while preserving flavor, aroma and appearance.
Water-jet cutting technology is very flexible and can be easily upgraded or expanded without a redesign of the entire line.
A report by Packaged Facts shows that there are wide differences in the food preferences of various national groups of Hispanic food shoppers. Most, however, reflect local U.S. eating habits.
From the LA Cycle Taco Tour to the Yummy Walks Seafood and Chowda Tour in Boston, foodies of varying preferences can enjoy a new way to explore the city. Take one of these tours selected by the travel experts at The GO Group and eat your way through town.
Researchers at the University of Chicago say that the overuse of anti-bacterial soaps and medications might be linked to food allergies caused by destroying good bacteria.
Never heard of The Coca-Cola Collectors Club? Founded in 1974, the nonprofit organization is devoted to members around the world who collect Coca-Cola memorabilia.
The Institute of Food Technologists FutureFood 2050 initiative talks with an oceanographer, a chef, a biochemist, an advocate and an entrepreneur about new and innovative ways to address the global challenge of feeding the world healthfully with limited resources.
With tailgating season not far ahead, many people are firing up the grill to make some barbecued food. With only one goal in mind, most consumers aren't thinking about the science behind the barbecue. An IFT spokesperson provides some insight.
Visitors often flock to Anchor Bar in Buffalo, New York for some homemade chicken wings. But, these aren't just any wings. This is the home of the original Buffalo chicken wings. The dish was developed in 1964, and 50 years later the Main Street eatery remains a must-see.
Kentucky Peerless Distillery has been standing for 102 years and expects to last another hundred. Corky Taylor says it is the first business he is looking decades into the future about, instead of what it is going to happen tomorrow.
New York has seen an overall uptick in the number of alcohol producers in the state, as more and more consumers turn to locally produced beer, wine and spirits. In 2011, the state was home to five hard cider-makers. Now, it boats 29.
Customers are voicing their discontent with the 60-year-old hamburger chain because of its plans to relocate its headquarters from Miami to Canada in a deal that could lower its taxes. Burger King's Facebook page was littered with negative comments about the potential deal.
U.S. Magistrate Judge Barry Kurren ruled Monday in favor of four seed companies seeking to stop Kauai's new law from going into effect. The companies argued the local ordinance is invalid and unfairly targets their industry.
The Vault coffee shop in North Dakota operates a little differently than most businesses. The small-town shop utilizes the honor system. This unusual setup has given customers a sense of ownership and has brought in 15 percent more money than the asking price.
Averaging an annual output of 7,500 tons, Thailand leads the world in producing insects. Although a decade ago insect eating was largely a gimmick, experts say a recent increase in interest in the West is being driven by health and environmental concerns.
Now products in bottles, cans and jars are able to be wrapped directly from a filler while standing upright. The system is designed for applications requiring a capacity of up to 70 packs per minute.