Chris Gallant, co-founder of The Bronx Brewery, discusses the beer business with Bloomberg's Pimm Fox on "Taking Stock."
Gin has been Britain's drink of choice since the 1700s, but with a nickname like "mother's ruin," the spirit's reputation has taken some knocks. Thanks to some crafty distillers, a new gin craze is buzzing across the pond.
According to Grainger, some of the sweetest low hanging fruit for a cost conscious company is actually in your MRO inventory. A lack of understanding on how quickly, or slowly, this inventory turns can result in a significant number of operating dollars being tied up at any given time.
Every three minutes in the U.S., someone visits an emergency room with a potentially life-threatening allergic reaction to food. One experimental treatment called "oral immunotherapy" is confronting allergy dangers head-on, and it's part of a clinical trial at Stanford University.
Fish farms have a big problem: They’ve been making feed out of sardines and anchovies from the oceans, a source that could be depleted within a few decades. A California company called Two X Sea could have a solution.
Nestle CEO speaks about earnings and the company's decision to remove artificial additives from its products.
The stats on food waste in the U.S. are not pretty. About half of all food wasted is fresh produce. One San Francisco-based social enterprise is taking the problem head on with a simple mission to give surplus produce a second chance.
Thirty years ago today, Coca-Cola USA announced that it would start selling Cherry Coke in cans and bottles in test markets across the country. Company officials predict that consumers would buy 130 million cases a year.
Six Californians were asked to set down their granola bars, back away from the avocado, and taste some of the most notable foods from America's Dairyland. Wisconsin's cuisine packed a few surprises for these West-coasters.
Little Caesars is debuting a new pizza with 3-1/2 feet of bacon wrapped around the crust. This latest creative cuisine to satisfy bacon-lovers brings to mind some of the other more creative dishes featuring bacon.
In the last five to ten years, the use of online ordering has skyrocketed in the industrial MRO space. But tracking down a specific product isn't always easy. Speed, compliance and spend management are all significant factors in this process.
Researchers at Lawrence Livermore National Laboratory (LLNL) and a startup firm have developed a spray that can allow contaminated food to be traced back to its source within an hour.
Inventor David Edwards is trying to change the way we take in nutrition. His best known creation is wikicells, an edible skin meant to replace traditional food packaging. Edwards' biggest problem isn't creating these alternatives, but selling the public on them.
Food Manufacturing's sister publication, Industrial Maintenance & Plant Operations magazine, had the chance to speak with Nino Granatiero, Vice President, Safety and Marketing for Grainger, about some of the top safety issues Grainger sees with its manufacturing customers.
Whether it's on a sandwich or served with sides, brisket is a meat eater's bread and butter. Brisket used to be a cheaper alternative to top cuts like sirloin, but the tasty meat has seen a sudden spike in popularity and prices are now soaring.
The Hershey Co. currently dominates the licorice market with a more than two-thirds share, mainly from Twizzlers. But according to NBC News, Nestle wants to take a bite out of the $300 million licorice market with its new SweeTARTS Soft & Chewy Ropes.
Purdue Univ. professors designed a robotic platform allowing indoor plants to search for light to sustain nourishment. Soybots were created by McMullen and Fabian Winkler, an associate professor of electronic and time-based art.
The newest video in the Meat Mythcrusher series addresses one of the most commonly seen myths in the media: how much water it takes to produce a pound of beef.
After many incidents where kids accidentally ate edible marijuana products led to a string of emergency room visits, new laws were put in place to mitigate these risks. The laws affect how much THC — the active chemical in pot — are allowed in edible marjiuana products and how they're packaged so that it's not as easy to take too much.
"Why does Swiss cheese have holes" is probably the most-asked question on the Internet. As it turns out, the answer is actually pretty simple. SciShow breaks it down, hole by hole, for us. But the real question here is: "What is Swiss cheese called in Switzerland?"