Scott Moloney spent years in the financial services sector working as a private banker, but he made the biggest gamble of his career when he walked away from his banking job for a new career in ice cream. Molony's Treat Dreams has developed nearly 500 flavors from standard vanilla to wilder ones such as lobster bisque.
According to a new study, 20 percent of Americans don't like the taste of water. Many are turning to flavored water to quench their thirst. CBS This Morning talks to two experts about the nutritional value of flavored water and how the products are being marketed.
Nominated for the Netherlands' Food Valley Award in 2012, Hoogesteger juice company is employing innovative pulsified electric field technology to extend the shelf life of its fresh juice products without the need for heat pasteurization. Be on the lookout for our story on Hoogesteger in the June issue of Food Manufacturing.
Systems and Materials Research Corporation (SMRC) in Austin, Tex., is working with a $125,000 grant from NASA to build a 3D food printing prototype. This video demonstrates the company's first trial, printing chocolate on a flat cookie.
As stabilization begins to take hold in the Kurdish region of Iraq, local fast food chains including Burger Queen and Costa-Rica Coffee are seeing big success. Though major U.S. food companies are slow to invest in the region, locals see change on the horizon.
Craft and micro-distilleries continue to gain in popularity and market share with sales doubling over a two-year period and 30 percent in the last decade. The craft whiskey, bourbon and rye industries seem to be following the trail blazed by craft brewers in the 1990s.
Food safety at the plant and consumer levels are much-discussed factors in securing the food supply and ensuring public health. But what about safety in the middle of the supplychain — at the grocery store? Dateline's Supermarket Sweep investigates the food safety standards at food retailers.
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Faculty from the Ohio State University (OSU) Extension introduce the Food Safety program at OSU Extension and explain how it can help train students to become food safety professionals who secure the safety and quality of the U.S. food supply.
On celebrity chef Anthony Bourdain's new television show "Parts Unknown," a chef in Myanmar introduces Bourdain to a new way to consume tea — by eating it. The tea salad is served at a Morning Star tea house and consists of fermented tea leaves.
A Utah man recently found a burger he had misplaced... 14 years ago. The burger looks great for its age, having been mummified since it's birthday in 1999. It hasn't molded or decayed at all in the decade and a half since it was first served.
Dave Armstrong, President and CEO of GreenStone FCS, a credit services and financing company, discusses the food processing landscape and outlook for Michigan, the nation's 19th largest food processing economy and an employer of an estimated 130,000 workers.
Jim Cramer joins panelists from The Street and Mad Money to discuss new technology at work in the food industry, including an app that facilitates direct-to-consumer sales between farmers and those looking to cut out food supply chain middlemen.
Belcampo is a new food start-up that has a laser focus on burgers. The food company is so serious about its beef that it has chosen a unique supply chain strategy — total domination. The company owns its entire supply chain, from farm to butcher to table.
In this TED talk, world-renowned chef Caroline Duetsch Kubik discusses the potentially revolutionary role of snacking in the improvement of the American diet. Kubik now works as a food industry marketing and communication specialist, and she believes that snacking could be the solution for a new, nutritionally balanced food culture.
As consumers clamor for healthier options on the grocery store shelves, they're also looking for healthy options in convenience restaurants. A new Canadian start-up, Freshii, is attempting to give diners what they want by opening a chain of healthy fast food restaurants.
In this digital exclusive from TLC, the cable channel takes a look at the history of the frozen foods processing industry and the pioneers who made the convenience of frozen foods a reality and revolutionized the way Americans eat.
The founder of the company that brews Sam Adams beer discusses his company's new venture, Brewing the American Dream, which aims to provide loans to small businesses, an especially important service at a time when traditional bank lending to small businesses has all but dried up.
Bloomberg's Senior Markets Correspondent Julie Hyman talks about betting on frozen foods. She highlights the strong performance of what she calls staples food companies and suggests that frozen foods companies will likely continue to be profitable in the coming months.
A visit to the Mast Brothers Chocolate factory reveals that top shelf ingredients like organic cacao beans from Madagascar processed in specialized equipment like stone grinders can produce a gourmet chocolate bar that will delight the taste buds and lighten the wallet.