The debate over GMOs is a hot issue. Each side has its own opinion, so what can be done to hear only the facts? How about a science court where both sides conduct an assessment through facts only? The public would benefit if they knew that their decisions would be based solely on fact.
Consumers are falling in love with specialty spreads. Everything from nut butters to hummus to chocolate, the trend is taking over. Move over PB&J's, with so many options tempting Americans today, spreads have become an easy way to add protein to the diet.
Stephen Colbert of "The Colbert Report" sinks his teeth into the debate of which is better: the BLT sandwich or the classic club sandwich? Hilarity ensues when he compares the lettuce in a BLT to the Holy Ghost because "no one knows why it's there."
When given the option between a cookie and a piece of produce, which one do you reach for? In five years, you could be spending more time and money in the produce aisle. Author Michael Moss says produce marketers are going to figure out how to really drive sales upwards.
Instead of the typical American dinner where the protein takes center stage, chef Dan Barber asks consumers to make vegetables the main act. Barber says health is about what the landscape wants to provide and how our diets can be fashioned to support that.
Recent data shows that consumers are willing to put their money where their mouth is when it comes to giving back. In a poll of 1,000 Americans, nearly one-third of them said they planned to increase the amounts of goods they buy from socially responsible food companies.
Vladimir Putin retaliates against economic sanctions by imposing a strict ban on food imports from the West.
Wine makers take note! Researchers found that location is an important factor for growing wine grapes. From where the grapes are grown to where bottles are stored, the taste of wine can vary greatly, even in the same types of wine, due to location.
Sam Van Aken, a professor from Syracuse University, has created a tree that holds 40 different kinds of fruit. He set out to find a permanent home for varieties of stone fruit that trace back thousands of years. Introducing: the "Tree of 40 Fruits."
Consumers want more protein even though they may be unsure how to get it. A recent report says that 62 percent of U.S. adults make a point of consuming plenty of protein. How and where will companies be tapping into this increasing demand?
The coconut water business is expected to reach $1 billion next year. More than 200 brands are now in competition for this growing beverage trend, but why is the drink so popular? New York Times reporter Michael Moss says the drink isn't all it's cracked up to be.
Millennials are often viewed as the generation of "foodies." They love fresh ideas, new tastes and socially responsible products. Food has become a method of self-expression. As a result, the food industry is adapting to keep up with this fast-paced generation.
Many of America's best beers are now being produced by small, local brewers you've probably never heard of. But most people, beer-enthusiasts especially, do know about Sierra Nevada. The brewery is the largest privately-owned craft brewery in the country.
Trends in food products seem to come and go. Americans aren't buying the common consumer products like they used to and health and convenience seem to be the two biggest factors in the driving change. From gum to white bread, what are customers buying less of?
Satirical newscaster Stephen Colbert provides humorous commentary on the invention of a digital cup, Vessyl, that tracks and identifies all beverages. This cup can not only tell you what's inside, but it can also stand upright on a table. Can your cup do that?
Called SCiO, the tiny spectrometer allows consumers to scan their food to better understand the physical make-up of the product. For example, SCiO can get nutritional facts, see how ripe the fruit is through a peel and even help farmers figure out the ideal time to harvest.
The 'World's Largest Catsup Bottle' roadside attraction and adjacent warehouse in Illinois is up for sale. The iconic bottle was owned by Brooks Rich and Tangy Catsup, who once produced its ketchup in the building beneath the water tower.
What's better than ice cream on a hot summer day? Ice cream made on the spot and with no preservatives! Robyn Sue Fisher, inventor of a custom-built liquid nitrogen ice cream machine, talks about her creation and explains how the system makes the frozen treat.
A growing trend is taking hold in the alcohol industry — excessively sweet drinks. Millennials, in particular, are fans of the sweet, fruity drink. Thus, brands are bringing forth many new options to the marketplace to satisfy the growing consumer demand.
Coconut water is everywhere. As a $400 million global food craze, it began nearly a decade ago making claims as a superfood able to fight illness. Now, this clear liquid drink is being sold as a somewhat more healthful type of water, with a growing host of added flavors.