The U.S. market for pet treats has a lot to bark about. Market research publisher Packaged Facts estimates that total U.S. retail sales of pet treats exceeded $5 billion in 2014.
Subway's chief marketing officer Tony Pace is leaving the company to start a marketing consultancy. The news comes nearly two weeks after the home of the chain's long-time pitchman Jared Fogle was raided by federal and state authorities.
Since announcing in April that it was recalling all of its ice cream products after some were found to be contaminated with listeria, Blue Bell Creameries has regularly found itself in the news. But the Texas company received some good news last week when was announced that Texas billionaire Sid Bass agreed to become a partner in the company.
Intense drought conditions have shrunk the kernels and disrupted the proteins of winter wheat crops in Montana, Washington, Oregon and Idaho, the region that produces a fifth of the U.S. harvest. The National Agricultural Statistics Service classified a large percentage of the region's winter wheat as below-average quality this month.
The Food Processing Suppliers Association recently announced the details of two important topics for the educational program at PROCESS EXPO 2015.
Three rival food companies are collaborating on a social media campaign in an effort to bolster sales of their respective s'mores ingredients.
U.S. Agriculture Secretary Tom Vilsack says he's not ready to declare the Midwest bird flu outbreak over.
The grocery chain has faced tougher competition from companies like Wal-Mart Stores Inc. and Target Corp. expanding their grocery options.
JBT Corporation, a global technology solutions provider to the food processing and air transportation industries, recently announced the signing of a definitive agreement to acquire the shares of Stork Food & Dairy Systems B.V., a leading filling and sterilization solutions provider.
Leading manufacturers are prioritizing broader examinations of their products amid rapidly shifting economic conditions, according to a new survey from IDC Manufacturing Insights.
The most successful food producers and manufacturers in the next decade will be the ones who harness the rapid advancements in science and technology to meet the demands of the first fully digital generation as they become adults.
Children consume more low-nutrition, high-calorie food such as cookies and candy after observing seemingly overweight cartoon characters, according to a first-of-its-kind study led by the University of Colorado Boulder.
New research, published this month in Food Science & Nutrition, provides the most recent estimates of sodium intake among the U.S. population and assesses the potential impact of a sodium reduction technology on sodium intake via a modeling analysis.
The success of probiotics for boosting human health may depend partly upon the food, beverage, or other material carrying the probiotics, according to research published on in Applied and Environmental Microbiology.
Blue Bell's chief executive told shareholders last week that Texas billionaire Sid Bass will lend the company up to $125 million, and that the investment is essential for the popular ice-cream maker to remain in business, according to a published report.
There's more green at Fenway Park than the infield or the monster wall. The Boston Red Sox are growing vegetables and herbs in a rooftop garden. The produce is used in food and cocktails sold at the concessions, at nearby restaurants and in the team's flagship restaurant that prepares meals for about 40,000 people during home games.
The Food Processing Suppliers Association recently announced the addition of three sessions to the educational program at PROCESS EXPO 2015. These session are being organized by the American Frozen Food Institute and admission will be free of charge for all registered attendees of PROCESS EXPO.
A recent analysis by the Centers for Disease Control and Prevention attributed nearly two-thirds of E. coli outbreaks to food sources.
For decades, researchers have worked to improve cacao fermentation by controlling the microbes involved. Now, a team of Belgian researchers has discovered that the same species of yeast used in production of beer, bread, and wine works particularly well in chocolate fermentation.
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