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Heinz, French's Each Target the Other's Condiment Dominance

April 17, 2015 | by Andy Szal, Digital Reporter | Comments

Although ketchup and mustard often accompany one another on hot dogs, Americans for decades have largely bought different brands of each condiment. Ketchup-maker Heinz and mustard-maker French's, however, recently set their sights on the other's flagship product.

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Today in Food Manufacturing

Daily news and top headlines for food manufacturing professionals

Environmentalists Contest Broadened Use of New Herbicide

April 21, 2015 11:05 am | by HEATHER HOLLINGSWORTH, Associated Press

Environmentalists are contesting the federal government's decision to allow more widespread use of a new version of a popular weed killer to be used on genetically modified corn and soybeans.

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Taco Bell Returns to Japan After 20 Year Absence

April 21, 2015 10:40 am | by Tomoyuki Tachikawa

Taco Bell Corp., a major U.S. fast food chain, opened a restaurant in Tokyo's Shibuya Ward on Tuesday, returning to the Japanese market ahead of the 2020 Tokyo Olympics after an absence of about two decades.

NY Cheese Packing Plant to Close, Putting 53 Workers Out of a Job

April 21, 2015 10:00 am | by The Associated Press

The Heluva Good cheese packaging plant and country store in Wayne County are shutting down, 90 years after the company's founding.

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Blue Bell Recalls All Ice Cream Products Over Listeria Concerns

April 21, 2015 9:35 am | by The Associated Press

Texas-based Blue Bell Creameries issued a voluntary recall Monday night for all of its products on the market after two samples of chocolate chip cookie dough ice cream tested positive for listeria, a potentially deadly bacteria.

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Why McDonald's is Still a Powerhouse, Despite Recent Troubles

April 21, 2015 8:55 am | by CANDICE CHOI, AP Food Industry Writer

McDonald's sales have been sputtering for more than two years and the company seems trapped in a cycle of bad headlines that likely won't end soon. But don't write the obituary just yet. McDonald's has many strengths that the rivals biting at its heels can only envy.

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Some Farmers Look to Capitalize on Non-GMO Market

April 21, 2015 8:00 am | by Andy Szal, Digital Reporter

Amid record harvests of corn and soybeans last year, some farmers are turning to an unlikely source to increase their bottom lines: non-GMO seeds.

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Rain-Resistant Coating May Get More Cherries to Your Table

April 20, 2015 2:40 pm | by Oregon State Univ.

A tissue-thin, food-grade film developed at Oregon State Univ. acts like a raincoat for sweet cherries, cutting rain-related cracking of the fruit in half and potentially saving a whole season’s crop.

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UK Fish Sticks Maker Taken Over For $2.8B

April 20, 2015 1:50 pm | by The Associated Press

Nomad Holdings Ltd. has agreed to buy Iglo Foods Holding Ltd., the frozen food company that introduced fish sticks to Britain in the 1950s, for 2.6 billion euros ($2.8 billion).

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Authorities Close to Revealing Details of Bourbon Theft

April 20, 2015 12:40 pm | by BRUCE SCHREINER, Associated Press

The mystery of who's been spiriting away barrels of Kentucky bourbon might soon have a resolution, as authorities seem close to revealing details about a possible theft ring.

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No. 1 Egg-Producing State Aims to Keep Bird Flu Out

April 20, 2015 12:00 pm | by DAVID PITT, Associated Press

The discovery of bird flu on an Iowa turkey farm has raised serious concerns that the poultry-killing virus could find its way into chicken barns in the nation's top egg-producing state and rapidly decimate flocks that provide the U.S. with its breakfast staple.

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More Schools Are Offering Breakfast in the Classroom

April 20, 2015 11:25 am | by CHRISTINE ARMARIO, Associated Press

In an effort to increase the number of children eating breakfast, more schools are serving it in the classroom. A national survey by the Food Research and Action Center found that 50 of 62 districts polled offered breakfast in class or had outside carts with food items that children could bring into the classroom.

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Blue Bell Working to Get Past Listeria Contamination Scare

April 20, 2015 9:40 am | by The Associated Press

Blue Bell Creameries will survive the crisis caused by a recent recall of products prompted by a finding of bacterial contamination in some of its products, but it will take a lot of work and a lot of money, experts said.

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Kraft Mac and Cheese to Get a Healthy Makeover

April 20, 2015 9:15 am | by Kraft Foods Group

Kraft Macaroni & Cheese announced today that starting in January 2016, Original Kraft Macaroni & Cheese in the U.S. will no longer be made with artificial preservatives or synthetic colors.

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Canadian Shrimp Imports Increase as Maine Fishery Remains Closed

April 20, 2015 8:55 am | by PATRICK WHITTLE, Associated Press

Canadian imports of the sweet, quarter-sized crustaceans are turning up more in American restaurants and seafood markets since a ban on fishing for Maine shrimp dried up local sources. The value of Canada's shrimp imports to the U.S. grew nearly 20 percent from 2013 to 2014.

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Maui Farmers, Fishermen Sue Over Stream Diversions

April 20, 2015 8:20 am | by MELISSA TANJI, The Maui News

A&B, through its subsidiaries, East Maui Irrigation Co. and Hawaiian Commercial & Sugar Co., diverts around 164 million gallons per day from the East Maui streams for its 36,000 acres of sugar cane fields and provides water for Upcountry residents.

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Food Manufacturing: The Week in Review

April 17, 2015 1:00 pm | by Jesse Osborne, Editor, Food Manufacturing

Do you want to stay on top of what's in the news and find out what's trending? Here's a recap of Food Manufacturing's most-viewed stories of the week

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Slow Start to Elver Season Means High Price For Baby Eels

April 17, 2015 12:10 pm | by PATRICK WHITTLE, Associated Press

Elvers, also called glass eels, are sold overseas as seed stock for Asian aquaculture companies that raise them to maturity and sell them as food. Maine fishermen are by far the largest supplier of elvers in the U.S. Some end up back in America in restaurants as sushi.

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From Beef Tongue to Beef on Weck, Menus Tell Culinary Story

April 17, 2015 12:03 pm | by CAROLYN THOMPSON, Associated Press

An array of restaurant menus amassed by the Buffalo History Museum offers a taste of the city's culinary story — from yesterday's mock turtle soup and creme de menthe cocktails to today's mesclun greens and fried calamari.

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All About GMOs: Science, Technology Can Benefit the Consumer

April 17, 2015 10:30 am | by USA.gov / GobiernoUSA.gov

According to the FDA, foods that have been genetically modified, like fruits, vegetables, oils, cereals, etc., were introduced to the market in the 1990s. Since then, they've been sold in stores and supermarket. What do they mean for you as a consumer?

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Study: 'All-Natural' Preservative Includes Synthetic Ingredients

April 17, 2015 10:05 am | by Andy Szal, Digital Reporter

Researchers from the University of Alberta and Saginaw Valley State University tested a preservative based on kimchi, a traditional Korean combination of fermented cabbage and radish.

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