You may have seen headlines lately about calorie miscounts on food product labels or inaccurate...
Celebrity chef Jamie Oliver wants to start a food revolution, recruiting music stars for a new...
Did you know that 60 percent of all sandwiches consumed are actually hamburgers? In celebration of Hamburger Day, check out this video by HooplaHa to learn 10 tasty facts about burgers.
Small start-ups and major food companies alike are scrambling to keep up with the growing consumer demand for foods that seem healthier and include more natural ingredients.
An influx of Greek yogurt into supermarket aisles from General Mills and Dannon has sent execs at category king Chobani off to find new ways for people to consume its brand. Their solution may be a retail operation of their own.
Enjoy a glass of orange juice in the morning? Here's how that citrus makes its way into your cup.
A new law that took effect this year requires farmers to house hens in cages with enough space to stretch their wings. The new standard is backed by animal rights advocates, but there had been worries about higher egg prices.
The brewing debate over the health benefits of coffee goes back centuries, but it could finally be reaching a turning point. A clear picture is emerging that java could keep a range of illnesses at bay, but only if you drink the right amount.
Chocolate may not technically be considered a natural resource, but for millions of people it’s a treasure, and one that is to be protected at all costs. Charlie D’Agata reports from a research center in London that may be responsible for ensuring the world’s chocolate fix.
According to a new report from Nielsen, U.S. consumers are warming up to digital grocery shopping and taking a more blended approach to offline and online channels. Between Millennials, in-store tech advances and emerging delivery options, like Instacart and Amazon for example, consumer comfort level is growing.
Starbucks says it will start selling a ‘Mini Frappuccino’ starting Monday through July 6. But Starbucks isn't the only chain trying to tempt people with more modest serving sizes.
Buffett joked that nobody smiles at the organic grocer. Investors aren't either. Shares of Whole Foods plunged due to weak sales growth. Will new stores with cheaper products be the answer to its problems?
Traditional food purveyors Hershey and the Culinary Institute of America take a step into the future, experimenting with 3-D food printing. From Hershey Park to Hyde Park, Bloomberg's Ramy Inocencio goes into special labs and kitchens to see the 3-D printed food we may be eating in the near future.
PepsiCo would be better off selling its Quaker Foods North America unit and using the proceeds to bolster parts of the business where the company has scale and can have a more meaningful impact on financials, writes The Deal’s Richard Collings.
B&G Foods will potentially be a buyer of any smaller brands that get spun off in Warren Buffett's purchase of Kraft Foods Group, said B&G CEO Robert Cantwell.
Maple syrup production in Vermont has more than doubled in the last decade. CNNMoney's Katie Quinn talks to two Vermont farmers about what's behind the increase in demand.
Experts say that consumers can be tricked into eating certain foods without really knowing what they include. That's the subject of Reader's Digest's latest cover story, "50 Secrets Food Manufacturers Won't Tell You."
A Kim Kardashian-themed Pez dispenser? Vanessa Yurkevich takes a look at how the candy is made and its cult following.
Panera Bread is making waves with its "no-no list" of over 150 ingredients that will be cut from its menu by the end of next year. This is the latest move by a major food company to shift toward more natural options.
In this digital world full of bloggers and self-proclaimed experts, it's almost impossible for consumers to see through all that misinformation. So how can supermarkets help?
Baseball players used to chew tobacco, but times are changing and an old school favorite is on the rise again. You can get a genuine taste of what it’s like in the major leagues by just buying a pouch of “big league chew.” David Begnaud reports from Harlem on how it is made.