One chef is attempting to set the world record for the largest all-edible gingerbread village. The chef's gingerbread village is 1.5 tons of edible Christmas goodness. The behemoth creation is on display at the New York Hall of Science.
Company's whole grain-based WEIGHTAIN satiety ingredient is designed to suppress hunger.
The FRV1400 explosion-proof vacuum is compliant to OSHA's combustible dust initiative CPL-03-00-008, making it suitable for work environments where materials may pose a hazard.
A discrimination complaint over a Colorado bakery's refusal to make a wedding cake for a gay couple is being heard in a Denver court. At issue in the complaint from David Mullins and Charlie Craig against Masterpiece Cakeshop is whether religious freedom can protect a business from discrimination allegations from gay couples.
It's no surprise that most Canadian consumers prefer typical, classic dessert offerings like cake and cookies, but they're also considering an array of nontraditional items — such as coffee, adult beverages and even breakfast items — as appealing dessert options.
Each month, Food Manufacturing highlights products in a featured category. This month, we are spotlighting dairy and grain equipment.
Even as sushi and sake sales boom worldwide, purists say that its finer points are candidates for the endangered list at home. The younger generation is increasingly eating fast food such as Krispy Kreme doughnuts and McDonald's, not rice.
The FDA is warning consumers that some cooking preparation methods may cause cancer. Dr. Richard Besser discusses the details from the warning, which cautions that breakfast foods like burnt toast and dark hash browns have been linked to cancer.
Thanksgiving dinner costs in Louisiana are up about 9 percent — from $44.35 for a dinner for 10 last year, to $48.50 this year, the LSU AgCenter says. The biggest chunk of that is in the turkey. However, holiday specials are likely to cut that cost.
Jeff Ansorge once commanded a staff of 17 and made around $80,000 a year as executive chef at a posh downtown Minneapolis restaurant where a 24-ounce dry aged Porterhouse steak goes for $48. But he gave it all up to cook at a Salvation Army soup kitchen.
A new restaurant opening this week in New York has more than just good food on the menu. The British theater company Punchdrunk unveils a chic eatery as part of its genre-bending show "Sleep No More," promising patrons savory pies and something else.
Across the country this Thursday, tables will be set to accommodate everyone from vegans and vegetarians to those trying to eat like cavemen. The complicated feasts reflect the growing ranks of Americans paying closer attention to the food they eat.
A food scientist and International Food Technology spokesperson deconstructs the turkey-day menu by giving the low-down on why all the flavors and textures go together so well and if tryptophan is the real culprit behind our post-meal food coma.
Burger King Worldwide Inc.'s shares jumped Monday after Goldman Sachs analysts took an upbeat position on the fast-food chain's growth potential. Analysts said that they see the company as being in the "Fountain of Youth" stage of its life cycle.
The International Dairy-Deli-Bakery Association, International Dairy Foods Association and GS1 US recently released a new traceability guideline. Food Manufacturing spoke with Michael Bromme of Trace One about the new guideline and how it can improve traceability throughout the dairy, deli and bakery supply chain.
U.S. wholesale prices fell in October for the second straight month, due to cheaper gasoline costs. Wholesale prices for bread rolls, muffins, bagels and croissants rose 4 percent, the biggest month-over-month increase on records dating back to 1980.
Macrowave™ Post-Baking Dryers are custom engineered for cookie, cracker and snack-food production to increase oven band speed by eliminating the final drying requirement from the last third of an oven line.
Food Manufacturing reviews the top five innovative food manufacturers we’ve covered in our print issues this year, highlighting each company’s unique innovative efforts, including process improvement, food safety, R&D and sustainability.
Tradition holds true across the country when it comes to preparing a Thanksgiving meal; however, according to a new survey conducted by Pillsbury, today's holiday table may have a new look as families seek to modernize classic recipes.
A number of diverse factors, ranging from continued consolidation of large players to the introduction of advanced processing technologies, are creating new opportunities for growth among the smaller and intermediate manufacturers of bakery products today.
Help is on the way for knish cravers. The Brooklyn-based Center for Kosher Culinary Arts says it has developed a recipe for the potato-filled treats. That should help tide people over until a factory billed as the world's largest maker of knishes recovers from a fire.
Keizo Shimamoto left his career in finance four years ago and decided to perfect a unique culinary talent. Shimamoto, now known as the "Ramen Man," travels the globe creating his famous burgers, which are held between two special ramen "buns."
Pinnacle Foods said its third-quarter net income jumped more than fourfold thanks to lower restructuring and refinancing costs and sales gains for its Duncan Hines business. The company said revenue from Duncan Hines frosting and cake mixes rose 4 percent.
An official says eight people were crushed to death when thousands of typhoon survivors stormed a government rice warehouse in the central Philippines. National Food Authority spokesman Rex Estoperez said police and soldiers were helpless when the looting took place.
A fire at a factory known as the world's largest maker of knishes has created a nationwide shortage of the Jewish treats, which are filled with pureed potatoes and other filling. But the factory has promised to have plenty knishes by Thanksgiving, which this year coincides with the start of Hanukkah.