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Responding to consumer demand, Monsanto announces it will try to sell its dairy cow artificial growth hormone business.
Seattle-based Starbucks Coffee Co. and Unilever introduce a new super-premium ice cream line inspired by some of consumers favorite Starbucks beverages.
Cow's milk cheesemakers from California recently won 31 awards at the prestigious annual competition held by the American Cheese Society (ACS).
A creamy, nutritious and delicious dessert that packs 10 live and active probiotic cultures, is made with all natural ingredients and packed with excellent sources of protein and calcium.
With Greek-style yogurt doubling in sales in the past five years, Kraft Foods is excited to rollout Athenos Greek Yogurt.
Tillamook introduced its Medium Cheddar Mini Slices, a bite-size win for consumers who want to serve sliders or min-burger appetizers.
From the makers of Philadelphia Crème Cheese, the new cooking cream is an easy-to-blend crème that can be stirred into dishes including chicken, casseroles and pasta.
Smart Balance's Transitions Whole Milk and Nutrient Blend is fortified with iron and contains prebiotics.
Yoplait Lactose Free Yogurt is first lactose-free yogurt under the Yoplait brand.
Editor David Feder hopes this adjunct editorial about the nations biggest food recall over suspect beef and animal cruelty will make you as angry as he is.
In-plant wastewater and odor treatment continues to migrate to a biological systems approaches.
After 25 years in the food industry, Danny Bruns, corporate chef for the seasonings division of Kerry Americas, has no patience for labor-intensive recipes or confusion cuisine.
Food Processing's Diane Toops finds that in candy and snacks, Americans are more interested in what they are eating, and are looking for new flavors to satisfy complex palates.
The prospect of scientists creating meat in the lab has interesting implications, says Editor David Feder.
News and Trends Editor Diane Toops examines medias influence on consumer concerns.
PDO is short for Protected Designation of Origin. It is a European Community certification system designed to protect the names of high-quality foods made according to traditional methods in a defined geographic region.
The U.S. dairy industry is pasteurizing the life out of the milk supply, says one engineer turned 'dairy evangelist.' Could Snowville Creamery's minimal processing approach hold the key to reversing the white stuff's 30-year market decline?
Radiation from Japan is showing up in our food. Shouldn't we do something about it?