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Our picks for the 11 most influential people in the food industry dont believe in the status quo.
Diane Toops asks the burning question: It is something cosmic or Uncle Tony that determines why you eat your Oreo the way you do?
Whether it's fear of mad cow disease, personal or religious preference or a desire to eat more healthfully, Americans are eating more vegetarian meals. What surely helps this drift toward partial, and even total, vegetarianism is better meat analogs.
Tyson's soon-to-be-completed research, development and training facility is a $52 million commitment to continuing product excellence.
McDonalds is fighting a battle for the entire food industry, putting nutrition facts on wrappers and asking consumers to make wise choices.
A lot of food companies started out dreaming big dreams based on a really good family recipe. Editor in Chief Dave Fusaro takes a close look at one of them: Reser's Fine Foods.
At home and on the go, fast and easy is the packaging imperative. New innovations provide single-serve solutions for products ranging from vegetables to wine.
Its 2001 acquisition of Keebler not only grew the company and brought it into the world of snacks, it forced a financial and manufacturing discipline that serves Kellogg well today.
Callisons' Seasoned Skewers make it easy to impart exotic flavors to meats and other foods on the grill or in the kitchen.
Mel Coleman Jr. of Coleman Natural Meats, Fred Ruiz of Ruiz Foods and Gerald Shreiber of J&J Snack Foods all made their dreams into $500 million companies.
Following a tough year for animal protein companies, Kraft Foods returns to the No. 1 position on our annual list of the 100 largest food and beverage processors in the U.S. and Canada.
About a decade and a half ago, ginkgo was the hot new "brain-building" herb, touted as the natural way to pump up our memory and enhance our cognitive abilities.
Islands of automation are giving way to plant-wide (even enterprise-wide) efforts that yield performance analysis and front-office profit maximization.
The modern approach to snacking is changing as progressive companies make an effort to lift snacking to its original status
No longer styled just for candy, food bars are making it easier to have a healthy snack on the go.
With layoffs and bankruptcy filings hitting even the food industry, Hormel continues its diet of process innovation, nurtured new products and strategic acquisitions.
PMMI and FPSA part ways, but not before a reasonably healthy Pack/Process Expo.
As we celebrate our birthday, we look back at the incredible changes that shaped the food and beverage industry since 1940.
Shoring up the perceived beverage weak spot in the modern diet has been the objective of many processors and ingredient providers. As a result, much of what we see on the shelves has taken on a new look, feel and taste.
From Heinz to the Girl Scouts, everyone wants packaging with less environmental downside.
Our news and trends editor advises food processors to take consumers' views on health surveys with a grain of salt.
While keeping ketchup at the forefront, this 142-year-old company keeps reinventing itself, domestically and around the world.
While doubts increase about soy and sodium, there's no debating the wisdom of developing heart-healthy foods.
Coca-Cola Co.'s Alexander Cummings recently spoke to Stanford University's Institute for Economic Policy Research and African Leadership Academy about Africa's growing economic power.
Balance sheets look strong, but food companies are holding the line on capital projects, projecting only a 5.4 percent increase this year.