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Discusses what processors can do to formulate food products that offset time's toll on seniors' senses of smell and taste.
Unilever North America now uses cage-free eggs in its Hellmann's Light Mayonnaise in the U.S.
Mars Chocolate North America introduces the 3 Musketeers Truffle Crisp bar, which delivers a unique taste experience through twin bars that are "rich enough to share, but you really won't want to."
P.F. Chang's Home Menu line was created cooperatively by the chefs at the restaurant chain and those at Unilever North America.
Fuchs North America has introduced a new line of seasonings and flavor bases inspired by the rich and varied traditions of regional barbecue in the United States.
America's obsession with its waistline has made the food industry pay closer attention to a new breed of diet- and weight-friendly foods.
America's 75 million Echo Boomers are coming of age; are you marketing to them?
Despite the pitfalls of the animal protein market, North Americas biggest food processor for years has been adding value to meats, tightly running its plants and staying close to its Arkansas values.
One of Americas oldest food processing firms continues to keep its eye on tomorrow. Its 26-year-old Austin, Minn., plant may be the largest in the world.
Tyson Foods, no longer just a chicken company, is now the largest food processor in North America.
Editor David Feder returned from the Research Chefs Assn. conference in Montreal with an unbridled sense of optimism for and appreciation of the membership and its direction.
Forget about greed, vanity and the other five. One of the deadliest sins facing the corporate world is boredom. Career consultant John McKee suggests ways to inspire your workforce and to maintain a sense of adventure about what you do every day.
The Almond Innovation Project an Almond Board of California initiative offered chefs free-reign of the Culinary Institute of America kitchens, inviting them to experiment with flavors and cook with almonds.
For an America struggling with obesity, whole grains are a lot more than just fiber. Whole grains are virtually complete foods. They're the foods upon which all civilizations were built.
D.D. Williamson has developed an acid-proof, Class One caramel color for North American customers.
Editor-in-Chief Dave Fusaro challenges processors to do more to promote healthy eating. He notes that, as the recent IFT Show proved, there are plenty of healthful ingredient solutions out there.
A little purple berry from South America is making a big splash in beverages. Also known as the Amazon palmberry, açai fruit is considered by some to be one of the world's top "superfoods." It contains an exceptionally high concentration of antioxidants (especially anthocyanins), as well as ...
Chuck Marble, executive vice president, North America, Weetabix Food Co./Barbara's Bakery talks about meeting future challenges of healthy food innovation.
Vegetarianism in America study unveils that some 3.2 percent of U.S. adults, or 7.3 million people, follow a vegetarian-based diet. What does that mean for you?
Join the conversation: Is there more to food than just taste? Diane Toops takes on the senses in today's blog post
And better malt results from a breakdown-free process at Malteurop North America, thanks to triple-sealed bearings.
New lineup under Sean Connolly at Campbell North America
High-fructose corn syrup is being demonized as the root of all obesity. Some processors are fleeing to other sweeteners in response, but the lines between sense and science are being blurred in the panic.
Sara Lee Food & Beverage on August 24 announced the appointment of Kim Feil as senior vice president and chief marketing officer to lead all marketing efforts for the company's retail brands in North America, including Sara Lee, Jimmy Dean, Hillshire Farm, Ball Park and Senseo.
A highly skilled workforce is necessary to meet 21st century manufacturing needs.