Can you envision a future without animal meat? Between plant-based analogues and semi-real meat grown in petri dishes, technology and formulation are making that possible. That's the subject of Food Processing's November cover story.
We also have features on finding non-GMO ingredients and cutting-edge processing technologies for food safety, a cross-functional look at the meat category and our regular departments of news, commentary and new consumer products; pus John Stanton's look at 2020 food trends.
Small bottlers are key suppliers during weather emergencies.
With supply steady and public outcry dying down, finding these ingredients requires only a little diligence.
Our five breakthrough technologies use different kinds of energy in novel ways to push the boundaries of what’s achievable in processing.
Pinpointing the movement of products is one of several important initiatives for meat and poultry.
Natural Products Expo East, more navigable than its Anaheim sibling, has its own stars.
We may have bitten off more than we can chew with this month's Food Funny. See if you can help us gnaw away at the feeling by taking part in the caption contest.
John Stanton's review of predictions for the new year finds little agreement; so what trends should you pursue next year?
From burgers to whole-muscle steaks plus dairy, seafood and chicken, no animal protein seems beyond the reach of formulation and technology.
Our editors selected the following equipment products to feature in our November 2019 issue of Food Processing. See which products they chose.
Our editors selected the following ingredients to feature in our November 2019 issue of Food Processing. See which products they chose.
Why isn’t your company’s name up there with Danone, Nestlé and Unilever?