‘One of the interesting things about food and why it is so important is because it calls upon our identity and our culture and what we eat and who we socialize with is reflected in that’, according to Dr Morgaine Gaye, Food Futurologist, who runs a consultancy...
Preservatives have a poor reputation among consumers – but that doesn’t mean that natural options are completely off the menu, says Nicole Patterson-Lett, principal analyst at Leatherhead Food Research.
US scientists have developed a food packaging technology that could eliminate the need for plastic containers, and the lead developer told FoodProductionDaily.com that it could hit the market inside 12 months.
A recent animal study has shown that eating sweets could help beat
stress and obesity, and if the same effect is true in humans it
could lead to the development of a new confectionery niche aimed at
the health conscious consumer
A food product on the shelf must satisfy a range of senses to earn
consumer appeal. But US scientists claim that little understood
contextual cues - food display, colours - can lead to people eating
much more than they need.
"We have seven production plants on five continents," Ted
Nixon, CEO of US caramel colour company DD Williamson, told
FoodNavigator.com. Based in Kentucky, the company started producing
caramel colours in 1865. Today, it...