Eating a small amount of chocolate when in the Buddhist concentration state of mindfulness can increase positive mood, according to research by Gettysburg College.
Top five global F&B trends, Gulfood Manufacturing 2015
‘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...
Single-serve packages may help overweight people cut food consumption, says a researcher who claims limited research has been done on its relation to pack size.
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.
The German Federal Institute for Risk Assessment (BfR) yesterday
warned consumers about buying potentially poisonous apricot kernel
snacks over the internet.
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...
