Kellogg has announced that construction has commenced on a new manufacturing line at its Pringles factory in Kutno in the Lodz Special Economic Zone in Poland.
Avansya, the joint venture between Cargill and Royal DSM, has started production at the first commercial-scale fermentation facility for stevia sweeteners in the United States.
The J. M. Smucker Co. has announced an evolution of its executive leadership structure and team reporting to Mark Smucker, president and CEO.
Cornell University is co-leading a $9.95 million, five-year U.S. Department of Agriculture (USDA) grant that aims to transform nutrition and water use in the poultry industry in order to improve its environmental impact and enhance human health.
Dean Foods has announced that it and substantially all of its subsidiaries have initiated voluntary Chapter 11 reorganization proceedings in the Southern District of Texas.
Food scientists and technologists encounter numerous challenges each day as they work to bring better, safer, tastier, and more nutritious foods to consumers. Tackling these challenges often requires critical thinking, teamwork, tenacity, and perhaps a little creativity. Acclaimed Chef Sean Sherman discovered a unique challenge early in his culinary career and drew inspiration to address it from an unlikely source – his heritage.
IFT hosted a Diversity and Inclusion Virtual Town Hall earlier this week, sharing key research findings, a set of core principles to guide our path forward, system-specific recommendations, and a request for member feedback.
A group of researchers has conducted a comprehensive genomic analysis of all seven species, leading to the development of a new resource that may enable breeders to cultivate tasty, appealing watermelons that are also more disease-resistant and that can be grown in more varied climates.
Of the major food crops, only rice is currently able to survive flooding. Thanks to new research, that could soon change—good news for regions of the world where rains are increasing in both frequency and intensity.
A recent study sponsored by Chr. Hansen has determined that if certain strains of probiotics were administered to the U.S. public, healthcare costs related to respiratory infections would decrease by up to $1.4 billion.
In the first population-based study to examine the association between onion and garlic consumption and breast cancer in Puerto Rico, researchers at the University of Buffalo and University of Puerto Rico found that women who consumed sofrito more than once per day had a 67% decrease in risk compared with women who never ate it.