While the 2025-2030 Dietary Guidelines for Americans (DGA) reinforces existing priorities rather than upend them, for ...

It’s no surprise that consumers’ food and beverage preferences are changing. Food and beverage companies need to act swiftly to put new products that consumers want on shelves—and they recognize how ...

The Manawatū campus welcomed 56 secondary school students from across Aotearoa New Zealand for the inaugural Food Innovation ...

WESTMINISTER, COLO. — New product development is returning to normal in 2023 after taking a backseat to addressing and resolving significant supply chain disruptions the past few years, according to a ...

KANSAS CITY — Cost reduction is the No. 1 trend that will influence food and beverage product development in the next 12 to 18 months, according to exclusive research conducted by Food Business News ...

Nico Amaya, the company’s North America president, discusses why product development has moved away from a one-size-fits-all ...

What does it mean to eat healthy? A survey by the International Food Information Council (IFIC) finds that 74% of consumers believe that food and beverage choices are interconnected with mental and ...

Volunteer Don Maruyama, second from left, led VIPs and lawmakers on a tour of the kitchen facilities inside the new Value-Added Production Development Center on Friday in Wahiawa. Construction on the ...

Pushing the boundaries of food development through science is at the core of Drexel University's innovative Master of Science in Culinary and Food Science. The program offers dynamic, ...

Food science students at UC Davis gain hands-on experience in the Food Product Development class. They come up with a new food concept, develop prototypes, analyze consumer demand, design packaging ...

To continue reading this content, please enable JavaScript in your browser settings and refresh this page. Preview this article 1 min The 33,000-square-foot center in ...

As a high school senior looking at colleges, Anne Connelly knew she wanted to go into a food-related career, but she wasn’t sure in what capacity. Then she came across the University of Delaware’s ...