A person’s preference for fatty foods may be genetic according to Penn State researchers who discovered people with certain forms of the CD36 gene may like high-fat foods more than those who have other forms of this gene. The findings, published in the journal Obesity, may ...More
Thanksgiving is tomorrow, and I am pretty confident we are stocked up on all the supplies necessary to create a culinary feast for 16 hungry pilgrims. And let me just tell you, I am not going back out into the retail battlefield if I am missing an ingredient. ...More
The California Department of Public Health issued a statewide recall and quarantine of raw milk products produced by Organic Pastures after five children were sickened with the same strain of E. coli O157:H7 after drinking unpasteurized milk produced by the dairy. ...More
All-natural butter with one-third less cholesterol from the dairy division of Alliance Enterprises is made using Benelact® technology, which reduces cholesterol while retaining taste, texture, functionality and nutrients in milk products. ...More
In tropical countries around the world, the coconut tree provides people with many of their basic needs, from shelter to medicine to decorations to—of course—food. ...More
A binding system from KAMPFFMEYER Food Innovation, Purafarin®, prevents the formation of a skin layer when cooling down, has no influence on the taste of soups and sauces, and does not require declaration with E-Numbers. ...More
More than 480 manufacturers will be on hand at the National Confectioners Association’s (NCA) 2010 SWEETS & SNACKS EXPO™ May 25-27 to preview more than 2,000 new products, explore the latest trends, review industry performance and forecast the future of the industry. ...More
Women’s dedication to maintaining vim, vigor and vitality through the golden years has opened the door for a new generation of food and beverage innovations. ...More
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