For many years, Snickers has been recognized for its memorable slogan that promises to quell a consumer’s hunger. The candy bar, owned by Mars, is now optimistic that its new pecan variant will fulfill that…

The shift in fruit consumption from juice to whole fruits suggests that U.S. consumers are increasingly aware of the health implications of sugar intake. This change has led to a decline in sugar consumption across…

From canned tuna and bottled water to plant-based milk and beef, food manufacturers and industry associations largely concur that the U.S. Food and Drug Administration’s (FDA) standards of identity for food products are outdated and…

What do juices made from imperfect fruits and vegetables and 50/50 chicken and vegetable sausages have in common? According to the co-founder of Misfit Foods, the answer lies in their potential to benefit the world.…

For many years, chocolate was quite simple, primarily consisting of milk chocolate, dark chocolate, and white chocolate, which were crafted into confections or utilized in baking. Innovation was largely confined to new flavor combinations and…

Few American food brands have endured a world war, faced two bankruptcies, and adapted to rising consumer demands for healthier options — yet one iconic treat has not only survived but thrived. Twinkies, the yellow…

If Noblegen is able to provide affordable and versatile vegan proteins without resorting to genetic engineering, it could greatly influence the food and beverage sector. CEO Adam Noble mentioned to Food Navigator that the company’s…

Bolthouse Farms is embarking on a new chapter, aiming for significant growth after returning to the ownership of its former executive. The company is set to introduce 25 products in the popular CBD market next…

Several cultural factors are contributing to the decline in pork consumption among Latinos, which has raised concerns within the industry. The report outlines the cultural differences in perception and consumption habits that can help the…

The scientists at Cornell University aimed to develop a butter alternative using common ingredients such as water, vegetable oil, and milk fat while significantly reducing calories and fat content. This new formulation could attract consumers…