Affected by the economy, consumers continue to seek value when dining out, but they’re open to fresh culinary experiences. Ethnic breakfasts, new sandwich forms, and healthful options are fueling foodservice spending.
IFT ’s fifth International Food Nanoscience Conference examined the safety and regulatory status of and the R&D investments in nanotechnology as well as the needs of industry to further its application.
A new route to innovation and efficacy in functional foods development holds promise for food companies.
Farm to Fork Celebration in Iowa explored the health benefits of soy foods and the development of a new high-oleic soy oil.