A study published in The Journal of Nutrition suggests that eating walnuts daily as part of a healthy diet may increase certain bacteria in the gut that can help promote health.
Gathered Foods, makers of Good Catch plant-based seafood products, announced the closing of a $32 million series B funding round, which includes two key industry investors: Greenleaf Foods and 301 INC, the venture arm of General Mills.
PepsiCo has announced plans to achieve 100% renewable electricity for its U.S. direct operations this year. The United States is the food and beverage company’s largest market and accounts for nearly half of its total global electricity consumption.
As a part of a planned organizational change, Aryzta has appointed Tyson Yu as CEO of Aryzta North America effective February 1, and as a member of the group executive committee, reporting to Kevin Toland, group CEO.
A study published in the European Journal of Preventive Care explores the associations of tea consumption with the risk of atherosclerotic cardiovascular disease (ASCVD) and all-cause mortality in more than 100,000 Chinese adults.
With a new year upon us, IFT’s Science and Policy Initiative team predicts 5 trends that will play a role in shaping the global food industry in 2020 and beyond.
A deep desire to work toward greater connectedness intensifies urgency and commitment for IFT’s newly appointed Diversity and Inclusion leader.
The ever-growing selection of plant-based milk alternatives provides plenty of choice, but consumer preference comes down to taste, texture, and nutritional profile.
A team of MIT researchers has come up with a new approach to fortifying foods by encapsulating micronutrients such as iron and vitamin A—a strategy that they hope will help fight malnutrition in the developing world.
The United Nations World Food Programme (WFP) recently announced the five winners of the 2019 WFP Innovation Challenge, which awards funding, recognition, and support to WFP employees, startups, and entrepreneurs revolutionizing how the problem of global hunger is addressed.
Food scientists at the University of Massachusetts Amherst have demonstrated that an easy-to-use mathematical model can help NASA (U.S. space agency) quickly measure the nutrient levels in foods prepared for astronauts.
