Recent research identifies cocoa honey’s potential to provide a nutritional food to help meet food security and improved nutrition. Here's a list of resources to learn more:
“Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential”
“Cocoa honey: Agro-industrial waste or underutilized cocoa by-product?”
In this column, the author describes how precision fermentation is changing the way we produce food with sustainability in mind.
News and trends about the food system.
A product development expert explains how the swift rise of these anti-obesity medications is fueling new food trends.
In this article, readers will discover the seven packaging innovations—four associated with format and design achievements and three material science discoveries—that have risen to the top in the past half century in terms of positive impact on the food system and consumers worldwide.
The author explores the history and current state of synthetic color and food dye regulations in the United States and suggests the top considerations for product developers when reformulating food and beverage products.