McDonald’s has announced that Ian Borden, most recently president, International Developmental Licensed (IDL) Markets, has been appointed to president, International, effective immediately.
Motif FoodWorks, the animal-free ingredient company, has announced a partnership with the University of Queensland (UQ) in Brisbane, Australia, to test and identify new formulations to improve the texture of plant-based meat products through in vitro processing.
The Almond Board of California (ABC) has announced an investment of $5.9 million in 85 independent research projects exploring next-generation farming practices.
Applications are now open for the IFTNEXT Food Disruption Challenge™ competition, which is designed to help emerging and investment-ready food related startups, entrepreneurs, and innovators gain visibility and make strategic connections to help advance the science of food and its positive impact on the sustainability of the global food supply.
SweeGen, a nature-based sweetener company, and Ingredion, a global provider of ingredient solutions to diversified industries, has announced an updated agreement that extends its relationship on a non-exclusive basis for three more years.
While preparing for and participating in well-organized pitch competitions, start-ups experience numerous benefits, even if they don’t claim top honors.
For people consciously working to reduce their sugar intake, but having trouble resisting the temptation of a sweet treat, swapping table sugar for a sugar substitute could help.
Continued growth and demand in the alternative proteins market provides ample opportunities for food scientists and entrepreneurs to bring new innovations to market.
A novel approach to 3-D printing has allowed researchers from the Singapore University of Technology and Design (SUTD) to 3-D print chocolate-based products at room temperature using cold extrusion.
While tagatose has many advantages for use as a sweetener in formulated food and drink products, its cost of production has hindered its application. But that may change thanks to research from Tufts University.
New developments in plant breeding techniques show promise in being able to breed disease-resistant bean varieties quickly and selectively than what is currently available.
Sour is one of the five basic tastes that humans can detect, and researchers from the University of Southern California have identified a sour taste receptor that sheds light on how sour taste is sensed.
