Comax Flavors has released new market research on American consumers’ behaviour towards baked goods. The study focused on cakes, cookies, donuts, muffins and pies. The Sweet Baked Goods study was fielded in August 2017 with 1,000 U.S. respondents between the ages of 18 to over 70; half were female and the other half were male.According to IRI, the pastry/danish/coffee cakes… Read more »
Much to the dissatisfaction of environmental organizations, research organizations and consumer groups, the European Commission appears to have rejected the proposed registry for the use of nanomaterials. The registry would have required those within the food and beverage industry to register any nanomaterials used in substances of products. Recent investments in nanotechnology research by the United States Department of Agriculture demonstrate… Read more »
The World Cocoa Foundation, Lindt & Sprungli, and USDA Agricultural Research Service join forces to support fine-flavor cocoa research in Ecudaor.
Mars Chocolate has opened a state of the art R&D facility. This opening marks Mars Chocolate’s continued investment in UK manufacturing and the new facility demonstrates the company’s commitment to Slough, the birthplace of Mars chocolate in the UK.
This Award will be a recognition to the best research papers published during 2011 or 2012 before the close of this invitation, completed in the field of Human Nutrition or Food Science and Technology in the youth and professional categories, for each of the four participating geographical zones, granting a total of 16 awards. These papers should be submitted in English or Spanish.
Nestlé, Kellogg, Danone, Christian Hansen, and Fromageries Bel will work in partnership with TI Food & Nutrition to provide strategic research and innovation in probiotics development.
Diabetic women who enjoy a diet rich in bran may live longer and be less likely to die of heart disease than those who do not, according to the results of a new study published in the journal Circulation.
Nestle’s new center, R+D Santiago, will lead the research and development worldwide in biscuits and cereals snacks, and will focus on innovation and product renewal. This will bring together specialists from different areas as nutrition, technology, product development and quality control. The center will develop new technologies that will help further reduce levels of sugar and fat so that cookies… Read more »