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Global innovation within the processed meat, poultry and fish categories has increased over the years and many markets with the highest growth potential are...

The University of Porto, five European universities and eight institutions of Cambodia, Vietnam and Myanmar will partner to strengthen international collaboration and entrepreneurship in...

Research finds seasonal launches accounted for 25% of global chocolate new product launches in 2016, the biggest area of chocolate new product development (NPD),...

A center stage for food manufacturers to showcase their innovations in sugar reduction has been set by Public Health England with its new guidelines...

Almost two thirds of nutrition companies are implementing new forms of technology, with around half increasing their R&D spend this year, finds new research...

Dunkin' Brands Group plans to remove artificial colors from its products in the U.S. As part of its ongoing efforts to offer guests great-tasting,...

About 17% of potato crisp varieties sampled from major retail food outlets in the UK have high levels of acrylamide, a known carcinogen, reveals...

A study by the University of Otago has found a Fonterra probiotic could reduce cases of gestational diabetes in pregnant women by 68%. It is...

Plastic packaging company Gizeh has developed a new twin chamber cup for a new yogurt dessert line of Müller. The cup combines Müller yogurt with...

While snacking is often thought of as an indulgent and convenient alternative to traditional meal times, many consumers are now focusing on their health,...