Functional & Fortification

Almond flour is gaining popularity among consumers as a nutritious and versatile alternative to wheat flour. Food News International finds out more from Jeff Smith,...

With growing demand for food grade salts, Morton Salt is introducing food grade manufacturing capabilities at its salt production facility in Port Canaveral, Florida,...

General Mills and South Dakota State University (SDSU) will open an oat variety development laboratory on the Brookings campus, called The Oats Research Laboratory,...

Researchers from Cornell University and the U.S. Department of Agriculture (USDA), Agricultural Research Service are releasing a nutritious red rice cultivar that should appeal...

The 10 years running until 2025 will be a critical time for action to build healthy and sustainable food systems and end malnutrition in...

Pregnant women in Bangladesh with low levels of the most common form of vitamin E are nearly twice as likely to have a miscarriage...

DSM Nutritional Products hosted lectures by three scientists alongside the 9th Developmental Origins of Health and Disease World Congress in Cape Town, South Africa. They...

Relying too much on a health benefit to differentiate a new food or beverage is the most common reason for failure in functional foods...

Ingredion launches a line of low cost-in-use dietary fibers for manufactures wanting to easily add fiber to foods. The Novelose dietary fiber series are designed...

Aon Hewitt and Linkedin have named Cargill China as Best Employer in China. "2015 is the 150th anniversary of Cargill. I’m proud we get this...