Feed your future
June 2-5, 2019 | New Orleans, LA

Articles

11 - 20 Results out of 102

New research hints at ways to nurture gut microbiota and improve immune health.

Mintel’s Lynn Dornblaser and Melanie Zanoza Bartelme led an interactive product demonstration in their booth (S2667) on Tuesday afternoon in which they presented 14 new, and sometimes unusual, food and beverage products from around the world.

To prevent, mitigate and respond more efficiently to hunger and malnourishment crises around the world, food science and technology should be integral to humanitarian programs, declared professor Dominique Bounie.

Margaret Malochleb. associate editor of Food Technology magazine, talks with AIDP (booth S0718) and Kyowa Hakko (booth S3961) whose innovations are making inroads in cognitive health by supporting memory, focus, and learning.

Funded by the European Union, EIT Food connects industry/businesses, higher education/academia and research institutes to speed the adoption and commercialization of new ideas and technologies that benefit consumers.

Mary Ellen Kuhn, executive editor of Food Technology magazine, chats with FlavorHealth (booth S4783) and Cargill (booth S2202) who offer innovative approaches to reducing sugar in food and beverage formulations.
The brave new world of cultured meat production is on the horizon, but technical, supply chain, and regulatory hurdles must still be surmounted.

Nontargeted testing methods are useful in detecting food fraud in cases where the user doesn’t know what adulterants may be present in the food.

The pros and cons of different food production practices are the basis for the coexistence of all farming practices.

Consumers are interested in food science and nutrition, but the information they receive can be damaging; here’s how to change that.