It has been suggested beef production is bad for the environment, but researchers out of the Weizmann Institute of Science have put an actual cost on the industry and say beef takes the highest toll when compared with other animal-derived foods.
Results of a new study point to an increase in competition for the global beverage industry, though industry executives remain optimistic about business improvements.
With many consumers monitoring their diets, it’s no surprise words like “antioxidant” and “whole grain” attract the eyes of consumers. But a new study from the University of Houston suggests these words mislead consumers into a false understanding of a product’s health benefits.
Highly criticized, and shunned in favor of wheat, white bread is getting a better reputation thanks to scientists who found that the food encourages growth of beneficial gut bacteria.
A recent study investigated how antimicrobial ingredients and post-lethality interventions available for use on natural and organic ready-to-eat meat products are effective as a means of inhibiting the recovery and growth of Listeria monocytogenes (Lm).
Sara Lee Corp. announced an agreement to sell its fresh bakery businesses in Spain and Portugal to Mexico’s Grupo Bimbo S.A.B. de C.V. for approximately $154 million. The agreement includes all Sara Lee fresh bakery brands in Spain and Portugal as well as seven manufacturing facilities.
Separation technology helps researchers isolate components in milk, but understanding precisely what those components do remains an active area for research.