Brewing up the next big thing in refrigeration, GE Appliances and Keurig Green Mountain, Inc. have teamed up to introduce the first refrigerator complete with a built-in Keurig K-Cup Brewing System to bring single serve brewing at home to the next level.
More than just a fad, the gluten-free market is showing it’s here to stay, according to a recent research by Packaged Facts which says the sales of gluten-free foods posted a compound annual growth rate (CAGR) of 34 percent over the five-year period.
A jury of whisky experts selected Collingwood 21 Year Old Rye as the best Canadian whisky of 2014 at the fifth annual Canadian Whisky Awards held this week.
In the food industry, it’s sometimes better dig up the past than deliver something new. At least, that was the thinking behind a recent move by Post Foods which became the latest manufacturer to capitalize on an ongoing trend to revive discontinued products.
Often dismissed as a boring packaged food category with minimal growth, popcorn is primed for a comeback and has burst back to life, transforming the US food industry, according to a new report from Rabobank called “The Popcorn Blockbuster.”
The global food traceability market is expected to grow at a compound annual growth rate of 9.88 percent from 2015-2019, according to technology research and advisory company TechNavio.
While the public is still conflicted in its opinions on genetically modified organisms (GMOs), researchers at Ghent University said genetically modified crops with increased vitamin or mineral content have the potential to make a big impact on improving health.
New research is shedding some light on future of the world’s wheat supply. According to a new global study led by a University of Florida scientist, for every degree Celsius that the temperature increases, the world loses 6 percent of its wheat crop.
Fatigue was revealed to be the biggest barrier hindering peak performance among working adults in the US according to a new study commissioned by Red Bull and Glassdoor that found more than 60 percent of workers admit to workplace mistakes because of tiredness.
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