A study led by researchers at the School of Food and Nutritional Sciences, University College Cork in Ireland, says 3D printing of processed cheese has implications for customized nutrition.
The findings, published in the Journal of Food Engineering, include the discovery that the printed cheese was softer, less sticky and had increased ‘meltability.’
The 3D …
Virtual reality has arrived and is set to change the way the food industry engages with consumers and even the way consumers taste food by creating multisensory experiences, according to one digital marketing expert.
Cabot Creamery launched three flavored cheeses — two hand-rubbed varieties and a Hot Buffalo Wing Cheddar. The lactose-free hand-rubbed Tuscan Cheddar features bell pepper, fennel and onion flavors. A 1-ounce serving contains 110 calories, 9 grams of fat and 7 grams of protein. The Everything Bagel Cheddar features onion, garlic and poppy seed flavors. The …
Matching expectation, growth prospects, and sugar reduction are three of the biggest dairy trends to look out for in 2017. Experts are noticing that consumers are getting smarter about the food that they choose to purchase.
The average consumer is powered by the worldwide web; with technology always at hand, their knowledge of …
Procter & Gamble refers to the first three to seven seconds after a shopper sees a product as the “First Moment of Truth” — or the instant a product’s appearance either works its magic, convincing the buyer to add it to their basket, or fails.
Color is a major part of this decision making, and …
The Innovation Center for US Dairy (IC) has announced its plans to implement a 2017 schedule of food safety training for the US dairy industry, which will include educational tools and hands-on training of FSMA-compliant controls.
The schedule will include six two-day workshops in various US states including California, Oregon, Wisconsin. New York, Texas, and …
Sales look good for slices, shreds and sticks in the natural cheese category, while processed cheese holds onto hope with its spreadable cheeses.
Consumers love their cheese and are eating more of it, but prefer all-natural varieties. And convenience and portion control are driving innovation. Sales numbers are up almost across the board in the
Companies need to be focused on the sustainability of their packaging. A lot of waste comes from disposing packaging, most of which is sent to landfills. This is the reason why sustainable packaging has gained tremendous popularity. Companies are looking into different ways of incorporating different sustainable materials and construction methods in their packaging in …
What are the hot new flavors? Is toast on its way out? Will anything ever really be the new kale? As the Wisconsin Milk Marketing Board (WMMB) examines the top food trends for the coming year, one thing’s for sure: Americans really love cheese. In fact, according to the USDA, the average American consumed 35 …
America’s food demographics, like its melting pot, continue to change. Our lifestyles, culture and eating habits are increasingly more multicultural and diverse. We uncover new demographic data on some of the changes in taking place in the U.S. with regard to food.
The same demographic changes that are repainting the American portrait are having a …