As alcohol consumption declines, beverage developers are designing nonalcoholic RTD beverages around experience, from ingredient selection to sensory profile, and intended use occasion, says Applied Food Sciences (AFS).

Elena Hemler, associate director of nutrition research at the Almond Board of California, shares emerging research suggesting almonds may act as a prebiotic and contribute to microbiome diversity and digestive health.

In this Q&A, Tate & Lyle’s Jenna Peterson discusses ingredient approaches to support sugar reduction, fiber fortification, and nutrient density while maintaining taste and texture.

As scrutiny around ultra-processed foods grows, manufacturers are examining processing choices more closely. In this Q&A, Pall Corporation’s Kartheek Anekella, PhD, explains how filtration supports ingredient functionality.

High-profile megabrands no longer dominate, but startup companies with an authentic story and strategic social media support have the power to successfully build brand loyalty.

Technology and robotics are positioned to take grocery shopping to the next level.

For years, the most expensive line items in a meeting budget have been food and beverage and audiovisual services. Here’s how event professionals are creating memorable attendee experiences without busting their budgets.

When hotel properties can’t find enough qualified workers to meet their needs, hotel-based meetings and events feel the effects. As challenges persist, a number of industry players are introducing solutions, including technology-based outsourcing,

As dining facilities grow into social hubs, institutions are revamping these spaces to increase on-campus interactions, attract new students, and provide access to more food options.

Breakout rooms, whiteboards, Wifi: Each exists as a must-have on your list of conference resources. But there's one tool often relegated to afterthought, despite the fact that its presence or absence can shape a day's worth of work. It's food.

How the founders of Tender Greens turned farm-fresh fare into a $16 million business -- and you can, too.