Soft drink manufacturers are cashing in on the trend with approximately 20 percent of new non-caloric soft drinks using natural sweeteners in 2013.

As a regional food favorite of the Southern US, okra is often found fried or mixed in with soups and stews.

The hot dog, while beloved by many Americans as a summer and grill staple, is often rebuffed for high fat content. But there may be hope for low-fat alternatives which have been criticized for textural differences, as new research on hot dogs made with olive oil rather than pork fat is showing progress.

Scientists in the food industry are working to mask, block or distract from bitter tastes in foods in order to make them more palatable to consumers according to a presentation held during the 2014 Institute of Food Technologists (IFT) annual meeting and food expo.

With citrus greening threatening the production of citrus in America, the Organic Center announced the launch of a multi-year study and fundraising campaign to combat the bacterial disease.

With its automated feed mill operating 14-16 hours a day, Schipper Facilities Manager Dan Berghorst says additional oversight equipment was necessary.

The USDA’s National Institute of Food and Agriculture issued a grant to a research team at the University of Massachusetts Amherst to improve food safety by developing faster methods for detecting and separating microbial contamination from food.

The Food Processing Suppliers Association (FPSA) received six early commitments from university food science and packaging science programs that pledged to participate in educational sessions.

Straying outside the norm, creativity and ingenuity were rewarded at the 2014 Most Innovative Dairy Products Competition which presented top awards to a cucumber dill cottage cheese and caramel apple flavored milk.

A county in the southwestern part of Oregon made a clear statement at the polls Tuesday, passing an ordinance banning the production of genetically modified organisms, or GMOs, in the county.