The Grocery Manufacturers Association (GMA) announced a five-part initiative last week to advance and modernize the procedures used to assess the safety of “generally recognized as safe” (GRAS) ingredients used in food.

Minnesota-based Cargill has expanded its Food Innovation Center to develop future foods working side-by-side with customers.

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.

The Archer Daniels Midland Company (ADM) announced today it is acquiring WILD Flavors GmbH in a transaction valued at $3.1 billion.

New research from Cornell University studied which consumers are most likely to believe claims about harmful ingredients in their food and what can be done to correct misconceptions.

The nation’s leading beer manufacturers are changing policy and twisting the lid off ingredients used to brew some of the country’s most popular beverages.

RIBUS’s Steve Peirce discusses the applications of these products as a replacement to silicon dioxide.

A new comprehensive food policy from Panera Bread intends to remove all artificial additives from bakery-café food menu by the end of 2016 in a move the company says is a roadmap for continuous improvement and accountability.

New flour mixing company Ardent Mills announced Thursday it has begun production with operations supported by 40 mills, three bakery mix facilities and a specialty bakery.