Topics :: food production

Once a Niche, Local Foods Become a Big Business

By Mary Clare Jalonick | Monday Jul 21, 2014
Once a niche business, locally grown foods aren't just for farmers markets anymore.

Lay's Newest Flavor: Cappuccino?

By Candice Choi | Wednesday Jul 16, 2014
American palates have changed considerably over the years, but is the country ready for cappuccino-flavored Lay's?

Move Over Goji, Aronia Berry Has Arrived

By Margery A. Beck | Monday Jul 14, 2014
Aronia berry, a new fruit that research says packs more antioxidants than popular "superfoods" like blueberries, acai berries and goji berries, is establishing itself in the aisles of mainstream grocery stores,

Recipe for Higher Sales: Add Cinnamon and Fiber

By Candice Choi | Saturday Jul 12, 2014
General Mills hopes a pinch of cinnamon and a dash of fiber will be a recipe for stronger sales.

What’s in Your Pom Juice? Who Knows...

By Sam Hananel | Friday Jun 13, 2014
Coca-Cola’s version of pomegranate juice is not quite the real thing, and a competitor has another chance to prove it in court.

Mozzarella Mayhem in Italy

Tuesday May 13, 2014
Police in Italy have shut down a mozzarella factory and arrested 13 people after finding that prized local buffalo milk was being cut with cheaper imported cow milk.

Belgian Waffles Celebrate 50 Years in the U.S.

By Ula Ilnytzky | Wednesday Apr 23, 2014
The notion of introducing a new food to the American public is almost inconceivable in an era of TV chefs. But that’s what happened 50 years ago at the 1964 New York World’s Fair in Queens, N.Y., when a family from Belgium introduced Belgian waffles.

New Americans Turn to Goat to Address Food Demand

By Lisa Rathke | Tuesday Apr 22, 2014
A bunch of kids (as in goats) in a minivan are solving twin challenges in northern Vermont: refugees struggling to find the food of their homelands and farmers looking to offload unwanted livestock.

Where’s the Beef? Prices Reach Highest Level Since 1987

By Betsy Blaney | Wednesday Apr 16, 2014
The highest beef prices in almost three decades have arrived just before the start of grilling season, causing sticker shock for both consumers and restaurant owners - and relief isn’t likely anytime soon.

Dieters Move Past Calories, Food Makers Follow

By Candice Choi | Friday Apr 11, 2014
The calorie counting that defined dieting for so long is giving way to other considerations, like the promise of more fiber or natural ingredients.