Heartbroken over Data: Why the AHA is Wrong about Intermittent Fasting

The AHA is wrong about fasting: what religions have preached for millennia is been embraced by the scientific community as well.

From Panic to Plate: How Xolair is Changing the Menu for Allergy Sufferers

The treatment represents an impressive scientific achievement, however, borne from human perseverance to solve major quality-of-life issues. Xolair transcends mere new medical knowledge—it’s a step towards allowing food allergy sufferers to live more freely.

Fueling Change with Glanbia Nutritionals: The Shifting Dynamics of Energy Needs in Food and Beverage

The Food Institute had a spirited conversation with Bill Waltzek, senior customer marketing manager at Glanbia Nutritionals, during a webinar focused on the evolving energy landscape within the food and beverage market. Bill and Brian …

Cereal Offender: Why is Chlormequat in our Oats?   

Informed consumers, concerned about the potential health risks associated with chlormequat, are increasingly turning toward organic oat products as a precautionary measure to minimize exposure to this and other chemicals of concern.

Beef Rice & Dairy Plants—Frankenfood or Food Science Breakthrough?

Such a fusion of different species opens new possibilities for sustainable food production, addressing issues such as food scarcity, environmental impact, and ethical concerns associated with traditional agriculture practices.

‘Rufus, Fetch My Next Outfit’: Amazon Unveils AI Shopping Assistant

Critics and analysts alike are keen to understand who stands to benefit most from this technology – whether it will primarily serve Amazon’s interests by increasing sales and customer retention, or genuinely improve the consumer experience by offering more personalized and convenient shopping solutions.

FI Spotlight: Navigating the Employer-Employee Relationship

Significant rises in both union election petitions and widespread strikes underscore a stark disconnect between employers and employees.

Burgernomics: Fast Food Inflation and an $18 Big Mac Combo

The recent uproar over a McDonald’s in Darien, Connecticut, that charged a whopping $17.59 for a Big Mac combo meal is more than just local news; it’s a snapshot of the changing economic landscape.

The Plastic Diet: Uncovering Hidden Microplastics in the Food Supply

Despite their utility in enhancing the flexibility and durability of plastic, plasticizers have infiltrated most facets of food production.

A Roadmap for Entrepreneurs: Navigating Business Growth with Insights from “The State of Food, Beverage & Beauty”

Anchin, a premier accounting, tax, and advisory firm serving the Food & Beverage and Beauty, Health and Wellness industries, hosted its “State of Food, Beverage and Beauty” in November.

Understanding the Climate Change Paradigm: A Guide for the F&B Industry

Climate change is shifting from being a looming threat to an active influencer of consumer choices. The most recent EY Future Consumer Index offers a deep dive into the ways climate change is starting to …