Portside

The Times buried the real story: active collusion between the agribusiness and chemical industries, numerous and often prominent academics, PR companies, and key administrators of land grant universities for the purpose of promoting GMOs and pesticides.

Many food and beverage marketers have started playing the clean label and sustainable card. Such terms as “artisan,” “clean,” “earth friendly,” “local,” “pure” and “simple” are being used on product packages and web sites. Avoiding ambiguity is a key issue for staying out of legal trouble.

Consumers gravitate to favorite mouthfeel behaviors, whether it involves chewing, crunching, "smooshing" or sucking. The Understanding & Insight Group (U&I) has found a previously unrevealed, unexpressed need that drives texture preferences: mouth behavior. The truth is that individuals have a preferred way to manipulate food in their mouths (mouth behavior) and this BEHAVIOR determines the food textures they will prefer.

Menus of Change conference discusses sustainability, ecology, water sourcing, the benefits of “plant-forward” diet, and food culture.

Algae, quinoa and pulses are considered by some food technologists to be the best protein sources and strong alternatives to slow meat consumption, reduce food waste and help feed the world’s growing population.

Coca-Cola is indirectly spreading a controversial message that to lose weight, the food and beverages you consume don’t matter so much as long as you exercise.

Though just down the road from each other, the country's tech capital and one of the country's largest farming regions are only now starting to work together—with only a little culture clash. If farmers and tech entrepreneurs can find common ground, our food supply will benefit.

USDA Proposes New Ways to Help Meet Nutrition Needs of Low-Income, Homebound Seniors and People with Disabilities

Dietary guidance that’s targeted to your precise genetic makeup is the wave of the future, says nutrition scientist Jeffrey Blumberg.

This review of Alan Leinovitz's, The Gluten Lie, discusses how the author sees parallels between religious stories, fairy tales and nutrition myths.