TUKWILA, WASH. – Speed is a key component of the new product development process today. The days of ideation and innovation taking place over a long period of time are gone. The process is now ...

Volunteer Don Maruyama, second from left, led VIPs and lawmakers on a tour of the kitchen facilities inside the new Value-Added Production Development Center on Friday in Wahiawa. Construction on the ...

To continue reading this content, please enable JavaScript in your browser settings and refresh this page. Preview this article 1 min The 33,000-square-foot center in ...

Food and beverage startups that lack the space and equipment to get ahead have a new way to scale up production without outsourcing to the mainland. The Wahiawā ValueAdded Product Development Center ...

KANSAS CITY — Think of artificial intelligence (AI) as potentially a way to accelerate innovation in the food industry. Ingredient selection is one example. “Artificial intelligence has the potential ...

Immunity is now a daily wellness priority, fueling innovation across gut health, clean label, protein, and functional ...

It’s no surprise that consumers’ food and beverage preferences are changing. Food and beverage companies need to act swiftly to put new products that consumers want on shelves—and they recognize how ...

Pushing the boundaries of food development through science is at the core of Drexel University's innovative Master of Science in Culinary and Food Science. The program offers dynamic, ...

The Food Sensory, Characterization, and Novel Processing (FSCN) Center is a dynamic platform connecting the University of Delaware College of Agriculture and Natural Resources (CANR) with researchers ...

Refreshment is your ultimate resource for staying informed and up-to-date on the water cooler, vending, and office coffee sectors.

Help prevent disease and enhance human potential with knowledge and experience gained in the Master of Science in Food Science and Human Nutrition program at the University of Wyoming. UW’s food ...