Lately, it seems like companies are rushing to release plant-based dairy and meat alternative products that make it easier than ever for consumers to reduce consumption of animal products. Behind each ...

Experts at Future Food‑Tech San Francisco explain why fortification depends on processing, how reformulation works and why ...

One of her favorite things about entrepreneurship, says Katlin Smith, Founder and CEO of better-for-you baked goods company Simple Mills “is that there’s always a new problem to be had, always a new ...

BOSTON — César Vega has been named vice president of food design at Motif FoodWorks, a Boston-based food technology company. He joins the plant-based ingredients developer from Barry Callebaut, where ...

Amanda Huynh is a product, interaction, and food designer whose research focuses on community-building, race equity and sustainable design. She is an Assistant Professor of Industrial Design in the ...

Over the years, dairy producers have really milked the creativity well to advertise their product. Remember when celebrities like Britney Spears, David Beckham and Jennifer Anniston sported milk ...

The classic red and yellow arches may be iconic, but the landscape of fast-food design is undergoing a transformation. While efficiency remains key, restaurants are increasingly prioritizing ...

The course explores the complex history of the kitchen, its reception, utilization, and design, through a global lens from the 19th century to the present. Exploring changing kitchen tools, appliances ...