The Packaging Machinery Manufacturers Institute (PMMI) said that starting next fall, its PACK EXPO International convention, Oct. 31-Nov. 3, 2010 at Chicago's McCormick Place, will include a new integrated focus on processing solutions.

Nestlé S.A., Vevey, Switzerland, announced its first Japan-based research unit for fundamental scientific research.

How do you translate world taste trends into menu concepts? What’s the latest thinking on reduced sodium or gluten-free products?

Pork and turkey processing giant Smithfield Foods, Smithfield, Va., said it closed its Smithfield Innovation Group, a five-person unit dedicated to new product development.

The H.J. Heinz Co.’s Global Innovation and Quality Center will play a key role in future success.

Since its debut a little more than a year ago, General Mills’ Worldwide Innovation Network (G-WIN) has generated a significant gain in the number of new product and technology ideas.

Stellar, Jacksonville, Fla., said it completed a four-story U.S. "Customer Innovation Campus" in Solon, Ohio, for Nestle Professional, the foodservice arm of Nestle S.A.

After years of dining out, consumers are returning to their home kitchens, and one reason is the increased demand for a more nutritious diet.

If pork is the “other white meat” and beef is “what’s for dinner” - what is soy?

According to industry experts, soy is becoming, well, just about everything.

Increasing health concerns, costs are affecting prepared meal and entrée formulations.