Delhu nutritionist Lovneet Batra suggests 6 simple food swaps for clearer skin. Replacing refined flour with jowar or barley aids blood sug...

Americans are changing grocery shopping habits due to significant price increases. Many are now hunting for discounts and switching to stor...

Gopilal Samnani started a street cart in Ahmedabad in 1960. His son Arun expanded the business, introducing new flavors and technology. The...

Quote of the day by Christina Perri: Singer-songwriter Christina Perri emphasizes self-love before romantic connections. She believes accep...

Indian consumers are increasingly looking beyond prices and focusing on product labels, ingredients and nutrition details while making food...

As India's premium ice cream market shifts from calorie-counting to ingredient-conscious consumption, Iceberg Organic Ice Creams is betting...

Chocolate is a versatile ingredient celebrated for its intricate taste and diverse forms. It's integrated into an array of products, from b...

Psychology says people who eat healthy early in the day but crave junk food by dinner may be influenced by decision fatigue, ego depletion,...

Fitness influencer Dolly shared her weight loss journey, revealing that eliminating seven food categories helped her reduce calorie intake ...

Starbucks protein coffee menu has launched with new Protein Lattes and Protein Cold Foam drinks. Customers can customize beverages with pro...

The Indian ice cream market has surged four-fold in the past decade and is projected to achieve Rs 45,000 crore within three years. Factors...

Go Zero plans to expand its market reach, and enhance its production capabilities with this new financing.

The focus will be on geographical expansion, product development, and hiring talent.

The products are designed to integrate seamlessly into modern lifestyles rather than a supplement or optional add-on to it, starting with t...

Frozen dessert manufacturers insist they should be allowed to label their products as ice-cream. “They say that frozen desserts should be c...

The protein, known as BslA, binds together the air, fat and water in ice cream, creating a super-smooth consistency.

A new ice cream called Maricream, developed by the Central Institute of Fisheries Technology (CIFT) and ready for commercialisation, contai...