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Row intensifies over 'Eat less red & processed meat’ message in dietary guidelines report

The row over the health and sustainability of meat consumption prompted by the recent Dietary Guidelines Advisory Committee (DGAC) report has intensified this week as stakeholders rushed to submit comments on the report ahead of a May 8 deadline.

Forte Gelato repositioned as a decadent dessert in pint-sized packages

The maker of Forte Gelato hopes to expand its consumer base beyond health-conscious shoppers, recovering patients and athletes to reach the mainstream consumer by repackaging its high-protein, low-fat dessert into pints.

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CSPI on Panera's clean label drive: ‘Just because something is hard to pronounce, doesn’t mean it’s unsafe’

The Center for Science in the Public Interest (CSPI) has welcomed news that Panera is removing partially hydrogenated oils, butylated hydroxyanisole, and some other ingredients from menus by 2016, but suggested the move is as much a PR stunt as a bid to improve public health.

Which new breakfast products have the highest purchase intent scores?

New data from Instantly’s Product Watch  tool - a "live, crowd-sourced insights engine" which gathers insights from an army of consumers via their mobile phones as they shop – reveals fairly low purchase intent scores on many of the recent launches in the breakfast category.

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USDA grants to fund nanotechnology research

Funding of more than $3.8m to support nanotechnology research has been made available by the US Department of Agriculture’s (USDA) National Institute of Food and Agriculture (NIFA).

"We’re still only just starting to discover all the amazing things mushrooms can do.”

Myceliation: A mushroom-fueled process with game-changing food industry applications?

From a commercial perspective, it’s still early days for myceliation, a process by which mushrooms (or rather, their filament-like roots or ‘mycelium’) can remove bitter compounds and naturally occurring toxins from some of the world’s most valuable crops and enhance their nutritional profile. But 2015 could be the year it...

Meat is made from plants, says Lightlife in new plant-based protein campaign: So cut out the middleman

How do you market plant protein? Until recently, it was all about ‘vegetarian’ options, ‘meat analogs’ or ‘meat-alternatives’, says Lightlife Foods, but today, marketers are presenting their plant-based wares as the first – and best - choice for what to have for dinner tonight.

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