Sales of private label products are still growing, having “significantly increased” over the past year, according to new research from The Nielsen Company.
How best should Britain plan to secure reliable supplies of reasonably-priced food? Should the nation put its trust in home production or food imports from the world market?
A US Court of Appeals in Philadelphia has reopened a consumer-fraud case against Dr Pepper Snapple alleging that Snapple’s ‘all-natural’ label claim is misleading as the drink contains an artificial sweetener.
Heart health, weight loss and cancer protection are the top three health concerns that Americans try to address through their diets, according to a new survey.
Monsanto’s CEO has said that the agricultural giant is on the verge of a technology explosion that it hopes will double yields in corn, soybeans and cotton by 2030, helping to meet increased demand for the crops.
Monsanto’s executive vice president and chief financial officer Terry Crews has announced his retirement at the age of 53, after 32 years with what is now the world’s largest seed company.
A trend toward ‘comfort foods’ emerged as the global economic climate worsened – but what these foods are varies by age group, says a new report from Packaged Facts and the Center for Culinary Development.
A former Kraft Foods executive has been sentenced to two years and three months in prison for accepting bribes from Californian tomato product supplier SK Foods, becoming the first to be sentenced in the case.
Whole grains, fiber and protein are top of the list for consumers looking to improve their diets by eating more of a specific type of food, according to a new survey of Americans’ approach to functional foods.
Kraft Foods has said that it will use the nutrition criteria behind the new Smart Choices nutrition labeling program to determine which products it advertises to American children aged 6-11.
Mintel has suggested that sodium could be the next trans fat as consumers are increasingly looking to low-sodium options and manufacturers are responding by slicing salt from their products.
The use of health claims on food products in Canada could be set for a significant revamp, as the nation’s regulatory body reviews its approach. NutraIngredients-USA.com examines areas of potential amendment and breaks down the current system in anticipation...
Regular intakes of artificial sweeteners like saccharin and aspartame do not increase the risk of certain cancers, like stomach and pancreatic, suggests a new study from Italy.
A study has found that Food Stamp participants are more likely to be obese that those not on the program, suggesting that changes need to be made in order to encourage better food choices, the authors claim.
A review of Canada’s regulations governing food and natural health products has again highlighted the “confusion and uncertainty” generated by the system, which it says could be restricting the market potential of foods with health benefits.
A notice detailing the new process for issuing warning letters to food companies that violate safety regulations has been published in the Federal Register, with the program due to begin on September 15.
Nanoparticles containing beta-carotene could be used to naturally colour water-based foods, and offer an array of advantages, according to an innovation from the US.
A collaboration of food companies, which formed The Sugar Policy Alliance in 2007, has asked the US government to allow more sugar imports as stocks sank to a 34-year low and prices soared.
The US Department of Agriculture (USDA) has ordered an independent audit of its National Organic Program (NOP) to boost transparency and integrity, and bring it in line with international standards.
US marshals have raided a rodent-infested food processing plant in Louisiana and seized goods worth $72,000 – just 24 hours after the Food and Drug Administration (FDA) vowed to get tough on companies that flout safety laws.
FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.
It looks like the FDA has finally got some muscle. Never mind new legislation – if anything can prevent America acquiring a weedy reputation for food safety, it’s the might of Dr Margaret Hamburg.
The Smart Choices labeling logo made its debut on hundreds of packaged foods across the US this week, marking the first front-of-pack scheme in the States to apply across brands and retailers.
Resveratrol can safely be consumed at doses up to at least 450 milligrams per day for a 60 kg individual, according to a new paper that supports the product’s safety.
People in financial debt are more likely to be obese, concludes a study from Germany that adds to concern that healthier foods cost more than energy-dense foods of low nutritional value.
Senomyx revenues fell by 17 percent in the second quarter of 2009 compared to the same period last year, primarily due to a 2007 payment from Ajinomoto that bolstered previous revenue, the company said.
Lallemand Bio-Ingredients said on Wednesday that it has completed its acquisition of the Wisconsin-based Lake States Yeast Company, in a move which marks its first entry into inactivated torula yeast.
California firm Beef Packers Inc has recalled over 800,000 pounds of ground beef linked to an outbreak of antibiotic-resistant salmonella that has sickened people across nine states.
The US Senate has approved a $125bn budget for the Food and Drug Administration (FDA) and the US Department of Agriculture (USDA), which includes extra funding for food safety as well as farming subsidies.
Enzymes can help reduce costs and increase productivity for brewers in the wake of a merger or acquisition, says Novozymes, which has a pipeline of new solutions nearing launch.
Ocean Spray’s Ingredient Technology Group has announced a virtual Cranberry World Summit for members of the food industry, to take place online in September.
BASF has entered into partnership with a Brazilian research centre to develop genetically modified sugarcane with higher yields and greater tolerance to drought.
The Soyfoods Council has issued information to help industry better understand possibilities for substituting trans fats in bakery products with soybean oils and interesterified trans-free shortenings.
Archer Daniels Midland (ADM) has reported an 83 percent decline in net earnings for Q4 2009, and in corn processing increased profits from corn-based starches and sweeteners were buried by losses in ethanol.
A combination of soy protein isolate and pectin may be a bitter taste masker for casein hydrolysate, and improve intakes of an ingredient with purported health benefits, says a new study.
AB Enzymes has announced that it is moving its North American headquarters to Columbus, Ohio in a move intended to improve customer service by strengthening the sales team and bringing it together with support staff.
Industry-wide focus on flavor issues is crucial to the long term success of stevia-derived sweeteners, says the executive vice president of Reb A supplier Blue California.
Replacing standard gluten-free flours with those made from ‘alternative’ grains like oats and quinoa may improve the nutritional profiles, says new research from NY.
At the APEC meeting in Singapore, Robert Brackett of the GMA has applauded the founding of a food safety training network, just days after the organization praised the House for passing a landmark food safety bill.
More than three-quarters of American workers report changing their eating habits in the recession, eating out less and switching brands, according to a survey from marketing company WorkPlace Media.
The US Government has announced further measures to curb the spread of food-borne diseases such as E.coli just days after lawmakers approved the bill overhauling the country’s food safety system.
Manufacturers should make more effort to produce good-tasting lactose-free dairy products and to educate the public about their benefits, according to a Kansas State University study.
Strong and stable gels producedby subjecting pectin to the action of enzymes may offer alternatives to acid-sugar gels already used in foods, says new research from Korean and American scientists.
