American children are moving toward ‘constant eating’ with three snacks a day as well as three regular meals, according to a paper published in the journal Health Affairs.
Consumers are reading nutrition labels more often but are increasingly skeptical of front-of-pack health claims, such as ‘high fiber’ or ‘low fat’, according to a Food and Drug Administration (FDA) survey.
Acute foodborne illnesses cost the United States a staggering $152bn a year, with almost a quarter of this burden attributed to fresh, canned and processed produce, said a report from Produce Safety Project (PSP).
Potato selection could help mitigate formation of the suspected carcinogen acrylamide in French fries, according to a study published in Food Additives and Contaminants.
Heartland Foods, a distributor of specialty food ingredients, has issued a recall of ground black pepper after the Food and Drug Administration (FDA) said it could be contaminated with salmonella.
Working with the US food industry to establish voluntary sodium reduction targets could prevent around half a million strokes, a similar number of heart attacks and billions of dollars, says a new study.
Vegetable proteins to replace eggs and a combination of gums and citrus fibre are just two options for low-fat vegetable-based mayonnaise formulations, according to recent research.
PepsiCo has agreed to set up a ‘Chinese wall’ to ensure that the acquisition of its two largest bottlers does not jeopardise competition with rival Dr Pepper Snapple.
California health officials have proposed that acrylamide, the suspected carcinogen produced during the cooking of certain foods, should be listed as a known reproductive toxicant.
Wholesome Spice has issued a recall of 25-pound boxes of crushed red pepper, after salmonella was found in the ingredient at Daniele International, the salami manufacturer linked to a salmonella outbreak.
Never before has the dangling of golden carrots in the boardroom been so closely scrutinised. DSM and others’ decisions to ensure those carrots have green shoots of sustainability attached to them is a wise and forward thinking move.
Food manufacturers aspiring to ethically sound practices should seek ingredient quality assurance, says US Pharmacopeia, the standards-setting authority behind the Food Chemicals Codex (FCC).
A common surfactant ingredient may boost the stability of citral, one of the most important flavour compounds in citrus oil, and enhance formulations of beverage concentrates, says a new study.