The outlook for economic growth remains uncertain, Cargill said on Tuesday, as it reported a 22 percent drop in full-year earnings to $2.6bn, from $3.3bn a year earlier.
Headlines continue to raise concerns over the health effects of excessive meat consumption, a situation that is boosting consumer interest in meat substitutes. But what does the science say about meat and health?
An observational study analysing the eating habits of 31,823 women suggests that only moderate consumption of high quality chocolate has a positive impact on heart failure risk.
Norovirus and salmonella caused the most reported foodborne illness outbreaks in the United States in 2007, according to a new report from the Centers for Disease Control and Prevention (CDC).
California-based flavor firm Senomyx has entered into a four-year partnership with PepsiCo in order to develop sweetness enhancers and natural high-intensity sweeteners for new PepsiCo products.
Vegetarian protein options have come a long way from the once-ubiquitous lentils and tofu as food scientists have stepped up to the challenge of creating innovative meat substitutes.
New technologies to boost wheat yields are needed to meet an anticipated increase in global wheat demand, claim wheat geneticists writing in the latest issue of Crop Science.
ConAgra has launched its flavors and seasonings business under a new brand name, following the sale of its Gilroy Foods and Flavors dehydrated vegetable business to Olam International last month.
Do you want a statin with that cheeseburger and milkshake? Touting pharmaceuticals as the neutralisers of fast food is not the answer to unhealthy diets and even the suggestion sends out the wrong message.
A federal judge ruled on Friday that genetically modified (GM) sugar beets should not be planted or processed until the US Department of Agriculture has carried out a thorough assessment of their impact on other crops.
Trading directly with Ecuadorean farmers ensures a better quality bean and boosts the ecological and ethical profile of a chocolate company, claims a US manufacturer.
The place of private label products in the grocery store has been cemented by the economic downturn as many categories have continued to grow, according to a new report from market research organization IRI.
Lawmakers released a bipartisan agreement on the Senate’s food safety bill on Thursday, signaling that it is likely to be debated in the Senate when it reconvenes in September.
Very low intakes of saturated fats may be just as bad for you as very high intakes, and could lead to an increased risk of death from stroke - according to new Japanese research.
China is to monitor the nutritional status of its population, with the Ministry of Health focussing on nutritional deficiencies and excesses, according to the People's Daily Online.
Consumers allergic to milk, egg or peanut should not ignore “may contain” labels – as they are often contaminated with the stated allergen – much more so than those that make no claim, new research suggests.
Consumers are no longer satisfied with drinks that cause energy to spike and rapidly drop - but manufacturers are looking at new ways to provide consumers with an energy boost, says Beneo's Claudia Meissner.
The Dietary Guidelines for Americans should focus on whole foods and eating patterns rather than individual nutrients, argues a commentary in the latest issue of the Journal of the American Medical Association.
Canadian natural and organics group SunOpta has reported a surge in operating income to C$11.8m in the second quarter of 2010, up from C$4.6m the previous year, reflecting continued interest in natural and organic foods, the company said.
Despite a massive increase in recent years, new research from Mintel suggests that energy drinks and shots may be struggling to find new customers in the US .
A new study has suggested that a cross-linked a pectin coat could improve the stability of natural oil bodies, making their potential for industrial use more viable.
Cargill has introduced a new starch-based stabilizer for use in sports drinks as a possible replacement to gum arabic – an ingredient susceptible to supply and cost issues.
The Centers for Disease Control and Prevention (CDC) has said that part of the reason obesity prevalence is lower in Colorado than in other states could be Denver’s altitude.
A new study has identified and sequenced antioxidant proteins in yogurt that could be used as stabilizers in functional foods, following on from previous research on their potential.
Indonesian palm oil supplier PT Smart has refuted Greenpeace claims that it is destroying rainforest, publishing an independent verification report (IVEX) detailing its practices.
The USDA’s Agricultural Research Service (ARS) has signed an agreement with Israel’s Ministry of Agriculture and Rural Development to collaborate on research to help meet the world’s food and agricultural needs.
US Department of Agriculture (USDA) Secretary Tom Vilsack said on Tuesday that world wheat supplies are robust, despite fires that have devastated Russian wheat crops and flooding in Canada.
The US Department of Agriculture (USDA) has set sugar import tariff-rate quotas for the 2011 fiscal year – including extra specialty sugar “to accommodate a rapidly expanding organic food sector”, USDA said.
Cocoa fell to a three month low in London on signs that supplies in the world’s biggest producer countries would be boosted by the better crop husbandry initiated over the past three years.
Chairman and CEO of Sara Lee Corp. Brenda Barnes has resigned from the company so she can focus on improving her health after she suffered a stroke in May, the company’s board of directors has said.
South Korean firm CJ CheilJedang Corp. (CJ) has introduced new rice bran fiber and protein ingredients to boost the nutritional profile of a range of foods including baked goods, pasta products and meats.
Stevia supplier GLG Life Tech’s gross profits increased 126 percent in the first half of 2010, and revenue grew 35 percent, to C$18.7m, boosted by development of its proprietary stevia leaf, the company said.
The Child Nutrition Act has been broadly welcomed by the food and beverage industry, following its unanimous passage through the Senate late last week.
Big oops. Meat and milk from the offspring of cloned animals has entered the UK food chain. Cue scary headlines and scared consumers. But the leviathan of EU-lawmaking means no-one actually knows if it’s legal or not. And that’s an even bigger oops.
The concept of simplicity in the food industry has become a mainstream consumer demand, according to market analysts at Mintel – and manufacturers need to find ways to address it.
Replacing some of the original fat in muffins with soluble cocoa fibre could help manufacturers boost the health profile of their products, says a new Spanish study.
Scientists have found evidence that genetically modified (GM) crops could be prevalent in the wild, according to new research presented to the Ecological Society of America last week.
A new study suggests that a deficiency in alpha-linolenic acid (omega-3) coupled with a chronic excess of linoleic acid (omega-6) could lead to ‘inherited obesity’.
TIC Gums has warned its North American customers against substituting wood rosin for gum rosin to stabilize fruit-flavored beverages, after the European Food Safety Authority questioned its safety last month.
California-based flavor firm Senomyx has reported a 91 percent increase in revenue for the second quarter of 2010 compared to a year earlier, boosted by sweetness enhancer R&D and further commercialization of its flavor ingredients.
The problem with Kellogg’s tainted packaging has been solved, US federal authorities said yesterday – as the company confirmed the chemical responsible for the huge recall is not used in its European operations.
A shift in gut microbial composition may explain the rising prevalence of chronic stomach upsets and even obesity among children in developed nations, suggests new research.
Consumers are continuing to increase spending on products for health and wellness – with a renewed focus on whole foods as a foundation, according to a new report from the Hartman Group.
