AquaBounty Technologies - which is hoping to become the first company to introduce a genetically engineered (GE) animal to the human food supply - posted net losses of $3.5m in the six months to June 30, up from a loss of $2.1m in the first half of 2013.
Retailers that offer an attractive packaged salad range are more likely to attract high-spending ‘foodies’ to their stores, says Packaged Facts, citing data showing that bagged salad shoppers are much more likely to pay extra for healthier products, try out new things, seek out ‘gourmet’ options, and enjoy eating ‘foreign’ foods.
The FDA’s overhaul of the Nutrition Facts panel misses a public health opportunity by prohibiting firms from evening highlighting long chain omega-3 fatty acids EPA and DHA on the panel on a voluntary basis, says GOED, the Global Organization for EPA and DHA Omega‐3s.
The environmental cost of beef production is nearly ten times more than any other form of meat or livestock production, say researchers.
Jimmy Dean sausage maker Hillshire Brands has recommended terminating its agreement to acquire Pinnacle Foods in the wake of the $63/share takeover offer from Tyson Foods.
Botanical ingredient supplier Gencor has teamed with Canadian company Radient Technologies to bring to market a new array of natural compounds suitable for use as functional food, beverage and dietary supplement ingredients.
Meat snack bars take beef jerky to a new level, appealing to busy and health-conscious Americans, says a Datamonitor researcher.
The recent furor over the ingredients in Taco Bell’s taco meat has had an unintended positive effect for one of its suppliers. Cargill reports higher interest in its Trehalose additive after all of the publicity connected to the affair reverberated though the marketplace.
There’s a reason why beef burgers are so popular, says Cluck ‘n Moo founder Steve Gold. They taste great and they are really succulent. But what if you could have the same great taste with less than half the saturated fat and 32% fewer calories?
“I am large, I contain multitudes,” poet Walt Whitman famously observed. He could have been talking about the potentially valuable proteins that are lost daily in the waste streams of ingredient operations for want of knowing what they are and what they can do. It’s a situation that a cross-Atlantic startup seeks to change.
Dietary recommendations for protein intake should be increased for healthy older adults to 1.0 to 1.2 g protein/kg body weight/day, says an international team of experts.
Last year Professor Mark Post sparked international interest with the unveiling, and tasting, of the world's first lab-grown meat. Since then he's been working to iron out technical issues so that commercially available lab-grown meat can become a reality.
More than half of Americans say they want more protein in their diets, while the percentage that claim to look for protein on the Nutrition Facts panel has increased from 20% in 2009 to 25% in 2013, according to market researcher NPD Group.
The American Herbal Products Association has set a new policy for how member companies ought to calculate the amount of protein in their products to deal with a situation in which the amount of protein has potentially been overreported in some products in recent years.
AquaBounty Technologies - which is hoping to become the first company to introduce a genetically engineered (GE) animal to the human food supply - posted net losses of $4.7m in 2013, up from $4.4m in 2012.
Meat from grass-fed organic dairy steers may be of greater nutritional quality than conventionally raised steers, but falls below standard in overall consumer liking and flavour tests, according to research.
Hurdles in food safety, taste and consumer acceptance await on the London South Bank University’s quest to join two big food innovations: 3D printing and insect-based ingredients.
Two-thirds of all fish harvested for food is likely to come from fish farms by 2030, according to a report from the Food and Agriculture Organisation (FAO).
Citing increased consumer and retailer demand for transparency, Cargill rolled out labels on all consumer and bulk ground beef products containing finely textured beef (FTB) starting Jan. 20, 2014. The label “Contains Finely Textured Beef” is printed near the nutritional panel on the back of product labels and boxes.
Vegetarians aren’t necessarily looking for alternative proteins or meat analogues, and makers of meat-free meals are embracing a range of trendy flavours and ingredients, says Classic Cuisine’s new product development manager Paul Hunt.
NMI found that 35% of U.S. shoppers say non-GMO is a concern to them. That’s up from 25% two years ago. In this webinar you will learn...
New from Corbion Purac: all natural ingredients developed for meat and poultry to satisfy all demands for quality, safety, and natural...