Food blogger Vani Hari (a,k.a. the ‘Food Babe’) claimed victory on Wednesday after Kellogg said it was “actively testing natural alternatives” to the antioxidant BHT in cereal packaging liners and General Mills said it was “already well down the path of removing it,” after she launched a petition urging them to drop it.
While it might not have been a classic Eureka! moment, watching his fellow medical students squeezing baby food into their mouths during lectures was certainly a defining moment in the genesis of LA-based fruit snacks sensation Fruigees and the life of CEO David Czinn, who ditched medicine to go into business with his cousin (COO) Josh Kahn shortly afterwards.
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Genetically engineered crops are not a magic bullet and some weeds have become resistant to the herbicide glyphosate (RoundUp) used with selected GM crops, said Monsanto’s chief technology officer Dr Robert Fraley in a debate on Wednesday. But that doesn’t mean the whole ag-biotech experiment has ‘failed’ and that we should throw out the GM baby with the bathwater.
Some food manufacturers still worry that using potassium chloride to replace salt in their recipes might compromise their clean label credentials. But the FDA’s recent proposal to include potassium as one of the nutrients that must be listed on the Nutrition Facts panel is helping to change that mindset, says NuTek Salt.
Food manufacturers are under increasing pressure to reduce sodium, but surveys suggest many shoppers are, well, not that bothered. So where does this leave firms plugging sodium reduction solutions?
Advances in technology can help firms more quickly and easily reduce sodium in breads and grain-based packaged foods – a previously repetitive and expensive trial and error process, according to Janice Johnson, food applications leader in salt at Cargill.
The American Heart Association says its recently launched consumer education campaign encouraging Americans to “break up with excess salt” seeks to “build an army of passionate and willing supporters” to pressure food manufacturers to reduce sodium in packaged foods.
Salt replacer use is growing but low salt claims are not, as food companies favour a ‘quiet’ approach – but growth in gourmet table salts may threaten salt reduction efforts.
Four years ago sodium was public enemy #1. The Institute of Medicine (IOM) was calling for the FDA to modify the GRAS status of salt and slash the daily value for sodium to 1,500mg, and the food industry was on high alert. Today, sugar is the new bogeyman, and while sodium intakes remain stubbornly high, the FDA has yet to issue voluntary guidelines. So is sodium reduction falling down the food policy agenda?
Salt reduction efforts around the world are making progress – but how has lower salt consumption affected health?
While new class action lawsuits over ‘all-natural’ claims on food labels are still filed in the ‘food court’ in California on a weekly basis, some recent orders from judges handling these cases present a glimmer of hope for beleaguered food & beverage firms, says one attorney.
More than 90% of children aged six to 18 consume on average 3,279 mg of sodium a day—well above the government’s recommendation of 2,300 mg or less per day, according to the Centers of Disease Control and Prevention’s Morbidity and Mortality Weekly Report.
Ingredient suppliers are taking on expanded roles in the packaged food and beverage industry beyond just selling ingredients, from research and development to consulting.
The Grocery Manufacturers Association (GMA) has decided to share its database on how food manufacturers use chemicals that are Generally Recognized As Safe (GRAS) with the US Food and Drug Administration, an initiative the trade group claims will “improve the process and increase transparency for making GRAS determinations of ingredients added to food.”
The FDA’s proposed revamp of the Nutrition Facts panel misses a public health opportunity to mandate disclosure of phosphorus content on nutrition labels, despite the micronutrient’s association with adverse outcomes among kidney patients and growing evidence linking it to health problems in healthy people, claims the Academy of Nutrition and Dietetics(AND).
A class action lawsuit alleging that Coca-Cola misrepresents its flagship product as being free from added preservatives and artificial flavors, has been allowed to proceed by a judge in California.
Whole Foods Market has been targeted in another class action lawsuit alleging that products it labels as ‘all-natural’ are misbranded because they contain “artificial ingredients and flavorings, artificial coloring and chemical preservatives”.
The vast majority of sodium reduction activity in the US food industry is now being conducted by ‘stealth’ in order to avoid alienating shoppers, according to Tate & Lyle.
Reducing salt while maintaining taste is one of the food industry’s biggest challenges.SoSense Miso Powder is a completely natu...
According to Mintel, more retailers and their related brands are taking a proactive approach to organics. Specifically, organic meat/...
With uncertainty over GMO labeling creating anxiety throughout the food supply chain, more and more manufacturers are exploring how to...