FDA is considering adding pre- and post-market enforcement “enhancements” to the final rule for the process of determining food substances are GRAS – or generally recognized as safe, according to a top agency official.
Kraft has unveiled plans to remove artificial preservatives and synthetic colors from its iconic Original Kraft Macaroni & Cheese in the U.S. starting January 2016. Meanwhile, Kraft Dinner Original in Canada will be free from synthetic colors by the end of next year.
As widely predicted, multiple class action lawsuits were filed against KIND on Friday following the publication of a Food & Drug Administration (FDA) warning letter citing a long list of concerns over label claims on its bars and its website.
While Trader Joe’s gets plenty of plaudits, its German parent company ALDI – which operates nearly 1,400 stores in 32 US states - is probably “the most underestimated grocery retailer” in the nation, according to a new report from market researcher Hartman Group.
Isomalt can be used to protect the ascorbic acid content of apple snacks during baking, say researchers.
Analysis of dietary intake data* in the USA, Mexico, the UK and France has revealed that meeting World Health Organization (WHO) targets for potassium and sodium - but at the same time complying with government healthy eating guidelines - is virtually impossible without wholesale changes to eating patterns.
The Environmental Working Group (EWG) has launched a social media campaign and online petition calling on food manufacturers to stop using the preservative propyl paraben.
Jamba Juice has agreed to settle a class action lawsuit filed in California alleging it misled shoppers by labeling its smoothie kits as ‘all-natural’.
From watermelon juice with a dash of lemon; to artichoke water with ginger; maple water; coconut smoothies; caffeine water; protein-packed dairy and non-dairy beverages; and a new wave of turmeric-laced drinks, there was a wealth of beverage innovation on display at the Natural Products Expo West trade show in Anaheim. Here are just a few brands that caught our eye…
Salt of the Earth’s new Umami-Essence Sea Salt can help food manufacturers reduce sodium up to 50% while preserving a clean label because it does not use MSG or artificial ingredients, the Israeli company claims.
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.
Missed some of the presentations or debates in our beverage innovation summit? No problem, they are all available on demand to registered delegates.
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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.
Consumers around the world are becoming more aware of the relationship between food and overall health and wellness. Macro-trends such...