Whether the food industry likes it or not, when it comes to GMO labeling, the “train appears to have left the station”, according to former FDA associate commissioner of foods Dr David Acheson.
US consumer group SumOfUs has plastered its new “Got Aspartame in your kids’ milk?” poster on buses destined for Food and Drug Administration (FDA) HQ, in a last-ditch attempt to convince the authority not to approve a proposed amendment to the standard identity for milk.
In an order that will be read carefully by those following ‘natural’ labeling lawsuits, a California judge has rejected an argument routinely made by defendants - that the FDA has primary jurisdiction when it comes to judging whether ‘natural’ claims are deceptive.
Cargill has launched a new initiative designed to help manufacturers improve the nutritional profile of foods marketed to children and meet a swathe of new guidelines from retailers, the government and other organizations setting nutrition criteria for kids’ foods.
An Abbott Laboratories shareholder proposal to remove genetically-modified organisms (GMOs) from its natural products - including its Similac infant formula range - has been rejected, the Illinois-based company has revealed.
Formulators seeking reduced-sugar cookies that are also acceptable to consumers may consider inulin to replace some of the sucrose, but erythritol isn’t a valid option, suggests new research from Spain.
PepsiCo says it is investing heavily in R&D to ‘reinvent’ the flagging cola category in North America.
The Food and Drug Administration (FDA) has moved to defuse remaining consumer “confusion” surrounding the US dairy industry-filed request to amend the standard of identity for milk to include non-nutritive sweeteners such as sucralose and aspartame.
A patent application filed by PepsiCo reveals some of the more “surprising” properties of Rebaudioside D (Reb-D) - the steviol glycoside claimed to have one of the best sweetness profiles of them all.
We have heard from attorneys representing food and beverage manufacturers about what Judge Richard Seeborg’s decision to throw out a lawsuit vs AriZona Iced Tea could mean for other ‘all-natural’ cases. But what do lawyers representing consumers in such cases think?
Clover-Stornetta Farms has joined the ranks of firms targeted with class action lawsuits that allege added sugar is being concealed by listing it on pack as ‘evaporated cane juice’.
Cargill’s net earnings slumped 42% to $445m in the third quarter of fiscal 2013 (ended Feb 28) compared with Q3 2012, as high feed costs hit margins in its North American meat operation.
Biotech firm Dynamic Food Ingredients (DFI) Corporation is a step closer to commercialising technology it claims could slash production costs for the bulk sweetener erythritol, opening up new opportunities for the food industry.
PepsiCo tells BeverageDaily.com that it seeks partnerships with ‘relevant and attainable designers’ who keep the focus on the Diet Pepsi brand rather than overshadow it.
A decision by a judge to throw out a class action lawsuit alleging that AriZona Iced Teas are not ‘natural’ because they contain high fructose corn syrup (HFCS) and citric acid, should give hope to scores of firms facing similar legal challenges, say experts.
A leading food manufacturer is looking for partners to help it identify natural ways to enhance sweetness, perhaps by utilizing ‘waste’ materials from food processes such as fruit peel.
Trader Joe’s has become the latest firm to be hit with a class action lawsuit alleging it 'conceals' added sugar by listing it on pack as ‘evaporated cane juice’.
Geneva-based Natural Taste Consulting (NTC) has developed a ‘unique, sustainable and cost effective’ solution to significantly reduce the undesired licorice taste of stevia extracts, and bring the taste closer to sugar.
Purple is hot (well, so says Dr Oz). From purple carrots, potatoes, tomatoes and cauliflower to blackberries, grapes, blueberries and cabbage, a deep purple hue is usually a good sign that fruits and veg contain a healthy dose of beneficial phytonutrients.
Natural Taste Consulting (NTC) has developed a new natural fat enhancer that works by stimulating fat taste receptors, replicating the taste and aroma of fat.