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Lisa Young: “What this measure is trying to do is shift the norms. It’s not about if you can go back and buy more. It’s not a ban. It’s about how much is considered a reasonable amount of food or to drink to consume at one time.

The RD's perspective: Lisa Young, NYU

With current soda sizes, we’re not really giving consumers a choice, RD says

By Maggie Hennessy

Ahead of the June 4 vote on whether New York City delis and restaurants should be allowed to serve large sugary beverages, FoodNavigator-USA caught up with Lisa Young, RD, PhD of New York University on the importance of more radical approaches to curbing...

Belliveau:

Interview with Dan Belliveau, creator of coffee flour and co-founder of CF Global

Coffee flour inventor: We’re finally beyond the stage where people just call us crazy'

By Maggie Hennessy

A longtime executive at the likes of Starbucks, Frito-Lay and General Motors used his experience in improving supply chain efficiency to create a groundbreaking food ingredient traditionally left to rot as a byproduct of the roughly 17 billion pounds...

Caliwater founders Melissa Reed and Matt McKee. McKee:

Special edition: Healthy beverage trends

Caliwater cactus drink founder: ‘We’re where Zico was 10 years ago’

By Maggie Hennessy

Longtime friends and film and television industry colleagues Matt McKee and Melissa Reed’s plans for a locally sourced juice bar in downtown Los Angeles morphed into a beverage company whose flagship product is ready-to-drink prickly pear cactus water...

Frava CMO Alex Portin: 'When you haven’t got any money you have to be pretty creative'

Special edition: Healthy beverage trends

Fruit + Java = Frava: NY-based start-up bets on naturally caffeinated juice

By Elaine WATSON

Being a minnow in a pool of sharks is both scary and exhilarating, admit the entrepreneurs behind caffeinated fruit juice Frava. But “in the worst case scenario, it’ll make the subject of a good business school essay” (presumably about biting off more...

Goya's new 350,000-sq.-ft. manufacturing and distribution facility in Brookshire, TX.

In conversation with Goya VP Bob Unanue on the $250 mn US expansion

Goya: from ingredient to prepared foods company in 10 years

By Maggie Hennessy

Historically a mainstay brand in ethnic grocery stores and the international aisle of supermarkets, Goya has grown into much more than an ingredient company—with a portfolio of more than 2,000 SKUs ranging from beans and olive oil to coconut milk and...

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