One of the founding fathers of agricultural biotechnology, best-known for his pioneering research on virus-resistant plants, Dr Roger Beachy caught up with FoodNavigator-USA to give us his perspective on the current debate over the role of GM crops in...
Big interview: Kevin Klock, CEO Talking Rain (Sparkling ICE)
Want to know what success looks like? Check out Sparkling ICE. In early 2010 it was generating $10m a year. This year, it’s on course to generate $350-400m and CEO Kevin Klock tells FoodNavigator-USA it could be a $1bn brand by 2018.
Big interview, Gregory Jaffe, Director of Biotechnology, CSPI
The Center for Science in the Public Interest (CSPI) has made a name for itself by tackling the food industry’s big guns on everything from artery-furring entrees to misleading label claims. But where does it stand on genetically modified organisms (GMOs)?
USDA certified organic on a food label means something concrete. ‘Natural’ or ‘clean label’ mean something rather more fluid. But while the stream of lawsuits over ‘natural’ claims suggests more clarity is needed - particularly on GMOs - some general...
Read the full May 14 Institute of Medicine (IOM) report ‘Sodium intake in populations’ -all 200 pages of it - and the conclusion is clear: Excessive sodium consumption is bad for your heart, and all Americans need to cut back - a lot.
Blanket opposition to genetically modified crops is “a morally unacceptable position to take on the basis of unsubstantiated suspicions and fears”, according to the boss of Toronto-based firm Maple Leaf Foods.
Back in 2008/9, Boulder Brands CEO Steve Hughes had a lot of sleepless nights. The struggling Smart Balance spreads business - which represented 90% of group revenues - was running “in fourth gear” - and the economy was in the doldrums.
If it sounds like a ‘chemical’, or isn’t in the kitchen cupboard, shoppers may regard it with suspicion. But which ingredients are 'acceptable' to today's consumers, which are to be avoided, and who decides?
Throwing away food is like stealing from the table of the poor and the hungry
When it comes to winning hearts and minds about the merits of genetically engineered ingredients (and whether to alert consumers to their presence on food labels), it’s fair to say that the biotech industry has not done a great job.
In February 2012, Kraft unveiled a category first: MilkBite milk and granola bars for the refrigerated dairy aisle combining “real milk” (and as much calcium as an 8floz glass of milk), whole grains, nuts and fruit.
Americans have rights. To bear arms, to enjoy free speech, life, liberty and the pursuit of happiness. They also have the right - argue opponents of NYC Mayor Bloomberg’s super-size soda ban - to drink a 44oz soda containing more than 30 teaspoons of...
Dealing with problems that may arise in the formulation of food and beverage products is vital for manufacturers. In the second part of his look at troubleshooting, Leatherhead Food Research’s Dr Wayne Morley applies his top tips to real case studies.