Food safety and labeling

60-second interview: NSF International updates Non-GMO certification program

05-Aug-2019 By Elaine Watson

NSF International has just updated its Non-GMO certification scheme and logo. FoodNavigator-USA (FNU) caught up with Sarah Krol (SK), global managing director of food safety product certification to find out what this means... and whether firms are ready...

Farmhouse Culture rebrands to reach younger consumers, highlight organic

24-Jul-2019 By Elizabeth Crawford

To attract a broader base of younger consumers and “get credit” for only using organic ingredients, the fermented food and beverage manufacturer Farmhouse Culture has overhauled its branding with brightly-colored, playful packaging and a prominent new...

‘Sales of aspartame should be suspended’: EFSA accused of bias in safety assessment

22-Jul-2019 By Katy Askew

EFSA’s decision-making process may have been biased by ‘conflicts of interest’ and the distribution and sale of aspartame in the EU should be suspended, says the author of a new research dossier calling the safety of the sweetener into question.

Cargill and Ecolab launch second year of Techstars Farm to Fork Accelerator

18-Jul-2019 By Mary Ellen Shoup

Cargill and Ecolab have announced the 2019 class of startups participating in its Techstars Farm to Fork Accelerator 13-week program.

Industry pushes for 100% adoption of standard food date labeling by January 2020

25-Jun-2019 By Mary Ellen Shoup

By the end of 2019, 98% of food and beverage products will have adopted a standardized version of date labeling – ‘Best If Used By' – with complete adoption anticipated by January 2020, predict the Grocery Manufacturers Association (GMA) and the...

WATCH: Grain Millers works to keep up with year-round demand for oats

17-Jun-2019 By Mary Ellen Shoup

Grain Millers - an industry supplier of oats in various forms from oat bran to whole oat flour - is evolving to meet the year-round demand for oats, which were once a seasonally driven crop, says Grain Millers' VP of product development, Roberto...

Soup-To-Nuts Podcast: CBD is growing fast, but several hurdles could slow progress

07-Jun-2019 By Elizabeth Crawford

The CBD market is exploding with the ingredient popping up in everything from bars to beverages to confections and everything in between – driving up sales to more than $200 million in 2018 by conservative estimates and an expected $3.8 billion by 2025,...

New mouse study finds level of liver toxicity for CBD

24-May-2019 By Hank Schultz

A study published recently has found a level of liver toxicity for CBD, putting up a big caveat to the notion within the hemp/CBD world that its products have nothing in the way of safety concerns.

Better-for-you frozen food brand Luvo pushes forward the idea of food as medicine with new bundles

16-May-2019 By Elizabeth Crawford

With the addition of an advisory board member who is a certified physician and chef, the better-for-you frozen meal company Luvo is creating new products that it hopes will help lay a foundation for packaged food to one day be considered a health management...

Investing in the Future of Food: RangeMe helps startups become shelf ready & business savvy

15-May-2019 By Elizabeth Crawford

Under pressure to beat the competition or secure returns for investors, most startups want to get on store shelf as fast as possible, but first they must checkoff a litany of minimum requirements that can turn into unexpected roadblocks if they don’t...

A La Mode follows ‘customer-oriented approach’ to create allergy-friendly, all natural ice cream

19-Apr-2019 By Elizabeth Crawford

Operating on the premise that the best way to get ahead in today’s competitive to market is to “utilize a customer-oriented approach,” the founders A La Mode are tweaking their allergy friendly ice cream and packaging to meet the growing demand for all...

Investing in the Future of Food: Effective branding challenges the competition – not the consumer

17-Apr-2019 By Elizabeth Crawford

One of the main goals of effective branding and packaging is to set a product apart from the competition, but how this is achieved is fundamental to whether a product will be embraced or shunned by consumers.

Soup-To-Nuts Podcast: What will it take to create a sustainable food system to feed 10 billion people?

12-Apr-2019 By Elizabeth Crawford

By 2050, the Earth’s population is predicted to reach upwards of 10 billion people who will require significantly more food than is produced today, which many predict is not feasible without drastic changes in the way food is produced, transported and...

FDA’s Nutrition Innovation Strategy pushes forward with updates to labeling, standards of identity

05-Apr-2019 By Elizabeth Crawford

FDA will push forward with its Nutrition Innovation Strategy despite the departure this month of FDA Commissioner Scott Gottlieb who championed the initiative as a way to reduce the burden of chronic disease through improved nutrition, according to an...

Impossible Foods issues voluntary recall as it gears up for launch at 570 Red Robin locations

27-Mar-2019 By Elaine Watson

Plant-based meat start-up Impossible Foods has issued a voluntary recall of a single lot number of its product after a restaurant in California discovered a “food-safe, sealed, one-inch plastic object in a case of Impossible Burger bulk product.”