Adventurous, bold flavors in sauces and condiments are driving new consumer taste discoveries, according to a new trend report from the Center for Culinary Development (CCD) and market research organization Packaged Facts.
Big interview: Ronald Stotish, ceo, AquaBounty Technologies
Arguments put forward by senators attempting to derail the approval process for the world’s first genetically engineered fish for human consumption are politically motivated and have no basis in fact, according to the firm trying to bring them to market.
US and Mexican governments have signed an agreement to end a 17-year trucking dispute that has seen Mexico impose tariffs on a long list of US exports, including many food and agricultural products.
A $14.7m innovation center claimed by owner Cargill be ”one of the world’s most advanced food R&D facilities” will open next Friday (July 15) in Wichita, Kansas.
Researchers developing new meat products grown from stem cells say that the first products, which should be ready within the next year, could begin a movement to more sustainable meat production.
Facing an ever-increasing population, and a growing demand for meat products, the world’s first in vitro meat may offer the beginning of a new solution to the problem, say researchers.
American consumers are more accepting of cloned animal products than their European counterparts, according to new research from Kansas State University.
A coalition of consumer advocacy groups has filed a lawsuit against the Food and Drug Administration (FDA), claiming it has failed in its legal responsibility to address overuse of antibiotics in animal feed.
An Italian cured meat company is at the centre of a health scare in Canada after authorities warned that two of its products could be contaminated with Listeria monocytogenes.
Continued pressure on manufacturers to oust synthetic anti-oxidants and anti-microbials from food labels has helped drive double-digit growth in natural preservatives for Danisco in the US, bosses have revealed.
A year after the Gulf oil spill caused a fishery disaster in the region, FDA’s Don Kraemer of the Center for Food Safety and Applied Nutrition (CFSAN) says steps taken to ensure seafood safety have worked.
A new report from the World Cancer Research Fund (WCRF) recommends limiting red meat consumption and completely avoiding processed meats, and 'confirms' that red and processed meats increase risk of bowel cancer.
The Government Accountability Office (GAO) has criticized the FDA’s program to oversee the safety of imported fish and seafood as ‘limited’, in a new report issued this week.
Beta-glucan could be used to partially replace salt while retaining taste and texture in high pressure processing of chicken breast meat, according to a new study in Food Chemistry.
Genetically modified fish in California would have to be labeled as such according to a bill approved by the California Assembly Health Committee last week.
Hot cayenne pepper could help burn calories and curb appetite, particularly for people who do not regularly eat spicy food, suggests a new study from Purdue University.
The Food Safety Inspection Service (FSIS) has issued draft guidelines to help small ready-to-eat meat manufacturers reduce the risk of harmful bacteria in their products, following related recalls last year.
Protein producer Proliant claims its ingredient VersiLac helps manufacturers to remove added salt in some food applications and to cut them by up to 25 percent in others, according to research at the Wisconsin Center for Dairy Research.
The Grocery Manufacturers Association has issued “a perfect storm” warning about a repeat of the 2008 food commodity crisis; this time sparked by diverting US corn production from food and feed to produce fuel.
Soy ingredients company Solae has been recognized by the Ethisphere Institute as one of the 2011 World’s Most Ethical (WME) companies, for practices Solae claims raise the bar for the food industry.
The US Department of Agriculture has proposed that companies should hold meat and poultry products until inspectors have received foodborne pathogen test results, in an effort to reduce illness.
Good flavor, interesting texture, and proper cooking techniques are needed to make successful meat-free entrées on a large scale, according to a presentation at the recent Research Chefs Association conference in Atlanta.
Spice maker McCormick reported a 13 percent rise in its first quarter earnings, boosted by cost savings and strong domestic and Asian sales, the company said on Tuesday.
The National Oceanic and Atmospheric Association (NOAA) has said it will continue to test seafood from the Gulf of Mexico into the summer, in an effort to convince consumers that seafood from the region is safe to eat.
American adults’ exposure to mercury from sources such as fish is not linked to an increased risk of cardiovascular disease, suggests a new study published in the New England Journal of Medicine.
Consumption of most ready-to-eat meat products contributes very little to HCA intake but cooking conditions and ingredients are influential, suggests new US study.
The Grocery Manufacturers’ Association (GMA), along with 90 other groups, has re-affirmed its support for proposals to end the refundable Volumetric Ethanol Excise Tax Credit (VEETC) which subsidizes the blending of corn-based ethanol into gasoline.
Corn and oilseed prices are likely to decline in the short term, but then reach and hold historically high levels, according to projections released by the US Department of Agriculture (USDA) on Monday.
The National Oceanic and Atmospheric Administration (NOAA) has proposed the nation’s first aquaculture policy, which it said responds to growing demand for local, safe, sustainably produced seafood.
Consumers are willing to pay more than government analyses suggest in order to reduce their risk of becoming ill from foodborne pathogens, according to a new study published in Food Policy.
Carbon sequestration could be the most effective way to reduce carbon emissions from US beef production, according to a new report from the Union of Concerned Scientists (UCS).
Maple Leaf has unveiled plans to shut a processed meats facility in Canada as part of an ongoing efficiency drive – the third disposal announced in the last four months.
Global fish consumption has reached its highest ever level of about 17 kg per person on average, supplying more than 3bn people with at least 15 per cent of their average animal protein intake, according to a new report from the Food and Agriculture Organization...
Aging populations are driving growth in the global market for soy foods, as more people turn to soy for its health benefits, according to a new report from Global Industry Analysts, Inc. (GIA).
Pasta firm Barilla has pledged that 45 percent of its eggs will come from cage-free sources by the end of the year, becoming the latest food company to make a move away from eggs from battery-caged hens.
The National Confectioners Association (NCA) has welcomed an initial proposal that could end an ongoing US-Mexico trucking dispute that has seen Mexico impose tariffs on a long list of US exports.
The US Department of Agriculture (USDA) has said it will require nutrition labels on the 40 most popular raw meat products from January 1, 2012, including the number of calories and grams of total fat and saturated fat.
Stricter testing of meat bought for various federal food and nutrition programs may not necessary lead to safer meat, according to a new report from the National Research Council.
Soy ingredients company Solae has introduced a new hydrolyzed soy protein product to increase the yield of whole muscle meat products such as hams, roast beef, corned beef, turkey breast, and bone-in poultry.
Kraft Foods has said it intends to source one million eggs from cage-free hens next year following discussions with the Humane Society of the United States (HSUS) about the treatment of animals in its supply chain.
Pulp from the noni fruit could help extend shelf life of fresh meats by preventing discoloration – although taste could be a barrier, according to research from the University of Arkansas.
Solae has announced that it has raised the price of its soy ingredients globally by seven to nine percent, citing “general inflationary pressure and the current economic environment.”
Dietary intake of red meat or processed meat has no positive association with the occurrence of prostate cancer, according to a new meta-analysis of 26 studies.
The National Oceanic Atmospheric Administration (NOAA) has developed a method to test for chemical dispersants in seafood from the Gulf of Mexico – and has found the chemicals are at safe levels.
The US Department of Agriculture (USDA) has reiterated its late-August prediction that food price inflation will be at its lowest since 1992 this year – but higher commodity costs are likely to increase prices in 2011.
In this new report from ADM, you will discover how you can deliver exciting, delicious international dishes with the authentic flavors consumers crave.
