As moves to secure GMO labeling continue to gain momentum at a state level, Whole Foods Market has “put a stake in the ground” and made a commitment to label all products containing genetically modified organisms (GMOs) in its US and Canadian stores by...
Almost a third (30%) of American adults say they are trying to reduce or exclude gluten from their diets, according to The NPD Group, which conducted a consumer survey in January 2013.
Health Canada has approved Ingredion’s NUTRAFLORA prebiotic fiber as a source of dietary fiber under its revised Fiber Policy for Labeling and Advertising of Dietary Fiber-Containing Food Products, introduced in February 2012.
Big interview: Ingrid Hirstin Lazcano, CEO, Andean Dream
A technical paper produced by NASA in 1993 observes: "While no single food can supply all the essential life sustaining nutrients, quinoa comes as close as any other in the plant or animal kingdom.”
Organic Valley recently announced a plan to distribute more than $1 million in grants to fund research, education and advocacy on the production of organic foods. The grants have long term goals and a near term objective, with one of the biggest individual...
Sunsweet Bakery has launched a new line of purple colored plum-infused baked goods that offer a tasty, new experience with a ‘myriad of health benefits’, it says.
A US flour and grain blend recall has hit major brands including Frito-Lay and Mondelez and forced widespread precautionary recalls on snacks, cereal and biscuit products.
With some of the nation’s biggest organic brands already among its customers, Kamut International is anticipating even more growth as it expands the science behind its ancient grain to target heart health, diabetes and sport nutrition.
Kellogg has described its Special K Red Berries recall as “very small” as Bimbo Bakeries USA issues a broad voluntary recall on its core bread brands due to possible flexible wire contamination.
Resistant starch can effectively replace flour in foods like muffins, focaccia bread, and chicken curry to boost the fiber content without affecting the sensory characteristics, says a new study from Texas Woman’s University.
A new study provides “compelling” evidence that high fructose corn syrup (HFCS) and table sugar (sucrose) do not increase fat levels in the liver when consumed in ‘real-world conditions’, says it co-author Dr James Rippe.
The rise of celiac disease is not a result of higher gluten content from wheat breeding but more likely a result of increased per capita consumption of wheat flour and vital glutens, a scientist says.
A new position statement from the Academy of Nutrition and Dietetics (AND) which can be paraphrased as 'there is no such thing as good and bad foods, only good and bad diets' is eminently sensible, but will play into the hands of 'junk'...
The Girl Scouts of America are facing some healthy flak after promoting their new Mango Crème cookies with NutriFusion as nutritionally equivalent to fruit.
