Healthy Foods

Special edition: Oils & fats

Time for a rethink on saturated fat?

By Elaine Watson

If the cover of TIME magazine earlier this month (headline: Eat Butter) is anything to go by, it would seem that the conversation about fat, and saturated fat in particular, is changing, at least in the media. But are policymakers sitting up and taking...

Betty Campbell, EAS Consulting:

Insights from IFT 2014

Is your product ready for nutrition label changes?

By Maggie Hennessy

Food and beverage manufacturers are holding their collective breath in anticipation of the proposed changes to the Nutrition Facts panel put forth by the Food and Drug Administration and likely to be finalized next year. 

Josh Schonwald: 'Chefs are like rockstars in our culture today. People listen to them.'

IFT 2014: Chefs! Is it time to proudly serve GMOs on your table?

By Elaine Watson

You'd think that pro-science,'molecular gastronomists' such as Chef Homaru Cantu would be all in favor of genetically engineered foods, especially if they can add nutrition, or reduce the environmental impact of food production, right?...

Despite their confusion over how much they need and what the health benefits are, consumers’ positive nutrition association with protein translates to increased momentum for packaged foods and beverages that cue “protein.”

Macho yogurt, nuts & eco-eating: why there’s still growth in protein

By Maggie Hennessy

Growing consumer interest in positive nutrition, demographic shifts, new eating patterns, recent scientific findings, and the recommendations from the 2010 Dietary Guidelines for Americans all point to a bright future for protein-rich foods and beverages,...

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