Labeling, marketing & advertising

Lean finely textured beef is beef from trimmings that has been separated from the fat using a centrifuge. It is then treated with ammonium hydroxide to eliminate harmful bacteria such as E. coli and salmonella

Slimeageddon 2012: Who is really to blame for the pink slime debacle?

By Elaine Watson

With lean finely textured beef (LFTB) now off the menu at some of the nation’s biggest retailers and fast food chains, recriminations are flying thick and fast over who is to blame for the whole sorry, pink, slimy mess currently engulfing the food industry.

Dr Keen: 'We have to stop talking about the antioxidant property of food before it is consumed. These test tube results have no relevance.'

Dispatches from IFT Wellness 2012

Professor: Term 'antioxidant' should be banished from food labels

By Elaine Watson

The term ‘antioxidant’ should be banished from food labels and replaced with more specific claims about the health benefits of the phytonutrients and other ingredients in question, according to one leading academic.

Understanding the Hispanic market for new product success

Understanding the Hispanic market for new product success

By Caroline Scott-Thomas

The growing Hispanic market holds huge opportunity for food manufacturers in the United States, but understanding cultural dynamics is vital to new product success, according to a panel of experts speaking at the Research Chefs Association conference...

Don't get slimed...

“Pink slime”: Safe, nutritious – and icky

By Caroline Scott-Thomas

An overwhelming chorus of “eww, that sounds gross!” alongside some scary junk science about ammonium hydroxide, has led to a safe, nutritious product being pulled from stores – but there is an important lesson here for industry.

Are all-natural claims worth the risk?

Are all-natural claims worth the risk?

By Elaine Watson

The threat of civil litigation is now so great that food manufacturers using any ingredients not found in ‘Grandma’s kitchen cupboard’ should think twice about making ‘all-natural’ claims on pack, according to one firm specializing in food label compliance.

‘Corn sugar’ LA hearing: Who are the defendants in HFCS lawsuit?

‘Corn sugar’ LA hearing: Who are the defendants in HFCS lawsuit?

By Elaine Watson

Attorneys for the Sugar Association and the Corn Refiners Association (CRA) went head to head at federal judge Consuelo Marshall's courtroom in Los Angeles at noon today as the dispute over the CRA’s right to describe high fructose corn syrup (HFCS)...

FDA offers support in industry roll-out of Facts Up Front labeling

FDA offers support in industry roll-out of Facts Up Front labeling

By Caroline Scott-Thomas

The FDA wrote to the Grocery Manufacturers Association (GMA) and the Food Marketing Institute (FMI) in December in support of the trade groups’ front-of-pack labeling program, saying it would exercise enforcement discretion for certain aspects of the...

Online grocery shopping on the rise: Survey

Online grocery shopping on the rise: Survey

By Caroline Scott-Thomas

Shoppers increasingly are looking to the internet for better deals on foods and beverages, according to a new survey from the Integer group and M/A/R/C Research.

Non-GMO Verified sales hit $1bn

Non-GMO Verified sales hit $1bn

By Caroline Scott-Thomas

Non-GMO Project Verified has become the fastest growing food eco-label in North America, as sales of certified products hit $1bn in 2011, according to findings unveiled at Organic Monitor’s Sustainable Foods Summit in San Francisco last month.

Walmart unveils new “Great For You” logo

Walmart unveils new “Great For You” logo

By Caroline Scott-Thomas

Walmart has unveiled its new on-shelf and front-of-pack logo to highlight healthy choices among its own-brand products, including fresh and packaged fruits and vegetables.

US eating patterns see growing Hispanic influence, says NPD

US eating patterns see growing Hispanic influence, says NPD

By Caroline Scott-Thomas

Hispanic influence on overall American eating habits is growing – and marketers should pay attention to US Hispanics’ dining traditions to stay ahead of the curve, according to market research organization The NPD Group.

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