Whole grains

The CSPI argues that disclosing the amount of whole grains in a food as a percentage of the total grains in that product would help consumers (ie. 27% of the grains in this loaf are whole grains).

What should the criteria be for whole grain labeling statements?

By Elaine WATSON

In 2006, the FDA issued draft guidance  designed to ensure food manufacturers were all singing from the same hymn sheet when making whole grain labeling statements. Seven years later, we are still waiting for the finalized guidance, and comments to the...

Annual quinoa producer prices at farm gate in Peru 2000-11 in real terms (2005=100)

FAO asks: Could quinoa become a worldwide staple?

By Caroline SCOTT-THOMAS

Quinoa’s relatively high price compared to staple grains may restrict consumption to health-conscious consumers in high-income countries for now – but it could play an important role in food security in the long term, according to the FAO.

Clif Bar CEO Kevin Cleary: 'For the past 10 years, we’ve had a compounded annual growth rate of 17%'

Big interview: Kevin Cleary, CEO Clif Bar & Company

Clif Bar CEO: 'The protein trend is hot for men and women right now'

By Elaine WATSON

Nutrition bars enter - and exit - the snacks aisle at the speed of light these days. So how has Clif Bar managed to sustain the kind of growth rivals can only dream of, year after year? Elaine Watson caught up with CEO Kevin Cleary to find out.

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