A diet that combines cholesterol-lowering foods may results in greater decreases in low density lipoprotein (LDL) cholesterol levels than a low-saturated fat diet, according to new research.
In order to protect the environment, consumers should forget about switching to organic foods and concentrate on eating less meat, according to new research.
The Food and Drug Administration (FDA) has called for modernization of the science used to develop and evaluate the products it regulates, in a "Strategic Plan for Regulatory Science" document – including in implementation of new food safety...
Cargill has resumed production of ground turkey at the Arkansas facility that was the source of a major recall after turkey from the plant had been linked to a nationwide salmonella outbreak, the company said on Wednesday.
The high intensity sweetener Advantame is not associated with any adverse effects, according to a toxicology study over two generations of rats conducted by Ajinomoto.
The Canadian Government is funding research into novel packaging technology designed to extend the shelf life of fresh produce in a bid to boost access to international markets.
Consumers are capable of noticing small reductions in salt in dairy foods, and gaining acceptance of reformulated dairy products like cheese may be advanced to advertising the benefits of sodium reduction.
Consuming 25 percent of daily calories in the form of added sugars – in line with the government recommended maximum – could increase risk factors for heart disease, according to a new study.
Stevia supplier GLG Life Tech has slashed its revenue expectations for 2011 and has seen its share price slip to a year low, as it reported its second quarter results.
Bunge North America has acquired the margarine assets of the C.F. Sauer Company in Virginia and Kansas, in a move it says could help speed innovation in reduced saturated and trans fat foods.
Dietary guidelines “would benefit from a reality check” according to one of the authors of a high-profile study revealing that following government healthy eating advice could significantly increase food bills.
A former member of the government committee charged with assessing the safety of the first genetically engineered (GE) fish for human consumption says “few, if any technologies could survive” the flawed review process.
A new naturally-occurring preservative that could be added to food during processing has the potential to kill deadly pathogens and extend shelf life, said the US scientists behind the discovery.
A group of US senators has written to the Food and Drug Administration (FDA) in support of the Corn Refiners Association (CRA) petition to allow food manufacturers to label high fructose corn syrup (HFCS) as ‘corn sugar’.
A novel sucrose enhancer that could help firms slash sugar in products by up to 50 percent has been moved into the development phase at San-Diego-based flavor innovator Senomyx.
Cargill Value Added Meats Retail has initiated a voluntary recall of about 36 million pounds of ground turkey products because of possible salmonella contamination, although there is still no conclusive evidence of the outbreak source, the company has...
More than 30 agricultural organizations have signed a letter to Congressional leaders urging them to allow the Food and Drug Administration (FDA) to complete its review of the world’s first genetically engineered fish for human consumption.
The Food and Drug Administration (FDA) has reopened comments on its proposed thresholds for gluten traces in products labeled as gluten free – four years after it originally proposed the guidelines.
The Food and Drug Administration (FDA) has announced fee rates for food facility reinspections and non-compliance with recall orders, as authorized by the Food Safety Modernization Act (FMSA).
Commentary in The Lancet, along with a new analysis of the data, has slammed the recent Cochrane review that claimed salt reduction had no effect on strokes or heart attacks.
Frutarom USA has received organic certification from certification body Secal Israel for its Origanox ingredient, designed to combat lipid oxidation in foods – allowing it to market the ingredient in the United States and around the world.
Dupont, which earlier in the year warned that its May $6.49bn acquisition of Danisco would dent its yearly profits, has defied expectations in second quarter results published today.
Reducing portion sizes has become an important strategy for healthy eating – particularly among younger US adults, according to new research from market research firm The NPD Group.
Two US Senators have sent a letter to the Food and Drug Administration (FDA) urging prompt action on gluten-free labeling laws, after a proposed rule on tolerable gluten thresholds for gluten-free foods has languished for more than four years.
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.
Government proposals designed to protect children from junk food marketing are “based on nutrition standards that are virtually unachievable”, according to a group of Campbell Soup employees.
Many consumers still mistakenly believe that sea salt contains less sodium than table salt, although its primary allure remains its all-natural, unprocessed image, according to one leading supplier.
Campbell Soup has reiterated its commitment to sodium reduction following its high-profile move to add some salt back into its Select Harvest soup range.
The boss of a Massachusetts-based firm attempting to commercialize genetically engineered farmed salmon has accused a small group of senators opposing the move of “willfully ignoring science-based research” and spreading “misinformed paranoia”.
Almost two thirds (62 percent) of shoppers claim that their food buying behavior has changed as a result of higher food prices, according to a new survey.
Calorie labeling, healthier options and reformulation work notwithstanding, some of America’s biggest restaurant chains are still selling products so eye-wateringly caloric that diners eating just one course are getting all the calories they need for...
Some of the biggest names in the US food and drink industry are experimenting with samples of a heart- and gut-friendly oat beta glucan soluble fiber that could also help them slash fat levels and clean up product labels.
Repeatedly being offered the same foods may lead to food ‘boredom’ and decrease energy intakes in women, but variety may actually increase caloric intake, suggests a new study.
While Campbell Soup’s reduced sodium u-turn pales into insignificance when compared with the New Coke debacle, it should serve as a cautionary tale for all food manufacturers embarking on reformulation work, according to marketing experts.
With brand loyalty in the beverage aisles “in freefall” manufacturers have to work harder to excite consumers with new ideas from retro-style acid phosphates to drinking vinegar and Horchata, according to market researchers at The Hartman Group.
It’s enraged dieticians and delighted the Salt Institute. But Campbell Soup’s high-profile u-turn on sodium raises some difficult questions about reformulation for all stakeholders.
As the economy remains in the doldrums, Americans are showing signs of “frugality fatigue” while food is increasingly “playing an important role in helping consumers cope”, according to trend watchers at General Mills.
Campbell Soup Company’s CEO-elect Denise Morrison said in an investor meeting on Tuesday that the company would add salt back into its soup formulations in an effort to lift lukewarm sales.
Cargill has upped the ante in the sustainable palm oil stakes with a commitment that all palm oil products (excluding palm kernel oil products) it supplies to Europe, the US, Canada, Australia and New Zealand will be certified by the Roundtable on Sustainable...
US sales of organic foods and beverages continued to outpace conventional grocery sales in 2010, with the market growing 8.5 percent to reach $23.2bn at retail, according to a new report from Packaged Facts.
Understanding the sensorial aspects of salt with sensory science will help food manufacturers achieve success with reduced sodium foods, says a scientist from the Monell Chemical Senses Center.
High sodium intake, especially when combined with a low potassium intake, is associated with an increased risk of cardiovascular disease and mortality, according to new research.
Mediation between Coca-Cola and The Center for Science in the Public Interest (CSPI) over legal challenges to Coca-Cola’s VitaminWater range has been delayed following the launch of a new 'copycat’ lawsuit against the soft drinks giant.
The next generation of weight management ingredients will contain a “cocktail of components” that address multiple factors around hunger and reward, according to the boss of Food for Health Ireland (FHI).
Non-food products that are produced to smell like food, such as chocolate or fruit scented personal care products, may increase food intake and lead to obesity, according to new research.
Food manufacturers continue to seek ways to cut sodium without sacrificing flavor - and ingredients companies continue to find innovative solutions. Caroline Scott-Thomas tracked down some interesting offerings at IFT.
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.
