Hershey records growth as international markets shine
The Hershey Company has announced improved sales and gross profit in its fourth quarter (Q4) and end of year results as sales in emerging markets soared.
Archives for February 2, 2012
US meat leaders join forces against Philippine law
American meat industry associations have asked agriculture secretary Tom Vilsack to take action against what they think is an unfair trade deal with the Philippines.
IFT urges government to take a cautious approach to sodium reduction
The Institute of Food Technologists (IFT) has submitted comments to government agencies suggesting that actions to reduce sodium should not go “too far, too fast”, and has raised concerns about consumer acceptance and the safety of reduced sodium foods.
US food processor fined over ammonia leak
An ammonia leak at a US plant that sickened over a dozen people has cost a salami processor nearly $7m in penalties and investment promises.
Daily dose of diet soda may increase heart attack risk: Study
People who drink diet soft drinks could be at an increased risk of suffering from heart attacks or stroke, according to new research findings.
Some 'at-home baristas' see single-cup coffee as costly, Mintel
While single-cup coffee made using pods is still a popular choice among devotees of the drink in the developed world, recent Mintel research suggests that cost may be a barrier to further uptake of the technology.
US and Canada compromise on organic equivalency for certain meats, dairy
The United States and Canada have taken another step toward organic equivalency, with US organic standards for dairy, beef, sheep, goat and bison now considered equivalent to Canadian requirements.
McDonald’s stops using ammonia in burgers
Fast-food giant McDonald’s has stopped serving burgers containing ammonia-treated beef.
Bakers on sodium reduction: We can’t afford to make products consumers won’t buy
Reducing sodium is expensive and difficult, and many bakers are beginning to wonder whether it is worth investing millions into reformulating products that consumers do not want to buy, according to the Association of Bakers (ABA).