Archives for February 26, 2013

Special Edition: New trends in weight management

Portion control key to fighting obesity, expert says

Food has gone through a technological revolution in the US in the last 50 years.  Food is available in more variety, in more forms and in more combinations than ever before.  The key word in that previous sentence, according to one food psychology...

Dispatches from the 6th International Congress on Vegetarian Nutrition

Mediterranean diet cuts heart disease risk by 30%: 'Landmark’ study provides compelling evidence that it’s the type, not the level of fat, that counts for cardio health

People following an energy unrestricted plant-based diet supplemented with extra-virgin olive oil or nuts can reduce their risk of a major cardiovascular event by 30% compared with people following a purely low-fat diet, according to a “landmark” new study.

ABF calls Oxfam food ethics attack ‘ridiculous’

Associated British Foods – worst-in-class in an Oxfam report critical of 10 food giants for essentially operating under a corporate social responsibility (CSR) “veil of secrecy” – has hit back, slamming the report ‘s findings as “ridiculous”.

On the up: US food and beverage industry ‘confident’ sales will increase 13% in 2013

New customers and health/wellness will provide the bulk of the growth for the US food and beverage industry in 2013, says a new survey by WeiserMazars LLP.

Flour recall hits major US brands

Knock-on effect: US flour recall sifts through industry

A US flour and grain blend recall has hit major brands including Frito-Lay and Mondelez and forced widespread precautionary recalls on snacks, cereal and biscuit products.

Nutrition 2.0: ‘Closer than you think’ and a ‘tremendous technical and business opportunity’

‘Tremendous opportunities’ await the nutrition industry as it embarks upon a modernized scientific approach to address nutrition, health/wellness and aging, says the Chief Executive Officer of a Silicon Valley company at the cutting edge of R&D.