News & Analysis on Food & Beverage Development & Technology
Kraft officials spent an hour yesterday with blogger Vani Hari (aka the Food Babe) discussing a petition urging the company to stop using artificial colors Yellow #5 and #6 in its Mac & Cheese, but says it is satisfied that they are both safe and legal.
The World Organisation for Animal Health (OIE) has ruled that Mexico will continue to be classified as having “controlled risk” of bovine spongiform encephalopathy (BSE).
The third-largest poultry producer in the US is to face court action over the marketing of its chicken as “humane”.
Authorities must adopt a more robust salmonella surveillance system and a more aggressive response to outbreaks, according to a Pew Charitable Trust Report, in response to a 2011 outbreak from Cargill Meat Solutions in ground turkey.
Nestlé says its newly launched coconut water-based frozen snacks will hold great appeal among US consumers.
A New Jersey-based firm is seeking to patent the process behind the ‘world’s first commercial low fat snack nuts’: nuts that have been pressed using a novel high-speed process that expels up to 50% of their fat, then reconstituted with water into ‘nut...
US yogurt “industry giants” are keeping a close watch on the development of the market for high-protein, low-fat Greek yogurt products for men, US 'brogurt' manufacturer, Powerful Yogurt, has claimed.
Two industry trade associations, the American Herbal Products Association and the Council for Responsible Nutrition, have altered their stance on caffeine labeling. AHPA has amended its trade requirement for caffeine labeling, extending that requirement...
Researchers and global media should better consider the validity of single scientific studies that report on supposed ‘miracle foods’ in addition to considering that people do not eat foods or nutrients in isolation, warn researchers.