FDA says firms can use natural blue food color spirulina in applications beyond gum & candy
The FDA has approved the use of Spirulina Extract as a natural blue coloring ingredient in everything from ice cream to extruded cereals.
Archives for April 9, 2014
Sweetened beverages again linked to stroke risk, and effects could be dose-related, says new study
Increased intakes of sweetened beverages may increase the risk of stroke, says a new study from Sweden.
Mars develops heat resistant chocolate with polyol mix
Mars has filed a patent for heat resistant chocolate that can withstand hot climates, following an earlier application from Mondelēz and Nestlé.
Key Insights from Food Vision
Food Vision 2014: Bridge knowledge gaps, overcome change and work sustainably
What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world nutritiously and sustainably, according to FoodNavigator and NutraIngredients senior editors.
Wild Oats to launch at Walmart - at prices 25% lower than rival organic products
Walmart has signaled its intention to get into organic food in a big way this week with plans to carry 100 Wild Oats organic products at a “new, more affordable price point” in 2,000 stores.
Chocolat Frey expands in North America with SweetWorks buy
Swiss firm Chocolat Frey has boosted its presence in North America by acquiring New York based chocolate, candy and gum maker SweetWorks.
Insights from Perrin Conferences
Traceability, tell-all genomics and authentication: The new reality for F&B litigation
Few short answers exist in the world of complex consumer food litigation. Arthur Miller, PhD, principal scientist and engineering and scientific consulting firm Exponent Inc., summed up three key industry trends that have contributed (and likely will...