FDA is reopening the comment period for its draft guidance on the use of fruit and vegetable juice as color additives after several industry stakeholders complained about a lack of transparency into the basis of the guidance.
In the debate of whether or not the family recipe for homemade tomato sauce is superior than a store-bought jar, a new study suggests that the latter may have more bioavailable antioxidants than the former.
The founder of Tio Gazpacho, a front runner in the drinkable soup segment, welcomes to the nascent category several newcomers that he hopes will help validate the new food concept and build consumer interest.
Small companies can carve a niche - even in a mature category like pasta sauce - if they have a genuine point of difference, a novel pack size that stands out on shelf (and enables them to meet a price point), and a striking label, says Nello’s Sauce...
Campbell Soup Co. will launch more than 200 new products in fiscal 2015 to satisfy changing consumer tastes and help achieve its goal of becoming a profitable $10 billion company within five years, the packaged food and beverage giant said in an earnings...
Health and other consumer benefits may help make transgenic or genetically engineered (GE) food more acceptable to consumers, but the food industry needs to be more transparent to win back trust, says the immediate past president of IFT.
Despite a growing pile of research linking lycopene to benefits ranging from heart, cardiovascular, prostate and bone health to prevention of certain cancers, the market share for this carotenoid remains relatively small.
Interview: Greg Estep, president, Olam Spices & Vegetable Ingredients (SVI)
It’s tempting to think of spices and dehydrated vegetables as commodities - in comparison to say stevia, or omega-3s - where price is all that matters. But they are anything but, says the man in charge of the spices and vegetable ingredients (SVI) division...
Researchers may have taken the first step in ‘fixing’ the flavour of commercially grown tomatoes after they uncovered how variability in chemical make-up holds the secret to the ‘real’ flavour of tomatoes.
A third of high school students eat vegetables less often than once a day, putting them at risk of developing a range of chronic illnesses and cancers, according to a new report from the Centers for Disease Control and Prevention (CDC).
A former Kraft Foods executive has been sentenced to two years and three months in prison for accepting bribes from Californian tomato product supplier SK Foods, becoming the first to be sentenced in the case.
Following the Southampton study that cast safety suspicions over
certain artificial colourings, ingredients firms are redoubling
their development and communication efforts to highlight
alternatives from other sources.
EU agriculture ministers this week voted unanimously in favour of
reforms to the Common Market Organisation for fruit and vegetables,
which is expected to improve competitiveness, reduce crisis-driven
fluctuations, and promote consumption.
Florida's tomato growers are still feeling the effects of the four
hurricanes that swept through the state last year, said the Florida
Tomato Committee today, urging food manufacturers to realize that
supplies of the fruit are...