Multinational food and beverage manufacturers such as Coca-Cola and Pepsi could face tighter controls of their water usage by the Venezuelan government, following on from media statements made by President Hugo Chavez this week.
America’s 3m peanut allergy sufferers could benefit from low-allergy peanuts developed by United States Department of Agriculture (USDA) scientists using conventional breeding and nut mixing techniques.
Stevia supplier GLG Life Tech has announced an agreement with a Mexican sugar producer for the distribution of the plant-derived sweetener in that country, following on from recent similar deals for the company in Australasia and South America.
Limited infrastructure and a lack of consistent regulation between states are just two of several unresolved challenges to making compostable packaging a reality, said a report from the Sustainable Packaging Coalition (SPC).
Malted rice could offer formulators a new weapon in their gluten-free arsenal after tests showed the potential to product the ingredient at the pilot scale, Italian researchers report.
The Kellogg Company will change immunity claims for Rice Krispies after the Federal Trade Commission (FTC) ruled the claims misleading – but ruled out a financial penalty.
People living in the eastern parts of the United States are the most supportive of placing a tax on soft drinks and fast food as a way to deter obesity, but the idea is still opposed by the majority of the country’s consumers, finds a new survey.
Consumption of calcium from non-dairy sources could increase the risk of developing prostate cancer, according to the results of a study conducted among Chinese men.
Exposure to bisphenol A from canned food poses no health risk to the general population, Health Canada has said after conducting a survey into levels of the chemical in 78 products.
Pectin extracted from kiwifruit may boost the levels of beneficial bacteria in the gut and may also be used to microencapsulate probiotics for the health and wellness segment, suggests new research.
There is not enough evidence to suggest that cutting consumption of sugary drinks would reduce obesity rates, according to a new research review published in Obesity Reviews.
Senator Kirsten Gillibrand has introduced legislation to test for six E. coli strains that currently are not regulated – but the meat industry claims there are significant problems with the proposal.
Consuming glutamate or the flavour enhancer MSG from food does not produce headaches, finds a new review that supports the safety and tolerability of an ingredient increasing in use.
As global sales of sports nutrition products maintain healthy growth rates, one distinct – and unexpected – group of consumers is emerging as the main driver for the market, made up of people who are not necessarily interested in sports.
Many American consumers would be receptive to foods containing genetically modified wheat if it is produced sustainably, suggests a new survey examining attitudes to food technologies from the International Food Information Council (IFIC).
A nutrition education program for New York City’s food bank has led to children making healthier food choices, according to a survey of 700 New York City public elementary school teachers.
Health Canada’s Sodium Working Group intends to set voluntary sodium reduction targets for industry in an effort to reduce consumption levels over the next decade, the government agency has said.
The volume and texture of rice bread may be enhanced by simply adding glutathione, a protein and safe food additive, and offer better gluten-free products to a growing market, says new research.
A new roasted potato flour ingredient can enhance the flavour and colour of baked goods and extruded snacks as well as gluten free foods while also providing dough expansion, said its US developer.
Food choices endorsed by television advertising fail to meet nutritional guidelines and encourage nutritional imbalance, according to new research from the American Dietetic Association (ADA).
Coupons serve as both incentives to try new products as well as loyalty rewards, and consumers are continuing to seek them out, according to new market research from M/A/R/C and The Integer Group.
Low-sodium foods may be more difficult for some people to like than others due to genetic influences, according to a new study published in the journal Physiology and Behavior.
Beverages formulated with stevia are preferred by consumers over similar products sweetened with sugar or other common high intensity sweeteners, says new research from Croatia.
Rep. John Dingell (D-Mich) has called for action on the Senate’s food safety bill, which has seen no attempt to move it forward since it passed from Committee with strong bipartisan support in November.
Are organic foods healthier? The sad truth is that nearly 100,000 studies later, we just don't know. Meanwhile, this lack of certainty presents major business opportunities for the organic food industry.
The Federal Trade Commission (FTC) has requested comments on proposed orders that would oblige food and drink manufacturers to disclose details of the marketing of their products to children.
Fears that saturated fat content of foods would skyrocket as manufacturers switched out trans fats have proved to be unfounded, according to a new study published in the New England Journal of Medicine.
Processed foods will play an important role in helping consumers meet new recommendations for essential fatty acids without increasing energy intake, says Unilever Nutrition VP.
The Washington D.C. Council has voted to include sweetened soft drinks in its six percent sales tax bracket to help bridge the city’s half-billion dollar gap between spending and earnings.
“Concerned” scientists from both sides of the Atlantic are urging Margaret Hamburg for the FDA to complete its 2009 draft assessment on fish consumption for pregnant women.
A new review of the existing research on the health effects of consuming organic foods found no evidence of health benefits – but again highlighted the need for more research.
Sales of food products such as pasta and savoury snacks are expected to increse in Mexico over the next two years as the economy there recovers from its recent shocks, according to market analysis by Leatherhead Food Research.
Greek consumers are likely to curb their spending on relatively new additions to their diets due to the austerity measures, predicts Euromonitor's expert on Greece, meaning that multinational firms will be more affected than Greek companies making...
Major stevia supplier PureCircle has established an institute with the stated aim of providing a consistent voice on the science behind the zero-calorie plant-derived sweetener.
Diabetic women who enjoy a diet rich in bran may live longer and be less likely to die of heart disease than those who do not, according to the results of a new study published in the journal Circulation.
Drinking fewer sugary drinks may help lower blood pressure, according to a new study from the American Heart Association, adding to a growing body of evidence linking reduced soft drink intake with better health.
The government has declared a ‘fishery disaster’ in the Gulf of Mexico due to the massive oil spill in the region, the US Commerce Secretary Gary Locke said on Monday.
The Food and Drug Administration (FDA) and the National Institutes of Health (NIH) have launched a new online platform for the reporting and monitoring of food safety.
It does not matter what form fat is consumed in – saturated, mono- or poly-unsaturated – they all perform poorly when it comes to producing a feeling of fullness, says a new study.
CP Kelco has developed a new pectin ingredient to stabilize sauces and dressings and that can support a natural or organic label claim, the company has said.
Perceived poor taste continues to be an obstacle for foods with added fiber, and many are unaware of fiber’s benefits beyond digestive health, according to recent research from Mintel.
Please: A big round of applause for Jozsef Kapuvári. Who? You might well ask. Kapuvári is the author of an EU report that highlights the importance of realistic food prices – not just to underpin the food supply chain but to maintain the fabric of European...
The University of Maryland and Waters Corporation have partnered to open a facility in Maryland to train foreign food manufacturers and scientists in methods of analysis to help them meet US food safety standards.