Developing a corporate social responsibility (CSR) strategy offers huge scope for innovation and revenue-building – but there is no one-size-fits-all approach, according to a US supply chain management professor.
Over eating may be driven by a same neurobiological mechanism in the brain as drug addition, says a new study from the US that adds clout to the theory ‘food addiction’.
US foods giant ConAgra reported a 19 percent boost in third quarter profits on Thursday, driven by increased sales in its consumer foods sector – but its commercial ingredient business is still suffering.
Ingredients companies packed the expo hall at the Research Chefs Association meeting in Phoenix last week, with innovative ingredient systems to inspire creative new foods.
Plans are afoot to merge the New Zealand Food Safety Authority back into the Minister of Agriculture and Forestry, 3 years after the risk assessor and risk manager were split out.
Full-fat milk may be associated with constipation but new research suggests that drinking fat-free milk could be a way of solving irregularity problems.
Replacing modified starch with hydrocolloids like xanthan gum can enhance the textural and stability of white sauces used in ready meals, says a new study from Belgium.
A rat study from Princeton University has claimed that high fructose corn syrup (HFCS) consumption could play a major role in ballooning obesity rates – but some have challenged the study’s methodology.
Hot, cold, spicy, tingling and electric sensations could be used to enhance consumers’ enjoyment of foods and drinks, according to Michael Nestrud, a sensory science PhD candidate at Cornell.
Increased intakes of trans fats may increase a woman’s risk of endometriosis by almost 50 per cent, but omega-3s may slash the risk, says a new study from the US.
Twenty-three-year-old North American organic cooperation, Organic Valley Family of Farms, has launched an omega-3 milk containing 50mg of fish oil-sourced DHA and EPA per serving.
Many states are struggling to investigate and report foodborne illness outbreaks, according to research from the Center for Science in the Public Interest (CSPI).
As more food companies have entered the gluten-free market, manufacturers have sought to differentiate their products by improving flavor and nutrition.
Fonterra has claimed that ingredients prices are recovering and market confidence is returning as a group of US senators accuse the New Zealand-based co-op of holding a virtual monopoly of key internationally traded dairy commodities.
A new study by an obesity expert and a religious studies professor has found evidence that meal sizes have increased by almost 70 per cent in the last 1000 years – by analysing paintings of the Last Supper.
Now that Congress has finally reached a conclusion on health care reform, could food safety reform be a little closer? Director of food safety solutions at DNV Kathy Wybourn thinks so.
Health Canada has given beverage makers more freedom to add caffeine to their products after extending the authorised use of the stimulant to all carbonated drinks.
At the Research Chefs Association conference in Phoenix, RCA president Harry Crane spoke to FoodNavigator-USA about industry's intensifying focus on health and wellness.
Food and beverage behemoth PepsiCo pledges to cut fat, salt and sugar across key global brands over the next ten years as demand for health-positioned products gains momentum and the Frito-Lay maker underlines wellness to deliver long-term growth.
Food companies must ensure their supply chains are transparent and socially responsible in order to prevent backlashes from consumer activists and non-governmental groups on Facebook or Twitter, which could have costly brand repercussions.
A US Congressional watchdog has slammed the Food and Drug Administration (FDA) for a catalogue of failings over its handling of petitions to use irradiation on food.
Consuming low-calorie sweetened beverages may not lead to eating more as compensation for the lower calorie load, according to the results of a new human trial.
Enforcement and compliance problems continue to plague the National Organic Program (NOP) according to an audit report from the Office of Inspector General at the USDA.
Nationwide programs to educate consumers about high fructose corn syrup (HFCS) appear to be working, as HFCS producers report a slowing in declining demand.
A recent flurry of merger and acquisition activity in the dairy industry could be a sign of things to come as companies look to adjust to a more volatile marketplace.
Careful control of protein levels in a food gel could allow for lower-sugar foods to be formulated without affecting the sweetness of the food, says new research from The Netherlands.
Food giant Kraft Foods has announced it will reduce the sodium content of its entire North American portfolio by an average of 10 percent over the next two years.
Canadian tomato growers have stepped in to supply the United States, after harsh weather conditions wiped out about 70 percent of Florida’s tomato crops.
Michelle Obama has urged industry to work faster on reformulating products to make them healthier for kids, speaking at a Grocery Manufacturers Association (GMA) conference on Tuesday.
A judge has denied an immediate ban on the planting of Monsanto’s genetically modified (GM) sugar beets as it “would have a large detrimental effect on the United States’ domestic sugar supply and price.”
Basic Food Flavors, the company behind the ongoing HVP recall, has broken its media silence, denying allegations that the company knew its products contained salmonella but distributed them anyway.
US food giant Kraft issued a public apology regarding the U-turn on its pledge to keep operational the Cadbury plant near Bristol, and it also promised to ensure no job losses over the next two years as it faced a committee of UK politicians yesterday.
Partial substitution of cocoa butter in confectionery products may be achieved with tea seed oil, a by-product of tea processing, says new research with the potential to help chocolate makers cut costs.
The Food and Drug Administration (FDA) has met with members of the spice industry to consider ways to make supply safer, following salmonella contamination of salami products linked to black and red pepper.
Specific ethnic groups have distinct trends in shopping habits, and product marketing should be tailored to reflect them, advises market research organization The Nielsen Company.
Canadian yeast research and development company, Functional Technologies Corporations, said it has developed, tested and filed patent applications for a yeast technology that reduces the formation of acrylamide, a carcinogen formed when starchy foods...
Consumers in Canada have been warned not to eat Siena Foods cooked ham on fears of Listeria monocytogenes contamination - but five recent deaths in Ontario are not thought to be linked to the produce.
Tomatoes are in short supply in the United States following harsh winter temperatures in Florida and prices are on the up, but there are no concerns about the quality of the coming crop.
Flavour complexity, artisanship and nostalgia are the overarching consumer trends driving innovation shifts in the US confectionery market, claims an industry overview.
Not again! It emerged last week that Basic Food Flavors, the company behind the ongoing HVP recall, knew its products were tainted with salmonella but carried on shipping them anyway. Déjà vu anyone?
