Dole acquires Mrs. May's to boost natural portfolio
Fruit and vegetable producer Dole has acquired US-based snacks firm Mrs May’s Naturals for an undisclosed sum.
Archives for March 6, 2012
US state food safety ‘tweets’ will help prevent potentially lethal outbreaks - FSIS
State-specific food safety ‘tweets’ will help US consumers identify affected products and prevent potentially lethal foodborne outbreaks, the US Department of Agriculture’s Food Safety and Inspection Service (FSIS) has claimed.
Kraft claims US category first with real milk granola bar launch
Kraft Foods is launching what it claims is a category first, as it rolls out new MilkBite Milk & Granola bars in the US that contain real milk in a granola bar form.
Kellogg launches gluten-free Rice Krispies in Canada
Kellogg has introduced Rice Krispies Brown Rice gluten-free cereal across Canada to complement the original variety.
Caramel cancer claims against Coke, Pepsi seek to scare Americans, ABA
The American Beverage Association (ABA) has accused the Center for Science in the Public Interest (CSPI) of scaremongering after the watchdog warned yesterday that Coke, Pepsi and the FDA were ‘needlessly exposing’ millions of consumers to a known animal...
US meat bodies protest over new tax proposal
More than 45 meat industry organisations have written to US Congress asking it to oppose a new proposal to introduce cost recovery for food safety inspection in meat and poultry plants.
Closing arguments in FTC case vs POM Wonderful due today
Closing arguments in the Federal Trade Commission’s (FTC’s) high-profile false advertising case against POM Wonderful will begin today at 1pm EST.
Gluten free diets may be unnecessary for many, suggest researchers
Nonceliac gluten sensitivity has become an increasingly prevalent diagnosis in the United States, but many Americans may needlessly be limiting their diets as there is no accepted definition of the condition, according to a commentary published in...
Perception and preference for fatty foods may have genetic basis: Study
Slight variations in the genetic make-up of fat taste receptors could lead to large differences in how fatty foods and perceived and consumed, suggest researchers.