US meat trade refutes ‘pink slime’ allegations
The US meat industry has hit back at accusations that ammonia-treated boneless lean beef trimmings – labelled ‘pink slime’ – are harmful to health.
Archives for March 12, 2012
The importance of ethics for consumer trust: ‘Can and should are not the same question’
The perception that a food company has high ethical standards may be more important to consumer trust even than its ability to demonstrate competence, according to a presentation from CEO of the Center for Food Integrity Charlie Arnot.
Hostess appoints new CEO to lead it out of bankruptcy
Beleaguered Twinkies and Wonder Bread maker Hostess Brands has appointed Gregory Rayburn as CEO to lead it out of Chapter 11 bankruptcy, replacing Brian Driscoll, whose resignation was effective on Friday.
Snyder’s-Lance starts switch to cage-free eggs
Snack maker Snyder’s-Lance has become the latest company to begin switching to cage-free eggs, the company has said.
‘Pink slime’ reports are troubling and inaccurate, says AMI
The American Meat Institute (AMI) has defended boneless lean beef trimmings (BLBT) as wholesome and nutritious, criticizing media reports that have described the product as ‘pink slime’.
Wheat supply still ‘comfortable’ after USDA lowers forecast, says analyst
The United States Department of Agriculture (USDA) has lowered its forecast for global wheat end stocks for 2011/12, but supply overall remains comfortable, according to an analyst.
Vita Coco founder slams ‘copycat’ coconut water law suit, gets jokes about lawyers
Vita Coco co-founder and CEO, Michael Kirban, has hit back at Canadian law firm Consumer Law Group (CLG), calling its class action against his firm over product hydration claims a ‘copycat suit’ that would not distract the business.
Natural and functional formulations could learn from salt, fat, and sugar reduction technologies, says Leatherhead expert
Technical solutions used for the reduction of salt, fat, and sugar could offer the food industry additional opportunities when it comes formulating with natural and functional ingredients, according to one expert at Leatherhead Food Research.