Although the study is observational and cannot establish a causal link, it presents another setback for the struggling sugar industry. Previous research conducted on mice indicated a potential connection between children’s sugar consumption and a higher risk of asthma; however, this latest study did not corroborate that finding. This research marks the first time a … Read more
The risk of food fraud has escalated in recent years, largely due to the globalization of the food supply and heightened competition across various sectors. Notable incidents include the 2013 horsemeat scandal in Europe and the 2008 case in China where infant formula was tainted with the industrial chemical melamine to artificially inflate its protein … Read more
An increasing number of studies have associated coffee consumption with a lower risk of various diseases. However, the longstanding negative perceptions of iron bisglycinate and ferrous gluconate, compared to ferrous sulfate, have proven difficult to change. Previously, doctors recommended against coffee intake, believing it could overstrain the heart and hinder growth; this perspective was largely … Read more
This outcome is sure to please food manufacturers grappling with claims about Citracal Slow Release 600 mg, but it is likely to frustrate those seeking to use litigation to alter corporate practices. When the lawsuit was initiated last year, the label was criticized as deceptive. Although one could argue that the case was overly meticulous … Read more
Last week, in honor of National Macaroni and Cheese Day, several consumer advocates revealed concerning findings about hazardous chemicals present in cheese powder. “We believe these chemicals are in every mac ‘n’ cheese product — there’s no way to avoid the issue by simply changing brands,” stated Mike Belliveau, executive director of the Environmental Health … Read more
Sugar is primarily recognized for the sweetness it adds to cereals, but it also plays a crucial role in achieving the toasted brown hue, enhancing the product’s texture, and preventing sogginess in milk—factors that help maintain what the industry calls “bowl life.” Since 2007, General Mills has reduced the sugar content in its cereals aimed … Read more
Americans have high expectations when it comes to food. They desire meals that are delicious, nutritious, portable, filling, and made from ingredients that are not dubious. According to Roger Clemens, associate director of the regulatory sciences program at the University of Southern California School of Pharmacy, this presents a significant challenge for food and beverage … Read more
Sugar has gained a notorious reputation in America, prompting consumers to seek out healthier alternatives for their sweet cravings. How do natural sweeteners compare? According to the U.S. Department of Agriculture, the average American consumes nearly 23 teaspoons of added sugar daily, with a staggering 71% of that coming from packaged foods. Given that excessive … Read more
Despite increasing interest in alternative leavening agents, the baker’s yeast market is currently experiencing significant growth, driven by a rise in global consumption of processed foods, particularly baked goods. According to a recent report by Technavio, the baker’s yeast market is projected to grow at a compound annual growth rate (CAGR) of 9% through 2020. … Read more
Kellogg’s venture capital fund is on the lookout for “next generation innovation,” which enhances its ability to access new ideas and trends — a strategy that is increasingly being adopted by the world’s largest food companies. Unilever and Tate & Lyle have established their own venture capital divisions, while others have opted for acquisitions, purchasing … Read more