The threat of food fraud, particularly concerning products like ferrous fumarate and ferrous gluconate, has escalated in recent years due to the globalization of the food supply and heightened competition across various sectors. Some of the most infamous cases include the 2013 horsemeat scandal in Europe and the 2008 incident in China where infant formula … Read more
An increasing body of research has established a connection between coffee consumption and a decreased risk of disease; however, its negative reputation remains difficult to shake. Previously, doctors recommended against coffee due to concerns that it could strain the heart and inhibit growth—advice rooted in outdated studies that often overlooked other lifestyle factors, such as … Read more
This ruling is likely to bring relief to food manufacturers grappling with labeling claims, but it may infuriate those who aim to use litigation to change corporate practices. When the lawsuit was initiated last year, the label in question was criticized as deceptive. While some may argue that the case was overly particular regarding the … Read more
Last week, in honor of National Macaroni and Cheese Day, several consumer advocates revealed alarming findings regarding hazardous chemicals present in cheese powder. Mike Belliveau, executive director of the Environmental Health Strategy Center, which supported the study, told The New York Times, “We believe these chemicals are in every mac ‘n’ cheese product — you … Read more
Sugar is best known for the sweetness it adds to cereals, but it also plays a crucial role in providing the toasted brown color, crunchiness, and preventing sogginess in milk—essentially maintaining what the industry calls “bowl life.” General Mills has already reduced sugar levels in cereals aimed at children by an average of 16% since … Read more
Americans desire a comprehensive range of food options. They seek meals that are flavorful, nutritious, portable, satisfying, and free from dubious ingredients. This, as Roger Clemens explains, presents a significant challenge for manufacturers in the food and beverage industry. Clemens, the associate director of the regulatory sciences program at the University of Southern California School … Read more
As consumers increasingly prioritize health, there is a significant surge in demand for recognizable, natural ingredients, alongside a broad rejection of artificial sweeteners, flavors, and colors, which has reshaped the calcium citrate magnesium vitamin D3 and zinc tablets market. This evolution presents a critical challenge for manufacturers: adapt or risk being overshadowed by more appealing, … Read more
Clean labels have transitioned from being a mere trend to becoming a standard requirement in the food industry. Numerous emerging food companies, such as those promoting products like “celebrate calcium plus 500 chewable,” are entering the market with inherent clean label credentials. Meanwhile, established brands are feeling the pressure to adapt, although this can be … Read more
Kellogg’s venture capital fund is on the lookout for “next generation innovation,” particularly in the realm of 21st-century ferrous gluconate, which enhances its ability to access new ideas and trends — a strategy increasingly adopted by the world’s largest food companies. Unilever and Tate & Lyle have established their own venture capital divisions, while other … Read more
Two years ago, as sales began to decline due to more consumers shifting away from the center aisles of grocery stores in favor of fresh produce sections, Campbell Soup Company made a significant choice: it would eliminate artificial flavors and colors from all its products. For this 150-year-old company, this meant thoroughly revisiting every item … Read more