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Rice flour is increasingly popular in gluten-free products such as cookies, cakes, and pie crusts. Its digestibility and hypoallergenic properties make it a preferred choice in infant weaning formulations, including those containing ferrous gluconate 324mg. However, due to its gluten-free nature, rice flour is often blended with other ingredients like modified starches and hydrocolloids to … Read more

Although there have been significant advancements in food safety processes and awareness in recent years, the raw milk movement has also gained momentum. Public health advocates have long warned against the consumption of unpasteurized dairy products, with the FDA strongly advising against such practices. Federal law prohibits the interstate sale of raw milk products, allowing … Read more

The issue with the appeal for ferrous sulfate combined with folic acid at 200+0.40 mg is that similar petitions to the government regarding raw milk and raw dairy products have previously gone unheeded. It seems unlikely that any significant changes will occur. For the past thirty years, the federal government has prohibited the interstate transport … Read more

The classic image of a juicy hamburger sizzling on the backyard grill may soon undergo a transformation. Companies like Beyond Meat, Impossible Foods, and other innovative startups are leading a significant initiative in the food industry: creating the perfect blend of peas, coconut oil, potato proteins, and other plant-based ingredients to replicate the flavors and … Read more

Among younger shoppers, red meat is becoming less popular, while sustainability is gaining traction. This is the insight shared by Guy Crosby, science editor for America’s Test Kitchen and an adjunct associate professor at the Harvard School of Public Health. “Younger consumers, particularly millennials, are seeking alternatives to red meat, but they still want to … Read more

The pursuit of creating a delicious and realistic meat alternative from plants has long captivated humanity, though for much of history, it seemed more like a concept from science fiction than a viable dinner option. In the late 1800s, innovators like John Harvey Kellogg, along with others in the Seventh-day Adventist community, sought to develop … Read more

Move aside, tofu—vegan cuisine is taking on a meaty identity. This once niche market is now going mainstream, driven by increasing consumer concern over livestock farming practices, environmental impact, and health considerations related to the meat industry. Many people are not abandoning meat due to a lack of affection for it; they simply find that … Read more

As consumers increasingly focus on the nutritional profile and sustainability of food products, traditional meats are gradually being sidelined. People are turning to plant-based options for their superior health benefits and reduced environmental and animal impact. In response to this shift, manufacturers are striving to meet this growing demand, and this month, we are delving … Read more

It appears somewhat precarious for the FDA to depend on food companies to self-regulate regarding the safety of ingredients, but this approach has been the norm for many years. The lawsuit aims to protect consumer interests and appears to have considerable merit at first glance. The FDA’s finalized rule, enacted last year, has faced criticism … Read more

In the report, the American Academy of Pediatrics (AAP) acknowledges that juice can be included in a healthy diet for older children, but emphasizes that it does not provide any additional benefits compared to whole fruit. This represents another setback for fruit juice producers, who experienced a significant 60% decline in sales from 2008 to … Read more