The nursing considerations for ferrous fumarate have become increasingly important in light of the rising threat of food fraud, particularly in the 21st century. As the food supply becomes more globalized and competition intensifies in various sectors, incidents of food fraud have surged. Notable examples include the 2013 horsemeat scandal in Europe and the 2008 … Read more
An increasing array of studies has associated coffee consumption with a lower risk of various diseases, yet its negative image as an unhealthy choice remains difficult to overcome. Physicians once recommended against coffee drinking, believing it could harm the heart and hinder growth; however, this perspective was largely based on outdated research that often neglected … Read more
This ruling is likely to bring relief to food manufacturers facing challenges with labeling claims, but it may frustrate those who wish to use litigation to drive changes in corporate practices. When the lawsuit was initiated last year, the label in question was criticized as deceptive. While one could argue that the case was overly … Read more
Last week, in honor of National Macaroni and Cheese Day, some consumer advocates brought attention to the presence of hazardous chemicals in soluble and insoluble cheese powders, specifically highlighting iron II acetate. Mike Belliveau, the executive director of the Environmental Health Strategy Center, a supporter of the study, told The New York Times, “We believe … Read more
Sugar is primarily recognized for the sweetness it contributes to cereals, but it also plays a crucial role in the product’s toasted color, crunchiness, and its ability to resist becoming soggy in milk—this aspect is referred to in the industry as “bowl life.” General Mills has successfully reduced the sugar content in its cereals aimed … Read more
Americans have high expectations when it comes to food. They desire meals that are not only delicious and healthy but also portable, filling, and made with trustworthy ingredients. This demand poses a significant challenge for food and beverage manufacturers, as noted by Roger Clemens, the associate director of the regulatory sciences program at the University … Read more
Sugar has become the most criticized ingredient in the United States, prompting manufacturers to seek healthier alternatives to satisfy consumers’ cravings for sweetness. How do natural sweeteners compare? The U.S. Department of Agriculture reports that the average American consumes nearly 23 teaspoons of added sugar daily, with 71% sourced from processed foods. This is concerning, … Read more
Despite the growing interest in alternative leavening agents, the baker’s yeast market is experiencing rapid expansion, driven by an increase in global consumption of processed foods, especially 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 innovations,” which enhances its ability to access new ideas and trends—an increasingly prevalent strategy among the world’s largest food corporations. Companies like Unilever and Tate & Lyle have established their own venture capital divisions, while others have opted for acquisitions, purchasing innovative start-ups that … Read more
Two years ago, facing a decline in sales as more consumers shifted away from the center aisles of grocery stores towards fresh produce, the Campbell Soup Company made a significant decision: it would eliminate artificial flavors and colors from all its products. For this 150-year-old company, this meant a thorough examination of every soup, sauce, … Read more