Considered essential fatty acids, omega-3s are necessary for human health, but with the human body unable to produce them, consumers need to obtain them through food.
On January 4, 2011, President Barack Obama signed into law historic food safety legislation--the FDA Food Safety Modernization Act (FSMA), a law with two major themes: prevention and accountability.
Sodium-reduction efforts remain on the food industry's radar, but those effortsare proving more complex and challenging than simply finding a new version of salt.
Ajinomoto North America Inc. opens its new research center in Itasca, Illinois outside of Chicago. In this 45-second video clip, Dr. Ihab Bishay, Director of Business Development & Application Innovation, details his expectations for the new center.
Pharmaceutical, dietary supplement and food ingredient companies are engaged in identifying and evaluating various substances for their ability to boost the immune system.
Variety may indeed be the spice of life, but it is just a word until new and unique flavors add something to the mix and provide some of those variations. However, flavorings have met with a degree of controversy of late, as have manufacturer efforts to add diverse new flavors to traditional lines.
In this fifth edition, Food for Thought talks with Dr. Marianne O’Shea, senior director, R&D, Nutrition at PepsiCo and the director of the Quaker Oats Center of Excellence. This June saw PepsiCo create the Center as “a cross-functional entity focused on elevating the relevance and benefits of oats through science, agriculture and innovation.”
Thousands of industry experts, media and students gathered in Las Vegas in June for the Institute of Food Technologists (IFT) 2012 annual meeting and food exhibition.
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