According to IFIC’s 2022 Food and Health Survey, 43% of consumers want to purchase food and beverages produced in a manner that minimizes carbon footprint/climate impact. Due to the importance of this topic, three bonus presentations on sustainability will be...
Jacob Smith, Ph.D., Innovation Analyst, RTI Innovation Advisors Jacob Smith is an Innovation Analyst with the RTI Innovation Advisors where he helps amplify the innovation impact of Fortune 500 companies, government...
Nexira continues to set the pace with science backed health and wellness ingredients. As the world leader in acacia (Arabic gum), Nexira began work five years ago to generate data necessary for dietary fiber status for acacia. On December 21, 2021, the Food and Drug...
Andrew Berardy, Ph.D., Postdoctoral Fellow, Loma Linda University Andrew Berardy, Ph.D., is a postdoctoral researcher for environmental nutrition and sustainable food systems at Loma Linda University. His research evaluates all stages of the life cycle of food and...
I’m confused (it sometimes happens). After reading many blogs and comments on lean finely textured beef, opps, I forgot to call it by its inflammatory name, “pink slime,” it seems that often the same people that are criticizing it are also the same ones promoting...
Since I have written hundreds of articles over some 20 years as an editor on Prepared Foods (and originally Dairy Foods) magazine, most of my blogs end up looking like short articles. They probably take too long to write since I tend to research, fact check and...
An environment under stress, obesity, unsafe foods and many other ills of today’s society often are easily and conveniently blamed on corporations, the government, big agriculture and other institutions. While organizations have a huge role to play in bettering our...
