The public comment period for proposed rules in current GMPs and risk-assessment requirements under the Food Safety Modernization Act continues until Sept. 16, after which FDA officials will sift through the many comments and suggestions submitted in writing and at public hearings.
Mintel research reveals 51% of all adult consumers favor milk chocolate while 35% favor dark chocolate and 8% prefering white chocolate. This is in contrast to Mintel's 2011 report, which found that 57% of consumers favored milk chocolate and 33% of consumers preferred dark chocolate.
My doctor was fairly specific: "Reduce your calories and try to stay away from the 'bad stuff.'" While wondering if my doctor understands what I do for a living, I also contemplated what defined 'bad' and proceeded to plan my Snack and Candy Expo experience accordingly.
More than 1,000 workers in food plants and other industrial workplaces are injured and hundreds killed from electrical shocks each year, data from the U.S. Department of Labor's Bureau of Labor Statistics suggest. Ground fault circuit interrupters (GFCI) could mitigate the danger from electrically powered equipment, but residential GFCI devices...
Minis, bites and no wrappers. That’s my quick, four-word take on the Sweets & Snacks Expo put on this week (May 21-23) by the National Confectioners Assn. This is what used to be called the Candy Show.
It's nice to see someone we wrote about early on succeed in this competitive food business world.
Food Processing reader, and self-processed 'Ramen Rater' Hans Lienesch recently visited the Wheat Marketing Center in Portland, Ore. to find out the production process – from ingredients to finished product – for the globally popular instant noodle.
Snack foods from Boulder Canyon Natural Foods recently joined a worldwide roster of more than 10,000 food products authorized to bear the certified gluten-free seal from the Gluten-Free Certification Organization, a program of the Gluten Intolerance Group of North America, Auburn, Wash.
Whether it's seizing an opportunity or trying to seize back a position that briefly disappeared and got replaced, the Gulf Coast Seafood Coalition wants to put genuine Gulf of Mexico-harvested seafood of every type back on restaurant menus. . .and to have you ask for it by name.
Efforts to reduce workplace injuries and fatalities, as well as related costs to businesses, have stalled, with food and beverage manufacturing standing out as one of the most risky employment sectors, several reports from industry and government suggest.