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  • FDA budget advances food safety

    FDA budget advances food safety The U.S. Food and Drug Administration, part of the U.S. Department of Health and Human Services, requested nearly $2.4 billion to protect and promote public health as part of the President's fiscal year (FY) 2009 budget "”a 5.7 percent increase over the budget that the FDA received for the current fiscal year. The FY 2009 request, which covers the period of Oct. 1, 2008 through Sept. 30, 2009, includes $1.77 billion in budget authority and

    Toops Scoops
  • Welcome to Erin's Edibles

    Erin EricksonThis is me. Erin Erickson. FoodProcessing.com web editor and mommy blogger extraordinaire. My job as the web editor doesn't give me a lot of opportunity to declare to readers the most interesting jobs I have in the world: being a parent to two kids ages 13 (a girl) and 7 (a boy). We try to eat healthy at our house; however, time doesn't always let us indulge that fantasy so we rely on the very things I post on FP every day: prepared, packaged and processed foods.

    Erin Hallstrom
  • Innovating great-tasting low-calorie beverages

    Brian Guthrie, PhD
    Senior Fellow
    Cargill’s Global Food Research Group

    Traditional products and brands are under pressure to reformulate for nutritional or sustainability reasons. Consumers are scrutinizing food and beverage labels to better understand the origins of their food and the nutritional benefits of the ingredients on the label. Yet how can you alter the ingredients in an iconic brand while preserving the familiar satisfying sensory attributes? How can you create products that are nutritious and also taste great? Major food and beverage makers are grappling with these questions and Cargill can help to answer them.

    Manufacturers are attempting to capture market share by delivering more value in their products. Ingredient costs will always be a constraint. With 25 years in food research with CPGs an

    d food ingredient suppliers, it’s clear to me that today a higher level of innovation is required to deliver products that consumers will value and buy. Innovation is needed to meet the performance, cost and value needs of both iconic brands and the development of new products.

    With food material science experts in Cargill’s Global Food Research Group and our capabilities in advanced sensory science, measurement and characterization, and food chemistry and physics, Cargill can rapidly help customers innovate by uniting its expertise in ingredient performance with its science-based understanding of food processing and design.

    Brian Guthrie
  • Food Processing Top 10: The Most Popular Posts in 2012

    Call it habit or plain curiosity, but at the end of each year, we like to conduct a review of the most popular articles on our website from the previous year. Some of the top 10 most popular seem fairly obvious – to us anyway – while some took us by surprise. Check out the list of the most popular articles for 2012 (listed in order of popularity with No. 1 being the most popular) and see if the industry trends you've noticed line up with our most-read content.

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