Dr. Robert Lustig, author of Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease, targets the food industry generally, and processed sugar specifically, laying the blame for the U.S.'s obesity epidemic at the feet of sweet and fatty foods.
Despite recent assurances that the bisphenol-A (BPA) does not, as was once suspected, present health risks to consumers, a new study revives the old controversy. The study, conducted by the NYU School of Medicine, shows a possible link between BPA exposure in children and a higher risk for heart and kidney problems later on.
Bloomberg Chief Content Officer Norman Pearlstine speaks with a panel of experts, including the under secretary for food safety at the USDA and Costco's Vice President of quality assurance and food safety, on the future of agriculture and food.
McDonald's has long been at the forefront of an international marketing trend that's only growing more popular. Global consumer-facing companies are, more and more, releasing products designed to appeal to the tastes of a particular region. Introducing the McBaguette, an item designed to sate the appetites of McDonald's French consumers.
Doughnut maker and unofficial symbol of American gluttony, Krispy Kreme, is seeing a surge in stock activity after the first of the year. Though few have answers for the sudden spike, the stock jumped about 15 percent in only a few days.
The Pick Sanitary Heater is a 3-A authorized design and meets USDA & FDA requirements. The Pick heater body can be easily disassembled for periodic cleaning as may be called for by COP, or clean-out-of-place requirements. With its sanitary clamp design, the Pick mixing chamber can quickly be pulled from system piping at one steam and two liquid connections.
Salsa applications, as well as any application requiring non-shear cooking of bite-size pieces, are excellent for the Pick sanitary heater. The salsa contains onions, peppers, tomatoes, salts, spices and starch binders. The Pick heater improves salsa processing by eliminating kettles and time-consuming batch cooking.
Love bread? Author Dr. William Davis says that feeling might be more than love; it might be addiction. His book Wheat Belly explores what he calls wheat's addictive properties. His follow-up book, Wheat Belly Cookbook arms consumers with what he deems better alternatives.
A new food processing technology that zaps food with microwaves to slow bacteria growth may increase shelf life. MicroZap, Inc. says this technology, when used in the bakery industry, can keep bread mold-free for up to 60 days. In this technology, some see a first step in solving the world's food shortage.
Dr. Scott Carter of Novus International discusses the inclusion of the American Meat Institute (AMI) with this year's International Poultry Expo (IPE) to form the first ever International Production & Processing Expo (IPPE) later this month.
The FDA's newly proposed rules to beef up food safety standards across the U.S. and prevent deadly foodborne illness outbreaks like the ones we've seen in recent years will increase the regulatory burden across the food chain. These rules and the cost of compliance could be especially burdensome for farmers.
Business Insider reports on the development of a new water-resistant, plant-based coating. The new technology, developed by students at MIT can be applied to the interior surfaces of food and condiment containers to help consumers get every last drop out of their ketchup bottles.
Millions of people around the globe toasted the new year with a glass of one of Scotland's best exports but only one traditional whisky also provides fuel for your car. Ivor Bennett reports from the Scottish distillery, Tullibardine, which has gone into business with Celtic Renewables, part of Napier University, to convert its whisky leftovers into auto fuel.
DynaClean™ conveyors, manufactured by Dynamic Conveyor, give food processors the ability to quickly clean and sanitize and get back to processing and making money. Fabricated with chemical and corrosion resistant plastic materials, the patent pending design meets NSF, FDA, USDA and BISCC standards. DynaClean conveyors are designed for quick cleaning without the use of tools and can be reconfigured when needs change.
Though their popularity in the U.S. has been niche and their adoption here slow, vertical farms are really catching on in Singapore, where the scarcity and expense of land is prompting a growing number of farmers to think "up" instead of "out."
Hamdi Ulukaya is a Turkish immigrant, a billion dollar business owner and a food industry revolutionary. Ulukaya has not only built his yogurt brand from nothing, but he has changed the way Americans eat by offering a quality product to fill a market void.
As the year comes to a close, so does a legacy as the Hostess bankruptcy is forcing a liquidation of the company's assets and the end of Twinkies as we've come to know and love them. CNNMoney reviews the history of the 82-year-old dessert.
For 25 years, the Trappist monks at Assumption Abbey in Ava, Missouri have been baking and selling holiday fruitcakes to support themselves. Some say the dark, spicy cake is a taste of heaven on earth. The monks explain their business and how they view their duty to serve their community.
The growing popularity of Greek yogurt in the United States has revived at least one town in upstate New York when Chobani founder Hamdi Ulukaya decided to buy a closing yogurt factory in New Berlin, N.Y. He's grown the staff from five employees to over 1,300 people.
CNN Money talks with top executives at Jelly Belly, the world's most popular jelly bean company. The company got a big lift in the 1980s due to President Ronald Reagan's well publicized love of the company's products. Jelly Bean now produces 50 official flavors.