Few food issues have attracted as much recent attention as high fructose corn syrup (HFCS). From the Corn Refiners Association to mommy bloggers, everyone seems to take a strong position on the issue, and the pendulum seems to be swinging away from high fructose corn syrup.
Nominations for the 2010 Spirit of Innovation Awards were all excellent examples of the teamwork crucial to innovation, the very concept the awards were created to reward. This year saw major and minor companies alike align to create innovative new products and push the boundaries of innovation.
With the elevated incidences of obesity, diabetes and general ill-health, consumers are keenly aware sugar is something that perhaps should be curtailed or, in certain cases, avoided.
With children now regularly eating out at restaurants, watching TV cooking shows with their parents and being exposed to new foods while traveling, the days of basic fare have gone.
While the food industryís interest in formulating low-sodium foods continues, one recent survey suggests consumers have a lot to learn about the health risks associated with high sodium intake.
