The government of Canada released its final report to Canadians on the action it has taken to respond to all recommendations outlined in the “Report of the Independent Investigator into the 2008 Listeriosis Outbreak.”
Who is responsible for the problem? The solution? What role do food ingredients and food formulations play? Prepared Foods’ annual survey queries food product developers.
An October 2011 report from the Hudson Institute entitled “Better-For-You Foods--It’s Just Good Business” found food and beverage companies with a high percentage of sales in the better-for-you (BFY) category also do better financially.
Food and beverage manufacturers find the inclusion of functional ingredients a desirable approach. However, they risk catastrophic failure, if they forget that flavor trumps all.
Doctors and nutritionists have long recommended avoiding all animal fats to trim cholesterol, but Danish researchers report that cheese may not be so bad, and probably should not be lumped in the same category with butter.
In Caucasian people with normal blood pressure, a large reduction in the amount of salt they eat may actually do more harm than good, researchers said.
According to a new study, risk of breast cancer dropped significantly in mice, when their regular diet included a modest amount of walnuts throughout their lives.
A new national study of eating out and income shows that fast-food dining becomes more common as earnings increase from low to middle incomes, weakening the popular notion that fast-food should be blamed for higher rates of obesity among the poor.
