Referring to a point made in a August 2003 article on vegetarian foods (page 23), which touched on conversion rates of grain to meat, Joe Regenstein, a professor of food science at Cornell University, notes that cattle are not moved to a feedlot until their weight hits more than 600lbs.

While the majority of Americans (54%) have maintained their bread consumption habits over the past year, the popularity of low-carbohydrate diets has taken its toll on the industry.

Studies abound touting the positive effects of docosahexaenoic acid (DHA) and arachidonic acid (ARA) in improving brain and visual development in babies.

The vilified carbohydrate continues to come under attack.

Manufacturers are incorporating an even wider array of flavors into their rice mixes now that sales finally have surpassed those of their bland plain rice side dish siblings.

New research offers a solution to the functional problems involved with retarding mold growth on cheese.

Bunge North America (St. Louis) has announced that its subsidiary, Bunge Foods, has executed a definitive agreement to sell its bakery business to Dawn Food Products, Inc. (Jackson, Mich.) for $76 million.

The first certified organic product from Campbell Soup Co. (Camden, N.J.) has begun to hit store shelves.

Realizing the time and economic pressures facing many consumers, Albertsons Inc. (Boise, Id.) has created a line of entrées, side dishes and desserts to cater to that audience.

Minute Maid (Houston) has launched Heart Wise, a new orange juice that claims to help consumers lower their cholesterol.