Manufacturing, selling, delivering, distributing, holding or offering for sale a product that contains red dye No. 3, brominated vegetable oil, potassium bromate, propylparaben or titanium dioxide would be punished by a civil penalty if a proposed...
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Lead Scientist of Fermentation at The Good Food Institute (GFI) Adam Leman sat down with us to chat about all things fermentation, from capabilities to cost. Leman highlighted how advantageous biomass and precision fermentation are, and what...
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On this week’s plate: Biden administration details five goals to help U.S. become a leader in bioeconomy technology; Barry Callebaut and Nestlé partner for agroforestry project in Africa; Finnish food company repurposes fish processing byproducts...
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The jury is out on grass-fed beef—which has been touted as a carbon sequestration tool—and whether it can truly be carbon neutral, since grass-fed cattle are said to produce more methane over their lifetimes compared to their grain-fed counterparts.
Stevia and honey, which are considered naturally derived sweeteners, are healthier, more sustainable alternatives for...
Lead Scientist of Fermentation at The Good Food Institute (GFI) Adam Leman sat down with us to chat about all things...
At every step in the manufacturing process—from production to transportation to distribution—food products are becoming more...
On this week’s plate: FDA releases national strategy to combat future formula shortages; Australian food tech company crafts lab-grown meatball from woolly mammoth DNA; recent salmonella outbreak linked to contaminated flour; and more.
U.S. dairy exports set a record for both value and volume in 2022, thanks, in part, to innovation, an expert said.
In this video, we recently spoke with an industry expert who works with CPG companies nationwide about the importance of contract manufacturing, sourcing a co-packer and more.
