Cleaning up colors in confectionery 03.04.2014 By Jeff Gelski The F.D.A.’s approval of spirulina gives formulators more naturally-sourced blue options.Read More
Nutrition Facts 2.0 03.04.2014 By Jay Sjerven Cautious optimism and several concerns surround the F.D.A.’s labeling proposals.Read More
Whole grain WIC rules largely unchanged 03.04.2014 By Josh Sosland Whole wheat pasta will qualify; whole wheat bagels nixed.Read More
A.B.A. to address proposed Nutrition Facts changes 02.27.2014 By Jeff Gelski Listing added sugars and changing serving sizes draw concern.Read More
How the health care act affects the baking industry 02.27.2014 By Dan Malovany A.C.A. has greater impact on smaller companies.Read More
Nutrition Facts panel overhaul gets under way 02.27.2014 By Keith Nunes Serving sizes, added sugars, vitamin D, potassium and fat are all in the spotlight.Read More
Guidelines address junk food ads in schools 02.25.2014 By Jeff Gelski U.S.D.A. says marketing should be consistent with Smart Snacks in School standards.Read More
F.D.A. faces lawsuit over GRAS program 02.24.2014 By Jeff Gelski The Center for Food Safety says the current food additive process exposes the public to risky products.Read More
N.G.F.A. joins coalition on labeling of bioengineered ingredients 02.11.2014 By Jay Sjerven Joins 28 other national organizations in Coalition for Safe Affordable Food.Read More
Petition, C.S.P.I. attack baking use of azodicarbonamide 02.06.2014 By Josh Sosland Subway chain targeted in effort to raise concerns about dough strengthener.Read More