BARBARA KATZ and LU ANN WILLIAMS
Responding to public pressure to reduce sodium content, food manufacturers are setting targets to trim salt levels in their products over the next few years. consumers will benefit, but will they fully understand or embrace the changes?
MARY ELLEN KUHN
New Institute of Medicine report urges FDA to set standards for salt used in food processing and foodservice. Here’s a look at the recommendations and ramifications.
SID N. JHAVERI
Setting up a food safety system that covers a product from farm to fork has never been more critical for food and beverage companies. Here’s a step-by-step approach to safeguarding your brands—and the consumers who purchase them.
KELLY FREDERICK, MARY ELLEN KUHN, and TONI TARVER
Food Technology’s Wellness 10 conference delivered an integrated perspective on emerging technologies, scientific evidence, and consumer trends.
A growing number of people are reporting that pine nuts literally leave a bad taste in their mouth. That reaction, along with a collection of other symptoms, has come to be labeled as pine nut mouth or pine nut syndrome.