Perhaps no label has more power over the health-focused consumer than that of “superfood,” a whole food said to have uniquely valuable nutrition benefits. One food after another has been labeled a superfood, from blueberries to açai berries to kale, resulting in booming sales. A recent study identified newly-popularized superfoods as […]
Trends inform and inspire all of our work. In the food industry, this means knowing when cupcakes are “out” and doughnuts are “in”; what’s happening with the FDA’s decision on the GRAS designation of partially hydrogenated oils (PHOs); and what the next hot protein ingredient will be (could it be microalgae […]
As a Girl Scout Cookie order form was shared around the office this year, there was a noticeable absence of a “no hydrogenated oils” banner from fan favorite Samoas, Tagalongs, and the ever-popular Thin Mints, which, together, make up 57% of Girl Scout Cookie sales. We couldn’t help but ponder […]
9,000,000,000. Nine billion. If you pay attention to news about food and the environment, you’re probably used to hearing that number, which represents the likely size of the global population by the middle of the century, up two billion from where we are now. The biggest concern about this growth […]
NPR’s food blog The Salt recently reported on a pop-up restaurant in Washington, D.C., serving a menu devoted to insects. Sponsored by an exterminator and called the “Pestaurant,” the eatery features grasshoppers, crickets, mealworms, and ants. As it happens, we talked last year about whether eating bugs could be one […]
Food Safety Modernization Act Since the Food Safety Modernization Act (FSMA) was signed into law in 2011, the food industry has been faced with the prospect of greatly increased safety and transparency regulations. Today, those changes are still being rolled out—from much more frequent FDA inspections to stricter requirements for […]
