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Expo West: Clean Label Project helps brands align with consumer definition of safety

As consumer concerns rise over a variety of food ingredients and food additive bans increase, the non-profit Clean Label Project is helping brands make sense of it all, the organization’s executive director Jaclyn Bowen told FoodNavigator-USA in an interview during Natural Products Expo West earlier this month.

What role does frozen food play in reducing food waste?

As the USDA, EPA, and FDA, advance their strategy to reduce food waste, the America Frozen Food Institute (AFFI) is sharing how freezing food can cut down on wasted food and provide consumers with convenient and nutritious food, the organization’s president & CEO, Alison Bodor, told FoodNavigator-USA.

Illinois proposes to ban brominated vegetable oil, potassium bromate, propylparaben, red dye No 3 and titanium dioxide

Introduced by Sen. Willie Preston, D-Chicago, the Illinois Food Safety Act (SB 2637) would ban brominated vegetable oil, potassium bromate, propylparaben, red dye No.3 and titanium dioxide from retail food products potentially making it the strictest food additive ban in the country next to California’s Food Safety Act, which excluded titanium dioxide.

Regenerative agriculture, renewable energy is best path forward for reducing Scope 3 emissions

Upstream and downstream activities that indirectly impact a company’s Scope 3 emissions may be difficult to measure, but a collaborative investment between stakeholders will help improve environmental impacts long-term, Brian Nash, vice president of corporate sustainability at Ingredion Incorporated, told FoodNavigator-USA.

Consumers care about sustainability as long as the claims fit the category, experts say

Greenwashing around sustainability hurts the growth of important initiatives for the environment, society and animal welfare, but when companies make honest, transparent and science-backed claims about their sustainability, consumer trust is not only improved, but their perception of a premium product can potentially increase for brands, Jordan Bar Am, partner, McKinsey & Company, explained to FoodNavigator-USA.

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