A coalition of 18 food organizations have joined together to form the Back to Balance Coalition which will promote balanced, practical and achievable dietary guidelines.

A new poll of parents with school-aged children finds parents support national nutrition standards by a 3-1o-1 margin, according to the research conducted by The Pew Charitable Trusts, the Robert Wood Johnson Foundation (RWJF), and the American Heart Association (AHA).

Greek yogurt producer Chobani is boosting its leadership team adding Robert Post as senior director for nutrition and regulatory affairs to help drive the brand’s nutrition strategies and promote the mission of “providing better food for more people.”

New research on dietary fats and gut bacteria suggests omega-3 polyunsaturated fatty acids (PUFA) found in seafood and marine oils, may reduce inflammation and increase the amount of gut bacteria needed to protect against gastrointestinal (GI) disease.

 The newly passed Farm Bill reduces funding for SNAP, the federal food stamp program, by $8 billion and trims a number of subsidies for food producers. Senate Agriculture Committee Chairman Debbie Stabenow (D-Mich.) says the bill significantly increases support for fruits and vegetables growers and local food systems. 

First Lady Michelle Obama will introduce the changes, according to media reports.

The food retail industry assured consumers that both SNAP and WIC benefits will be available.

 A non-destructive tool for the analysis for beef characteristics, the SPECTRAL EVOLUTION SM-3500 field portable spectrometer identifies the moisture, protein and fat content of raw and processed meat.