KitKat, a brand of Swiss food and beverage giant Nestlé, will be manufactured using only sustainable sourced cocoa beginning in the first quarter of 2016, the brand announced this week.
The food preservatives market is projected to reach a value of $2.8 billion by 2020 growing at a CAGR of 2.4 percent from 2015, according to a recent report from research firm MarketsandMarkets.
The weather has given few indicators that fall is on its way, and while the leaves may still be on the trees, the onslaught of pumpkin products from the food and beverage industry is fast approaching.
When the Food and Drug Administration (FDA) issued its final determination June 16, giving the food industry three years to remove artificial trans fat from its products, the industry had already made huge advances in finding substitutes.
The nutraceutical ingredients market is projected to be worth $38.7 billion by 2020 with a compound annual growth rate of 7.2 percent, according to a new report from analysts MarketsandMarkets.
The new rules allow manufacturers to qualify for a labeling exemption, if they can prove an ingredient is modified so it no longer presents a risk to consumers with allergies.
FDA announced Monday it issued a final rule to add selenium to the list of required nutrients for infant formula and establish both minimum and maximum levels of the element allowed in the products.
FDA has finalized its labeling rules for foods containing allergens—including common types such as milk, eggs, peanuts and shellfish—which allows food manufacturers to qualify for a labeling exemption if they can prove an ingredient is modified so that it no longer presents a risk to allergic consumers.
Taking another step toward removing trans fats in food, FDA said Tuesday it has determined partially hydrogenated oils (PHOs), the primary dietary source of artificial trans fat in processed foods, are not “generally recognized as safe” or GRAS for use in human food.
The group urges FDA to revoke its 1964 approval allowing seven flavorings to be used in food and overturn the industry’s 1974 self-approval of the eighth synthetic flavor.