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The retailing giant plans to reduce sodium, sugar and trans fat in the products it sells by 2015 and produce a simple front-of-product label to deliver the message to consumers.

Separation technology helps researchers isolate components in milk, but understanding precisely what those components do remains an active area for research.

It is imperative that processors find out as much as they can about each GFSI audit standard before making a selection.

The Packaging Hall of Fame Class of 2010 includes professionals from a number of walks of life but only one inventor: Bob Dodrill.

True innovation is within your reach. One of the best ways to achieve it is by networking with food industry colleagues in an educational atmosphere.

Lack of sanitation is the root cause of almost every food poisoning incident and a significant number of the recalls.

As they move into 2011, processors are strong and lean from continuous improvement efforts as well as margin success in the switch from prepared foods to in-home dining.

Last month when we were preparing this issue devoted to sustainability, I wondered if our readers around the globe could hear me laughing out loud. It was a laugh uttered not out of joy but irony.

Hydrodynamic pressure processing got a bad rap for meat tenderizing in the 1990s, but USDA scientists believe there’s still hope for this and other technologies to assist the process.

Current programming underscores public misconceptions and lack of knowledge about food chemicals and pesticides.