During the National Organic Standards Board’s discussion on hydroponic crops Monday afternoon, it became evident that there is no agreement on whether soil-less crops should qualify for organic certification. “Clearly, this is not an easy…

While a majority of Americans believe that organic produce is healthier than conventionally grown options, few realize that there is limited research proving that organic farming practices lead to “healthier” fruits or vegetables. This six-year…

The well-known adage “You eat first with your eyes” resonates with chefs and manufacturers alike. The presentation of food serves as the initial indicator of whether someone will enjoy it. In a matter of seconds,…

In recent years, dietary fiber has experienced a significant transformation. Once primarily appealing to older individuals seeking regularity, it has now expanded its appeal to younger consumers eager to adopt a high-fiber diet. Research indicates…

Stevia is gaining popularity as consumers become increasingly skeptical of sugar and seek natural alternatives. Grand View Research reports that the global stevia market is swiftly growing, with an estimated value of $337.7 million in…

To mark National Macaroni and Cheese Day last week, consumer advocates publicly revealed the presence of hazardous chemicals in cheese powder. “We believe these chemicals are present in every mac ‘n’ cheese product — you…

Sugar is primarily recognized for the sweetness it adds to cereals, but it also plays a crucial role in contributing to the toasted brown color, the crunchiness, and in preventing sogginess when immersed in milk…

Americans have high expectations when it comes to food. They desire meals that are not only delicious and healthy but also portable, satisfying, and made without questionable ingredients. Roger Clemens, associate director of the regulatory…

As consumers grow increasingly health-conscious, the food industry has undergone a significant transformation, driven by a strong preference for recognizable, natural ingredients and a widespread rejection of artificial sweeteners, flavors, and colors. This shift presents…

Clean labels have transitioned from being a trend to becoming a standard requirement in the food industry. New food companies are entering the market with built-in clean label credentials, while established brands face pressure to…