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DIET & HEALTH FOOD SAFETY THE NUTRITION FACTS LABEL: ITS HISTORY, PURPOSE AND UPDATESMARCH 9, 2020
Key Highlights Nutrition information was not always required on packaged foods and beverages prior to 1990. The U.S. Nutrition Facts label first appeared in 1994 and was…Read More
FAST TAKE: IS A SUCRALOSE AND CARB COMBO A CAUSE FOR CONCERN?MARCH 5, 2020
Highlights Sucralose is a no-calorie sweetener. While sucralose is the most commonly used sugar substitute, most diet sodas are not sweetened with sucralose. A new study suggests that sucralose consumption produces…Read More
COFFEE AND TEA CAN HYDRATE, TOOMARCH 5, 2020
While a steaming cup of coffee is probably not the first thing you would reach for after you cross the finish line of a marathon, it wouldn’t be the…Read More
CORONAVIRUS AND SAFE FOOD HANDLING: WHAT YOU NEED TO KNOWMARCH 3, 2020
It’s likely you’ve seen the news headlines or the Centers for Disease Control and Prevention (CDC) updates about a recently spreading pathogen, the coronavirus. With travel restrictions…Read More
CONSUMER PERCEPTIONS ABOUT FOOD FRAUDFEBRUARY 27, 2020
Download the full report. Food fraud can be defined as “the deliberate and intentional substitution, addition, tampering, or misrepresentation of food, food ingredients, or food packaging; orfalse or…
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WHAT IS MALTITOL?
FEBRUARY 21, 2020
Highlights  Maltitol is a type of carbohydrate called a sugar alcohol, or polyol.  Maltitol contains half as many calories as sugar and is 90% as sweet.  Maltitol is commercially produced from starch for use in baked goods, chewing gum, sugar-free chocolates, hard candies…Read More
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THE LITTLE GUYS OF REGENERATIVE AGRICULTUREFEBRUARY 14, 2020
Many of us loved making mud pies as kids—it may have been our favorite thing to do outside. But as kids, we likely never thoughtmuch about…
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HOW TO STOCK YOUR FRIDGE LIKE A PROFEBRUARY 6, 2020
The refrigerator is the heart of a modern kitchen. It’s where we store many different foods in order to maintain their quality and freshness, prolong their shelf…Read More
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