“It’s not so important as to what type of sugar. What’s way more important is how much sugar is in a product.”
Joy Bauer, M.S., R.D.
May 15, 2012 - Nutrition expert and best selling author Joy Bauer speaks about sugar on the “Today Show.”
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The Latest Attempt to Help You Eat Better: Will It Work?
Jul 11, 2014 Earlier this year, the U. S. Food and Drug Administration (FDA) proposed revisions to the Nutrition Facts Label. The label was introduced on food and beverage packaging in 1993 but the only change made since that time was in 2006 when trans fat labeling became mandatory. Research shows anywhere from 47 percent to 65 percent of consumers are using labels to make purchasing decisions (1,2). Only 57 percent of Americans, however, claim to "mostly" understand the label.
Infographic: Americans seek ‘snackable’ indulgences, says Mintel
Jul 2, 2014 It appears you can have your cake and eat it, too. New research from Mintel shows that total retail sales of prepared cakes and pies grew 24% from 2009-14 to reach $11.2 billion. But that’s only the tip of the iceberg, as the market research firm projects the category to grow an additional 18% from 2014-19, reaching $13.2 billion in sales.
Is Facebook feeding your fear of food ingredients?
Jul 1, 2014 Are your Facebook friends making you afraid to eat? New research in the journal Food Quality and Preference identifies who fears food the most —and it’s probably those of us most addicted to social media.