“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.”
Watch Now »
Big Data and Big Food: Where to draw the line?
Apr 4, 2014 The exponential growth and availability of “Big Data” offers food and beverage marketers unprecedented access to consumer information, but it also raises some ethical questions when it comes to how companies use it—particularly when it comes to children. FoodNavigator-USA caught up with the Center for Digital Democracy on the risk of “cavalier” data collection and marketing to vulnerable consumer groups in the era of Big Data.
Infographic: Calling all millennials
Apr 1, 2014 Food manufacturers and marketers better befriend the oversharing, overstimulated, smartphone-obsessed generation that is millennials. According to Nielsen, this 77 million-strong consumer group represents a $200 billion opportunity, and they will hold even more spending power in the coming years.
How the FDA's Landmark Labeling Changes Affect Food Manufacturers
Mar 31, 2014 On February 27, the FDA proposed two rules to amend, among other things, nutrition labeling requirements for conventional foods and dietary supplements; reference amounts customarily consumed (RACCs); and the definition of what constitutes a single serving container. If the proposed rules are finalized without significant changes, nearly every food label that requires a nutrition facts box – which includes most processed foods – will need to be revised to remain compliant with FDA regulations.
Do consumers trust your food products?
Mar 30, 2014 US consumers feel they don’t know enough about where their food comes from, and how it’s grown and produced—and that knowledge gap could be creating mistrust of retail food products.
How should the industry tackle sugar reduction?
Mar 28, 2014 Attending a series of sessions on sugar reduction during the Institute of Food Technologists’ (IFT) 2014 Wellness conference, a few common themes kept resurfacing: that obesity remains a big problem, and that—like it or not—the sugar industry is assuming a lot of the blame. How should the industry tackle sugar reduction? Naturally, artificially, or perhaps through more esoteric means?