Noticias sobre la Salud y Nutrición

The rocky road to economic recovery is paved with opportunity, but navigating that road is complex, as nearly one-quarter of consumers struggle to make ends meet. Still, snack frequency is up, and snacks are playing an important role in both wellness-...

The National Potato Council’s successful fight to return potatoes to school menu guidelines in the US was a victory for the industry, but executive vice-president and chief executive officer John Keeling isn’t stopping there.

The Canadian Food Inspection Agency (CFIA) and PK Trading Inc. are warning people with allergies to milk or soy not to consume the Frito Lay Cheetos products described below. The affected products contain milk and soy which are not declared on the labe...

Consumers in the United States are snacking significantly more now than they were just two years ago. Almost half (48 percent) of consumers polled say they’re now snacking at least twice a day, compared to 25 percent in 2010.

Despite ongoing economic difficulties, new product activity in the global snackfoods industry appears to be continuing unabated. Launch numbers recorded by Innova Market Insights showed a strong double-digit increase in 2011. Savory and salty snacks ac...

Coca-Cola and Pepsi are changing how they make an ingredient in their drinks to avoid being legally obliged to put a cancer warning label on the bottle. The new recipe for caramel colouring in the drinks has less 4-methylimidazole (4-MEI) - a chemical...

McDonald's USA will introduce a new, national Happy Meal campaign this week, including TV ads promoting nutrition and active lifestyles.

Key Technology introduces FoodSafetyPRO™ for food processors looking to improve their recordkeeping in accordance with the FDA Food Safety Modernization Act (FSMA), Safe Quality Food (SQF) certification, and/or Global Food Safety Initiative (GFSI) cert...

Food products with high phosphate contents are damaging to the health of the general public, and as such should be labelled, say researchers behind a new study. The report – published in Deutsches Ärzteblatt International – selectively reviewed resear...

Popchips CEO Keith Belling didn't want to just make and sell a new brand of the same old snack;he wanted to create a whole new category. In the five years since Belling's company started making Popchips in San Francisco, it has become one of the faste...

Functional Technologies Corp. reports that efficacy studies conducted on end-user materials, investigating the Company's proprietary acrylamide-preventing (AP) yeast technology in a novel food application that traditionally does not incorporate yeast i...

General Mills announced today the acquisition of Food Should Taste Good, a rapidly-growing natural snack foods company based in Needham Heights, Massachusetts. Food Should Taste Good will become part of Small Planet Foods, General Mills’ natural and o...

El Instituto de Investigaciones Biológicas (IIB)-Conicet-Universidad Nacional de Mar del Plata (UNMdP), en colaboración con el Instituto Nacional de Tecnología Agropecuaria (INTA) Balcarce, estudia cómo aumentar los polifenoles saludables en la papa, a...

The European Food Safety Authority (EFSA) has published a scientific opinion on the Post-Market Environmental Monitoring (PMEM) report for the 2010 cultivation season of the genetically modified Amflora potato.

El Ministerio de Agricultura (Minag) afirmó hoy que apoya la aplicación de sanciones a productores, comerciantes y transportistas que acopien productos en sacos con un peso superior a los 50 kilos, conforme a lo dispuesto por la Ley Nº 29088 y su regla...

Denise Austin, the Idaho Potato Commission’s (IPC) long-time spokesperson, celebrated American Heart Month on behalf of the IPC with two major initiatives: a 35-city satellite media tour (SMT) and an online re-release of the IPC's national television c...

Nearly all Americans consume much more sodium than they should, according to a report from the Centers for Disease Control and Prevention. Most of the sodium comes from common restaurant or grocery store items.

Food scientists have found a way of measuring how we register the saltiness of crisps which could lead to new ways of producing healthier crisps — without losing any of the taste. The research by scientists at The University of Nottingham could lead to...