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Home   About   Membership   Expo   Programs & Services   Publications   Contact July 09, 2014

 

Why do we waste so much food, and what can we do about it?
Food Navigator-USA
Americans don't eat a third of the food they produce. But while this shocking statistic might alarm consumers, many still don't see themselves as part of the problem, and mistakenly believe that food waste is less damaging to the environment than other things we throw away, according to a new survey.
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Report claims FDA inspects only up to 2 percent of food imports
Processing Magazine
Only a very small proportion of the food imported into the United States reaches consumers after having been inspected by the U.S. Food and Drug Administration, potentially leaving consumers exposed to health risks from unchecked products, new research warns.
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Scientists taking a healthier look at processed food
The Spokesman-Review
What's known as processed foods — everything from snacks to boxed dinners — makes up a great deal of what most Americans eat. Indeed, the majority of what most of us eat is processed to some degree.
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PRODUCT SHOWCASE
  Stop buying multiple finishes of paste

Buy only one finish of paste and use it for all your recipes. Refine coarser finishes to fit all your requirements and give the quality and mouth feel of finer, more expensive paste. Buying and stocking just one finish of paste will increase your buying power.
 


How can heat illness be prevented in the workplace?
Food Manufacturing
Thousands of workers become sick from exposure to heat every year, and some even die. Heat illnesses and deaths are preventable, and employers must take responsibility for protecting their employees while they are working under conditions of excessive heat.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

    Industries urge Congress to prevent country of origin labeling (Food Manufacturing)
Canadian study deems BPA in food packaging safe for pregnant women (Global Processing Magazine)
Gluten-free: A 'perfect storm' fueled by food skepticism and fad diets (Bakery and Snacks)
California grocers lobby for first state ban on plastic bags (Bloomberg)
Food contamination risks can be reduced by switching to H1 food-grade lubricants (Food Production Daily)

Don't be left behind. Click here to see what else you missed.


Opinion: Better nutrition labels, smarter choices
The Denver Post
The editorial board at The Denver Post presents its case in support of new nutrition labeling standards, including adjusted portion sizes and added sugar information.
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Experts call for sugar tax, but doubt official support
Food Navigator
Sugar tax is a good idea, but the government may be unwilling to implement it, according to expert panelists taking part in Food Manufacture's webinar on obesity.
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CLFP Food Flash

Colby Horton, Vice President of Publishing, 469.420.2601
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Dennis Hall, Executive Editor, 469.420.2656   
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