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Home   About   Membership   Expo   Programs & Services   Publications   Contact December 10, 2014

 



Most would accept nanotechnology, genetic modification in food for nutrition, safety
Food Safety News
New research suggests that most consumers will accept nanotechnology or genetic modification technology in their food if it will enhance nutrition or improve safety.
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Frozen fruits and vegetables trump fresh
American Frozen Food Institute
To encourage consumers to take a fresh look at frozen, the Frozen Food Foundation, in partnership with the University of California-Davis, recently released the results of a multi-year study comparing the nutrient content of eight commonly-purchased frozen and fresh fruits and vegetables. The results? Frozen fruits and vegetables are nutritionally equal to — and in many cases better than — their fresh counterparts.
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Record California rain just moistens parched ground
Bloomberg
Record rains have fallen across California. And yet the drought remains. One storm, or even two, won't be enough to end the drought that has gripped the state for three years and is forecast to linger through the winter.
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PRODUCT SHOWCASE
  No lumps or clumps

One tank plus the Rotosolver mixer for blending your tomato sauces is all you need. Completely blend your paste without lumps or clumps of unmixed paste.
 


Report: Shoppers love organic, even if they can't tell what it is
Triple Pundit
With the plethora of stores that now handle everything from organic bananas to pesticide-free, organically made canned food, today's shoppers have little problem tracking down that "back-to-basics" version in or around the produce isle. The only thing is, do they really know what it is?
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Survey shows how food safety educators reach consumers
Food Safety Magazine
Findings from a report commissioned by the Partnership for Food Safety Education were released at the Consumer Food Safety Education Conference. The most startling finding was that, despite the digital age, 90 percent of food educators say they conduct their work with consumers face-to-face.
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Minimum wage fight hits the streets of 160 US cities
Reuters
Workers in the fast food, home care and airline industries are staging protests and strikes throughout the United States to advocate for a $15 minimum wage and other labor rights.
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Top 10 specialty food trends predicted for 2015
Hospitality Industry
Consumers will seek more from their food in 2015, whether stronger flavors, alternative sweeteners or snacks made with everything from plant-based meat to even marijuana, according to the Specialty Food Association.
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Complete line of energy efficient equipment: Conveyor Dryers, Roasters, Toasters, Coolers, Fluidized Bed Dryers & Coolers, Impingement Ovens, Shredding & Forming systems, Flaking Mills, Belt Grills & Cheese Melters.
 


Challenge: Better food
Stores Magazine via National Retail Federation
Can the food industry innovate its way to better product solutions? Greek yogurt maker Chobani believes it's possible.
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Infographic: What's hot and not in 2015
Food Business News
Insects and tater tots are so 2014. Housemade condiments, upscale children's meals and artisan butchery are among the next big menu trends next year, according to the National Restaurant Association's annual What's Hot culinary trends forecast. The list is based on a survey of nearly 1,300 professional chefs and members of the American Culinary Federation.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

    Clean label: Consumers are expecting it (Food Navigator)
Strategic growth: Should you retrofit or build a new facility? (Plant Engineering)
US introduces menu calorie labeling to fight obesity (Reuters)
Comparing America's 3 largest major diversified food companies (Seeking Alpha)
Nanotechnology in the food industry (Food Science & Technology)

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


 



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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