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What can the World Trade Organization get for $1 billion?
Alan Kelsky Food & BeverageAfter 10 years of internal battling, Congress recently repealed the law known in the food industry as COOL, an acronym for Country of Origin Labeling. Congress had little choice but to repeal COOL after the World Trade Organization (WTO) threatened to implement sanctions against the United States, starting at $1 billion in the form of new tariffs on items exported from the U.S. to Canada and Mexico. Both Mexico and Canada said the U.S. COOL laws violated the WTO ban on discrimination against foreign livestock.
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Infographic: What you should know about Cinco de Mayo
Kaylee Nelson Recreation & LeisureThe observance of Cinco de Mayo is upon us, but that doesn't just mean fiestas and margaritas. Much like St. Patrick's Day, the holiday is celebrated much more heavily in the U.S. than in its country of origin. However, it still holds meaning and honor for the Mexican and Mexican-American population. It is a day full of tradition, varying festivities and a misunderstood history.
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The amazing health benefits of goat milk
Heather Linderfelt Food & BeverageFacing the dairy section at the local store, dairy products made from cow milk far outweigh goat options. Among the sea of different milks now available — including almond, soy and coconut — is usually only one brand of goat milk.
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A look at the disruptive marketing trends for beverage sales
Bambi Majumdar Food & BeveragePepsiCo recently hired veteran CIO Jody Davids to steer the brand's IT strategy going forward. What is particularly interesting is how this strategy will also lay the foundation for the marketing plan ahead. Davids will be taking her 35-year-career leadership skills to enhance IT for all beverages under the Pepsi brand and digitize their growth.
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Restaurants are taking on green initiatives, but do consumers care?
Linchi Kwok Travel, Hospitality & Event ManagementSustainability and serving locally-grown and organic food are two big food trends in the restaurant industry, as suggested by the National Restaurant Association. Restaurateurs are actively responding to such trends by implementing various green initiatives in operations.
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Barrier packaging applications to watch
Don Rosato EngineeringBarrier developments in food packaging are expected to greatly help reduce food waste to better feed a growing world population. Approximately 1.3 billion tons or one-third of the food produced around the world is lost or wasted on its way from the farm to the fork. In industrialized countries, 210 to 255 pounds of food still fit for consumption per person is simply thrown away each year.
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USDA invests in nanotechnology to increase food safety, combat waste
Bambi Majumdar Food & BeverageFood insecurity around the world has meant that millions of people are unsure of where their next meals are coming from. Yet in America, 40 percent of food that is bought is thrown away and 26 percent of the produce doesn't even reach grocery stores. When these figures are reflected against how many regions suffer from drought and uneven food production, the need for a balanced food sustainability and management program seems more imperative than ever.
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Barrier packaging: Novel material and process solutions
Don Rosato EngineeringWith new plastic barrier materials, let's start by taking a look at layered barrier film material comparisons. Depending on product sensitivity, it is vital to provide food packaging protection with proper barrier components to ensure product shelf life.
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Study: Pesticides in food linked to Parkinson’s disease
Dr. Denise A. Valenti Medical & Allied HealthcareConsumption of milk is usually considered healthy. For years, slogans like "Drink more milk," "Milk. It does a body good," and "Got Milk?" have promoted the beverage. For those drinking more milk in Hawaii before the 1980s, there were ingredients that were not doing the body any good.
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America’s 10 best barbecue joints
Dave G. Houser Food & BeverageHistorians tell us that for many millennia, man has applied low, slow heat to a variety of meats to make them meltingly tender and delicious. Christopher Columbus and other New World explorers found Caribbean aboriginals cooking fish and other meats on grates of sticks lashed together and suspended over smoldering coals — dousing their food with fiery pepper sauce.
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