The Prop 65 list of hazardous ingredients or chemicals is updated at least once a year and includes about 900 chemicals.
You might recall that former First Lady Michelle Obama started the work on a new nutritional facts panel. In January of 2020, after many delays, the 2016 legislation will finally become law and food companies will be required to include “added sugars” on consumer packaged goods (CPGs).
In an article published on GreenBiz, the World Resources Institute shared their insights on what brands can do to increase consumers' consumption of plant-based foods.
NBC News reports that processed foods are craved more often than natural, whole foods because they are more reinforcing.
A new study from the University of Chicago Booth School of Business finds that a simple and brief intervention can provide lasting protection for adolescents against these harmful effects of food marketing.
Diets consumed by one American demographic tend to produce more greenhouse gases than other groups, a new study suggests.
A recent study published in the Journal of the Academy of Marketing Science reported that people make poorer food choices in noisier environments and healthier dining choices in quieter ones.
A study from Loma Linda University, which was published in the International Journal of Food Sciences and Nutrition, found that adults who consumed a poor diet were more likely to report symptoms of moderate to severe psychological distress than those who consumed a higher quality diet.
As more and more shoppers head toward plant-based foods, the “Power of Meat 2019” study explored how to best optimize the role of meat and poultry in today’s food culture.
One pizza chain is now testing a 99-cent container of .88 ounces of grated cheese cheese and another with .61 ounces of red pepper flakes in California. A recent report names “wage inflation in California” as the likely reason for offering these options, as it is “putting a big pinch on restaurant-level profits and cash flow.”