Policy: Page 2
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How food labels help consumers eat healthier
A study from Tufts University found package information can reduce calorie consumption by 6.6%, fat by 10.6% and other less beneficial options by 13%.
By Jessi Devenyns • Jan. 17, 2019
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Strong GMO opponents tend to know the least about them, study says
Results showed the more respondents said they opposed these foods, the more knowledgeable they thought they were about the issue. Researchers found the opposite.
By Cathy Siegner • Jan. 17, 2019
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Will former PepsiCo CEO Indra Nooyi head the World Bank?
The food and beverage company's first female leader, who left in August after 12 years at the top, is said to be on a list of candidates to replace Jim Yong Kim.
By Cathy Siegner • Jan. 16, 2019
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Tyson partners with the Environmental Defense Fund on sustainable food production
A pilot program will analyze data from 500,000 acres of corn to reduce greenhouse gases, improve water quality and enhance farmer profits.
By Cathy Siegner • Jan. 16, 2019
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Kraft opens pop-up to give free food to government workers during shutdown
The store, which will be open for five days, will offer company products such as macaroni and cheese, salad dressing, mayonnaise and BBQ sauce.
By Lillianna Byington • Jan. 16, 2019
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Senate Democrats question Gottlieb on FDA shutdown impact
The commissioner wrote on Twitter that the agency is expanding activities beyond for-cause inspections to prevent threats as the federal government remains closed.
By David Lim • Jan. 14, 2019
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Supreme Court to consider if SNAP sales data should be public
The appeal by the Food Marketing Institute follows a circuit court ruling last year that the data should be made available under the Freedom of Information Act.
By Jeff Wells • Jan. 14, 2019
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Bankruptcy court grants $11.25M to soy nut butter E. coli victims
Remaining insurance payments were released this week to those harmed by the 2017 outbreak linked to I.M. Healthy SoyNut Butter.
By Cathy Siegner • Jan. 11, 2019
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General Mills factory workers vote to unionize in Iowa
With job cuts actively occurring and cereal sales looking soggier, it’s no surprise more than 500 workers at the Cedar Rapids plant are seeking shelter in a union.
By Jessi Devenyns • Jan. 11, 2019
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Analysis: Non-sugar sweeteners aren't 'healthier'
A European review of 56 studies on non-sugar sweeteners found "no compelling evidence" that they bolster health or help people lose weight.
By Cathy Siegner • Jan. 10, 2019
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Pilgrim's Pride alters chicken welfare claims following FTC complaint
The Humane Society claimed the company relegates most of its chickens to filthy, dark barns, and said some are scalded alive during slaughter.
By Cathy Siegner • Jan. 10, 2019
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Will environmental sustainability be included in the 2020 Dietary Guidelines?
A non-profit group of nutrition educators advocating for the addition may find a responsive consumer, but supporters could be foiled by political gridlock in Washington.
By Cathy Siegner • Jan. 10, 2019
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How is the government shutdown impacting the food industry?
Federal agencies are delaying publication of market reports farmers and others rely upon, and food inspectors are either working without pay or on limited program status.
By Cathy Siegner • Jan. 09, 2019
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Will Missouri's new labeling law criminalizing 'meat' hurt the plant-based sector?
As of Jan. 1, anyone using the term on food labels or in ads could be fined and receive a jail sentence unless the product came from harvested livestock or poultry.
By Cathy Siegner • Jan. 08, 2019
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Residue of banned pesticide found on California produce
Last summer, a federal appeals court ordered chlorpyrifos removed from the market because of its association with developmental disabilities and other health problems.
By Cathy Siegner • Jan. 08, 2019
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What are FDA's next regulatory steps on CBD and hemp?
Commissioner Scott Gottlieb said the agency plans to hold a public meeting to hear from stakeholders about experiences and challenges with the products.
By Cathy Siegner • Jan. 07, 2019
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Deep Dive6 trends to impact the food industry in 2019
Concepts that started rocking the business in 2018 will continue, making this year sure to be full of big deals, new functional ingredients and items that are sustainable on many levels.
By Megan Poinski , Christopher Doering , Lillianna Byington • Jan. 07, 2019
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Use of animal antibiotics dropped by a third in 2017, FDA says
Commissioner Scott Gottlieb said he's pleased with the results, but there's still work to do in fighting antimicrobial resistance.
By Cathy Siegner • Jan. 03, 2019
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US food producers brace for hit as Pacific trade deal goes into effect
As the Comprehensive and Progressive Agreement for Trans-Pacific Partnership kicks in, beef and wheat exports are expected to suffer.
By Cathy Siegner • Jan. 03, 2019
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Packaging challenges could leave bottled water companies all wet
As consumers try to avoid disposable, single-use plastic and governments and businesses are banning it, manufacturers search for recycled and alternative packaging.
By Cathy Siegner • Jan. 02, 2019
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How food companies are getting consumers to pay more
Several already signaled planned increases to cover ingredient and shipping costs, and more expensive items helped boost grocery prices by 2% last year — though sales were flat by volume.
By Cathy Siegner • Jan. 02, 2019
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OpinionThe power of hemp: Beyond profit
With the signing of the Farm Bill, it is on track to be the hot new ingredient in food — but Mike Fata of Manitoba Harvest cautions manufacturers to look past its short-term trendiness to its long-term wellness benefits.
By Mike Fata
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Our best stories of 2018
From massive c-suite changes to huge deals, here are Food Dive's top stories from 2018, a quick tour of some of what made last year so exciting — and tumultuous.
By Food Dive staff
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Does a bill ending federal funding for insect farming have legs?
The last-minute proposal from Sen. Jeff Flake, R-Ariz, is strongly opposed by the industry, which says all signs point to massive growth.
By Nina Sparling
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Impossible Foods needs FDA approval to sell uncooked burgers in stores
The company wants to sell its plant-based burger in retail outlets next year, but the FDA said the soy leghemoglobin in the product needs approval as a color additive.
By Cathy Siegner • Dec. 21, 2018