Hive to Honey

“Despite the industry’s self-regulatory system, the vast majority of food and entertainment companies have no protections in place for children,” said CSPI nutrition policy director Margo G. Wootan. “If companies were marketing bananas and broccoli, we wouldn’t be concerned. But instead, most of the marketing is for sugary cereals, fast food, snack foods, and candy. [...]

Remember when “health” and “diet” were considered dirty words in restaurants? When good-for-you foods were a few items hidden on a remote corner of the menu that consumers rarely ordered? Those days, it seems, are over.
Today, health, or at least the current definition of it, is all the rage. According to new data from [...]

U.S. demand for food and beverage additives is forecast to expand 3.5% annually to $8.5 billion in 2014. Advances will be driven by increasing consumer interest in nutritionally enriched products and all-natural foods, which promotes demand for high-value premium and natural additives. As consumers are wary of foods with artificial-sounding ingredients, processors seeking [...]

The 2008 U.S. Health and Diet Survey of more than 2,500 adults from all 50 states and the District of Columbia found that, for the first time, more than half of those surveyed “often” read a label the first time they buy a product. Yet, while the number of consumers reading a food label the [...]

CLUSTERED high up in the slender, tilting palms of the eastern Amazon, the little purple orbs known as açaí look mighty, like blueberries that took a very wrong turn out of Maine. These are no mere muffin makers, though.
Virtually unknown outside the Amazon two decades ago, and until 2000 not exported from Brazil — its [...]

Striking a balance
Patterson said there is “definitely a mood for both kids and parents to eat better” and parents are reading labels more.
“If you were moving into the US market and looking at kids’ foods what I’d be looking at is better-for-you foods, but there’s a fine balance to be struck,” he said.
Foods should appeal [...]

When it comes to pizzerias catering to customers with food allergies or diet restrictions, gluten-free crust is so 2009 – or rather, that goes for what’s usually employed to make it. Celiac Disease concerns are in fact growing, but those afflicted want more from their food.
Luckily, the ingredients used to make more healthful crusts [...]

“There is a selection issue,” Matsa explains. “People who eat at restaurants more often might be doing so because they’re hungry for larger meals.” Thus, big eaters eat more no matter where they are, whether at home or dining out.
Although people do eat more when they eat in restaurants, Matsa and Anderson found that diners [...]

Financial Figures Behind the Obesity Epidemic
A provision buried in the health care bill before Congress would require chain restaurants to post nutritional info on their menus and wallboards. While this might seem like a drastic measure, it comes at a time when obesity rates in the U.S. are skyrocketing. Additionally, obesity was responsible for an [...]

“Companies are scared of making low-sodium claims,” said Krista Faron, an analyst at market researcher Mintel International.
Yes, there’s a market for overtly labeled low-sodium products, particularly as baby boomers age and worry increases about hypertension and heart disease. But that market is relatively small: Less than 3 percent of food products introduced each year make [...]