Don’t worry; the NOSH team read the more than 100-page document so you don’t have to. Here are the main takeaways.
The Consumer Goods Forum announced last month that it’s looking to trash current expiration date labels to help reduce food waste not only within the U.S. but around the world.
Under the Obama administration, brands had until July 26, 2018, to adjust all packaging. With the new extension, manufacturers with $10 million or more in annual food sales will now have until Jan. 1, 2020; manufacturers with less than $10 million in annual food sales have until Jan. 1, 2021.
A California bill addressing the potential dangers of synthetic food dyes on children has passed, but with a major amendment.
Emphasizing environmental and nutritional transparency for the labels and ingredients in both its chocolate and snacking lineups, the confectionary giant announced a sweeping set of changes from sourcing to packaging that the company hopes will give consumers more choices.
The Organic Trade Association (OTA) is looking to equivalency trade arrangements as a way to increase more organic options on shelves. During a Natural Products Expo West event last week in Anaheim, Calif. Monique Marez, the OTA’s director of international trade, said it is just a question of standards.
The new voluntary initiative streamlines the myriad date labels on consumer products packaging down to just two standard phrases. “BEST If Used By” describes product quality, where the product may not taste or perform as expected but is safe to use or consume. “USE By” applies to the few products that are highly perishable and/or have a food safety concern over time; these products should be consumed by the date listed on the package – and disposed of after that date.
Over the past two months, several retail and consumer data providers have announced programs and partnerships to help manufacturers with decision-making.
Cargill is expanding its line of emulsifiers with the addition of deoiled canola lecithin.
It’s like playing Russian Roulette. With food. At least, that’s the opinion of one scientist.