Through ultra-high temperature (UHT) technology, sensitive food and beverage products can be safely stored unopened at room temperature for up to 12 months without the need for additives or preservatives.
Even if you haven’t heard of perchlorate, chances are that you probably have eaten it. Perchlorate is a chemical used in plastic packaging and food handling equipment for dry food like cereal, flour, and spices.
It’s been nearly 25 years since the FDA mandated that all food and beverage packaging carry the Nutrition Facts panel. Now, the ubiquitous label is up for a makeover.
JetBlue recently announced the winners for the fourth cycle of its BlueBud business mentoring program. Eat Your Coffee, Sustainable Snacks and 9 Miles East Farm will participate in an in-depth business mentorship program with JetBlue, learning what it takes to get their brands off the ground. BlueBud offers innovative and budding food and beverage brands a unique opportunity including access to JetBlue’s leaders and an inside look at the airline’s distinctive product development culture and award-winning onboard experience. The BlueBud program launched in 2015 and originally focused on up-and-coming environmentally and socially responsible food brands based in New York. JetBlue has expanded the program to include small businesses in the greater Boston area.
At The Scotts Miracle-Gro Foundation, we want more kids outside—with their hands in the dirt and their smiles bursting with joy. We want more kids to have the opportunity like Zinnia to experience the wonder of gardens. That’s why we’re partnering with KidsGardening to support more youth garden programs nationwide.
After decades of staying on the cutting edge of food, I’ve learned that the world of nutrition moves fast. Now, I lead a team of nutrition and wellness professionals at Nestlé, helping to design new foods and beverages to give you the foods you love with the nutrition you crave.
Throughout the recent decades of our wellness-focused culture, we’ve seen fats, protein, and carbs all rise and fall in popularity. One thing that never changes? Flavor. Food has to taste good — if it doesn’t, we won’t eat it, no matter the potential health benefits. Every nutritionist knows this from day one, and luckily, the latest trends in functional food are packing more flavor than ever.
Across the country, children’s museums are aiming to teach their young visitors about food science, nutrition and agriculture by offering cooking demonstrations and hands-on classes that are fun for the whole family. All children can benefit from learning about where their food comes from and how to make healthy snacks and meals, but these programs are especially beneficial for picky eaters.
As the largest food processing company in the U.S., Tyson Foods supports hunger relief in a big way. In 2015, we put a stake in the ground when we pledged $50 million in cash and in-kind donations over a five-year period to fight hunger. That pledge is known as the “50-in-5” commitment.
Three years after we made the commitment, we are less than $5 million away from reaching our goal. As of the end of our 2018 fiscal year, Tyson has donated more than $45,875,000 toward hunger relief in the form of product donations and charitable grants.
We are thrilled to welcome Robert Lee, Co-Founder and CEO of Rescuing Leftover Cuisine for a special Thanksgiving week episode. Rescuing Leftover Cuisine is a national nonprofit that targets both the prevention of quality food waste and putting an end to hunger. In the United States alone, 40 percent of food gets tossed every year and on average, 1,160 pounds of food are lost to the garbage pail each year by an American family of four. This amounts to $162 billion in waste annually, which could serve over $58 billion in meals using the national average spent on meals of $2.79.
As a life-long public health professional and nutrition adviser, I’m excited to share news that’s close to my heart. Today, Nestlé is №1 in the first-ever U.S. Access to Nutrition Index, a ranking of food and beverage companies’ success in using policies, practices, and product portfolios to address nutrition challenges.
While we appreciate the recognition, the real award for us is seeing our progress in improving access to healthy foods and knowing we’re making a difference in people’s lives. The ranking also confirmed that our strategy of embedding nutrition in our processes is paying off.
Three approaches helped differentiate us in this ranking and continue to guide our work moving forward.
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