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.
As customers continue to pursue real food and natural products that are free from artificial ingredients, Albertsons Companies, one of the nation’s largest grocery retailers, today announced that it is expanding its exclusive Open Nature® brand into non-food categories and expects to release more than 240 new Open Nature products in 2018.
In 2014, I predicted “Desert Greening the Next Big Thing”, would be led by green investors. I’m still waiting for this shift from humanity’s single minded focus on traditional agricultural crops (glycophytes) relying on the planet’s three percent of fresh water. Why so little shift to more sustainable, nutrient-richer, salt loving (halophyte) plant foods, such as quinoa? Because vested interests in the vast incumbent global agro-chemical industrial complex are as powerful and persistent as those in the worldwide fossilized sectors. Corporations like Cargill and ConAgra dominate, along with agro-chemical giants Monsanto, Syngenta, Bayer, BASF, and DowDupont, selling fertilizers, herbicides, insecticides, fungicides and genetically-modified seeds, etc.
Before the first pitch is thrown on Opening Day, baseball fans will be delighted to know a new lineup of distinctive and flavorful menu options awaits them at their favorite ballpark.
Aramark, the award-winning food and beverage partner of eight Major League Baseball teams, spent the off-season reviewing consumer insights and exploring local food trends, to identify the foods and flavors fans are craving. With even more vegan and vegetarian options, Aramark is offering elevated ballpark menus that are sure to be a hit with many fans.
As part of Aramark’s Healthy for Life 20 By 20 initiative, and ongoing commitment to providing fans with greater variety, choice and access to healthier menu options, Aramark continues to expand vegan and vegetarian options in the ballparks it serves.
Culinologist isn’t a job title that most people are familiar with. So Brian Andrews and Joel Reiman, two resident practitioners at Hormel Foods, often find themselves answering variations on the question “What is it you do, exactly?”
Andrews has a simple answer. “Culinology is a blending of the science and the art of cooking,” he said. This is true, but somewhat modest.
Reiman has a slightly different spin.
“What we do day in and day out often mirrors what humans have done for centuries,” he said. “We’ve always had a way of preserving the nutrition in food. The job of a culinologist is to understand those processes and find the science that allows us to use them most effectively.”
March is National Nutrition Month®, an annual campaign created by the Academy of Nutrition and Dietetics to focus attention on the importance of making informed food choices and developing sound habits related to eating and physical activity. This year’s theme is “Go Further with Food” and it has a dual focus, encouraging healthy eating habits, while also urging Americans to find ways to eliminate food waste. The campaign aims to connect the dots between the health benefits of meal and snack planning with the resulting implications related to food waste.
The inaugural statewide Food Waste Prevention Week kicked off on Tuesday, March 6 with a press event hosted by local elected officials and key partner organizations at the World Harvest Center, a local food bank in South Los Angeles.
In North Carolina, 371,000 low-income children participated in the national School Breakfast Program on an average school day in school year 2016–2017, according to a report released today by the Food Research & Action Center (FRAC), an anti-hunger advocacy group.
“School breakfast means less hunger, better health, and improved educational outcomes for our children,” said Jim Weill, president, Food Research & Action Center (FRAC). “The many schools in North Carolina offering breakfast at no charge to all students and serving breakfast after the bell are ensuring that children start the school day ready to learn. We strongly encourage other schools to follow their lead so that more children may reap the benefits of school breakfast.”
The amount of sugar in Nestlé’s UK and Irish products has been reduced by more than 2.6 billion teaspoons since 2015 thanks to an ongoing, intensive programme of innovation and reformulation.
A report, issued today by Nestlé, reveals that more than 60 billion calories have also been removed from Nestlé UK & Ireland’s portfolio in the same time period.
March is National Nutrition Month and throughout the month, Aramark and the American Heart Association are presenting a series of videos highlighting the work of their breakthrough health impact initiative, Healthy for Life 20 By 20. Experts from Aramark and the American Heart Association, as well as community members, will talk about the multi-year collaboration, and how we are working together to help millions lead healthier lives.
March is National Nutrition Month and throughout the month, Aramark and the American Heart Association are presenting a series of videos highlighting the work of their breakthrough health impact initiative, Healthy for Life 20 By 20. Experts from Aramark and the American Heart Association, as well as community members, will talk about the multi-year collaboration, and how we are working together to help millions lead healthier lives.
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