We speak with Rocco Renaldi, Secretary-General of the International Food and Beverage Alliance (IFBA), about the ongoing debate surrounding UPFs, including limitations of processing-based food classification systems, the importance of processing for safety and nutrition, industry efforts to improve nutritional profiles, and potential implications of UPF policies.
Sprinkles may seem like a minor decorative detail on a birthday cake or holiday cookie, but they sit at the intersection of several fast-moving regulatory concerns: the phaseout of certain FD&C dyes, the clean label movement, allergen management, and GMO transparency.
A new study led by the University of Toronto and supported by IAFNS highlights a critical tension in sodium reduction policy, in that many of the foods contributing most to sodium intake also provide essential nutrients.
This article explores the use of growth inhibitors into formulations for deli meats to mitigate Listeria monocytogenes contamination, and provides guidance for the various options of effective compounds, including clean-label ingredients, to reduce the risk of Listeria contamination in deli meats.
