Food Production & Manufacturing

Blog entry | Jan 23 2014
We've all seen the recent news about yet another chemical in our food.  It's actually nothing new, since 4-MEI (4-methylimidazole) has been in cooked foods since we began using fire.  It is a byproduct of the normal heating and browning of foods and...
Press Release | Jan 12 2014
(Washington, D.C.) –The International Food Information Council Foundation is currently accepting applications for its annual Sylvia Rowe Fellowship. The fellowship, established in 2007 as a tribute to former International Food Information Council...
Article | Jan 01 2014
PRESENTATION The Role of Biotechnology in Our Food Supply presentation has been developed to help you discuss food biotechnology* with the public. It communicates the latest information available, and is highly visual to help engage your listeners....
Article | Dec 30 2013
Fiber provides a number of health benefits, which makes it worthwhile to fancy up your diet with fiber. Here are the four most important facts you need to know about dietary fiber: What is it? Why is it important?  What are the sources?  How much...
Press Release | Dec 09 2013
IFIC Statement Today’s opinion by the European Food Safety Authority (EFSA) has once again shown the strong evidence available to support aspartame’s safe use in foods and beverages. In addition to being reaffirmed as safe on numerous occasions by...

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