Portland, ME — The University of Southern Maine, in conjunction with the Maine Small Business Development Center, has launched a series of free online training modules intended to help employers and workers in the retail and food service industries prevent workplace violence.

Houston — The American Bureau of Shipping – a maritime and offshore facility classification organization – along with researchers from Lamar University and insurance group the American Club is calling on the maritime industry to adopt more comprehensive standards for injury and near-miss reporting after a recent analysis of industrywide data.

Washington — The Environmental Protection Agency, in accordance with the Frank R. Lautenberg Chemical Safety for the 21st Century Act, is seeking comment on proposed significant new use rules for six chemical substances that are subject to agency premanufacture notices.

An exceptional emulsifier, Leprino Nutrition Native Micellar Casein Concentrate (MCC) offers food and beverage manufacturers a clean label replacement for sodium caseinate that also tastes better and has a more efficient cost-in-use. 

The good news for sauce, dressing, and marinade makers is that their category tends to be the top destination for consumers seeking to experiment with flavors.

Crafted with real, premium ingredients to help elevate snacking and dipping experiences, Marie's new Fresh Produce Dips leverage the brand's expertise in refrigerated foods to reach to a wider range of consumers while also catering to more diverse palates and lifestyle needs.

The new collection of restaurant-inspired Dipping Sauces is made with real ingredients like avocado oil—no seed oils (no soybean or canola), no artificial sweeteners or cane sugar, and no-nonsense.

Made with real basil and fresh cream, the three distinct sauce varieties are a flavorful addition to dishes. 

In 2012, exposure to harmful substances resulted in 110 work-related deaths and more than 15,000 cases with days away from work, according to the 2015 edition of the National Safety Council chartbook, “Injury Facts.”

In this interview with Prepared Foods, Eyal Rosenthal, CEO of Ever After Foods, Ltd., discusses the company’s advancements in cell-based meat production. Learn how Ever After's technology eschewed the industry standard and is able to produce a high volume, so-far comparatively low cost product.

Food and beverages manufacturers are under pressure to reduce product sugar content. And it’s no surprise, considering the World Health Organization’s endorsement of soft drink “sugar taxes” and FDA’s new Nutrition Facts labeling guidelines, which require product packaging to list all added sugars. 

Ajinomoto’s zero-calorie sweetener, advantame, has been approved in Canada.  Due to its clean, sugar-like taste, functionality and cost effectiveness, advantame can be used to replace caloric sweeteners and other high-potency sweeteners in foods and beverages while maintaining or enhancing the flavor profile.

Better Brand, Inc., an innovative food tech startup marking a new era of nutrition by leading innovation in the multi-trillion-dollar refined carb space, announced plans to launch its first product, The Better Bagel – turning one of the most carb-heavy foods into the carb equivalent of ½ of an orange, or 1/5th of a banana.

Washington — A new training tool developed by NIOSH is aimed at helping miners recognize the signs of heat-related illness and provide appropriate first aid.

Hobbs, NM — Recently introduced legislation would establish a trust fund to reimburse energy sector workers for health care costs associated with poor air quality and intense heat.

Washington — A Mine Safety and Health Administration proposed rule intended to reduce worker exposure to respirable crystalline silica “does not demand enough from operators,” Reps. Bobby Scott (D-VA) and Alma Adams (D-NC) claim.

Washington — A special issue of the journal Seminars in Hearing “shines a light” on NIOSH’s efforts to prevent on-the-job hearing loss.

Arlington, VA — Miners working alone should always tell a responsible person their location and travel path through a mine, the Mine Safety and Health Administration says.

Arlington, VA — Mine operators will soon be required to have a written safety program for mobile and powered haulage equipment “developed and updated with input from miners and their representatives.”

Washington — Aiming to identify cases of black lung disease in current and former miners, NIOSH will provide free, confidential health screenings in Ohio, Pennsylvania, Virginia and West Virginia.

Triangle, VA — A legislative attempt to block federal enforcement of a rule intended to protect miners from exposure to silica is “morally reprehensible,” United Mine Workers of America President Cecil Roberts says.

Arlington, VA — The Mine Safety and Health Administration is accepting until Sept. 9 applications for its Brookwood-Sago Mine Safety Grants.

Washington — A new Bureau of Safety and Environmental Enforcement final rule codifies existing agency practice related to the review and approval of projects that will feature “new or unusual technology” – including equipment used in high-pressure or high-temperature environments.

The US Food and Drug Administration proposed to revoke the regulation authorizing the use of brominated vegetable oil (BVO) in food. The agency concluded that the intended use of BVO in food is no longer considered safe after the results of studies conducted in collaboration with the National Institutes of Health (NIH) found the potential for adverse health effects in humans.

AAK’s new AAK AkoVeg® 163-14 is a coconut oil and insoluble fiber flake offering that makes it possible for formulators to create a plant-based meat that contains less total fat and no cholesterol—yet offers similar visual appeal and cooking attributes as traditional marbled meat products.

Headquartered in Lenexa, Kan., PATCO manufactures emulsifiers at two US-based facilities for both food and non-food applications, with an extensive distribution footprint servicing customers primarily across North America. 

With an excellent nutritional profile and wide usability in the food industry, InnovoPro's platform based on CP-Pro 70® concentrate, is the best choice for this growing need.

When food color innovation turned decisively toward nature for its sources of desirable pigments, food color technologists worked overtime to develop cost-effective, clean-label colors. Some shades proved an extra challenge, with stability and fixing being major trouble spots. Red colors figured largely in that task.

GNT has secured U.S. Food and Drug Administration (FDA) approval for use of spirulina extract in beverages. This will help beverage formulators achieve vibrant blue shades and maintain clean labels.

The new soft pretzel products are made with all-natural, premium ingredients and are Non-GMO Project Verified, certified gluten-free, top 9 allergen-free, vegan, and kosher.

For the sixteenth consecutive year, almonds are the top nut in global new product development according to Global New Products data from Innova Market Insights, having been first recognized as the number one nut globally in 2006.

Royal DSM introduces Vertis™ CanolaPRO®, a high-quality canola protein isolate. This milestone follows more than 10 years of research and development at DSM to unlock the healthy protein from the canola seed and produce it at scale for the food industry. 

Pre-dusts are critical components to any batter and breaded food product. They are the primary interface between the substrate and coating and these systems play a key role in optimizing coating adhesion.

Today, practically everything—from nuggets to vegetables to wings—is breaded, battered, and glazed. Such treatments can add additional color, flavor, and texture and, sometimes, even add a boost in nutrition or extended shelflife.

Batter and breaded frozen food products are widely consumed both in restaurants and at home. Such products are usually accompanied with a variety of dipping sauces to add flavor and visual appeal.

Prayon, a world leader in phosphate chemistry, will build a new factory and boost the company’s production of food grade sodium hexametaphosphate (SHMP). This project is part of Prayon's growth strategy in several sectors (food additives, water treatment, industrial applications), and it will support the group's development worldwide. 

Florida Food Products, LLC (“FFP”), a leading innovator, formulator, and producer of natural, clean label ingredient solutions, announced the issuance of a new patent granted by the United States Patent and Trademark Office (USPTO) for its rice bran extract marketed under the VegStable® Plus brand.

Global concerns over obesity, diabetes, and cardiovascular disease will usher in the new year’s health and wellness initiatives. Consumers will engage in the annual effort to seek out food and beverage choices with more moderate amounts of nutritive sweeteners (i.e., sucrose and fructose), lower amounts of “undesirable” fats, and fewer calories. 

Having developed a proprietary method for producing low-cost tagatose from plant-based starches, Bonumose is at the forefront of using enzymatic processes to make rare sugars at scale. Starting in mid-February, ASR Group will have tagatose available for initial shipments and samples.

Tagatose is 90% as sweet as table sugar, but with 62% fewer calories than regular sugar, with no bitter aftertaste. It is also ultra-low on the glycemic index, making it a suitable sweetener for people with diabetes or anyone watching their health. 

Sweegen announced today the launch of Sweetensify™ Flavors, its newest flavor tool for food and beverage producers, to create better-for-everyone products. 

Sweegen addressed the pressing issue of mislabeling within the stevia industry, specifically concerning Reb M stevia sold under false claims intentionally. 

At the onset of the business,Bill Dickinson and his small team were focused on ingredient trading, offering buy and resell services along with inventory management expertise.

“We were thrilled when Francia approached us with her vision. Her passion to bring to life her grandmother's recipe—inspired by her passion for cooking and experience growing up in Los Angeles—resonated with our own commitment to bringing to consumers the flavors of Mexico raised in LA,” said Diana DeLoza, LA VICTOIA director of marketing. “…Together, we created a salsa that celebrates the rich heritage of Los Angeles and brings it to tables everywhere.”

Each month, California-based flavor manufacturer T. Hasegawa USA publishes a report detailing emerging consumer trends in CPG food / beverage and foodservice menus.

The trend toward global culinary exploration is driven by younger generations. Among those participating in our annual surveys, Millennials and Generation Z globally are somewhat more likely to express interest in more unusual, adventurous and exotic flavors.

The new manufacturing facility will produce Asian-style foods, primarily for Schwan's #1 Korean food brand bibigo, using state-of-the-art automated production lines. 

SignalTech, a new brand of audible and visual industrial signaling products, is a price-competitive product offering for general signaling safe area markets.

Outside the loading dock opening, from a fixed location above the dock door, the Approach-Vu Sensor detects the motion of a tractor-trailer backing into a dock position.

Designed to withstand 4,000 pounds at 5 mph, the Dock Stop is a powerful solution equipped with two rotating arms that lock with a pin and two 42-inch bollards (a 30-inch bollard is available).