Outdoor workers are unique in that they regularly share their workspaces with wasps, bees, hornets and other stinging insects. It’s important for workers to know how to respond to and treat stings, especially because some people may be allergic.

Washington — OSHA recently announced the start of a three-month increase of inspections at hospitals and nursing care facilities that treat COVID-19 patients.

Washington — Understaffed amid the COVID-19 pandemic, OSHA “lost a valuable opportunity” to better protect workers by “not identifying federal partners in a position to assist during a large-scale safety and health crisis,” concludes a Department of Labor Office of Inspector General audit report released March 31.

Washington — OSHA’s Field Operations Manual needs an update so the agency can “better address complaints and referrals,” the Department of Labor Office of Inspector General says.

Fall means cold and flu season is almost upon us, and store shelves are lined with a variety of products made to treat common symptoms. But those medications can be toxic when not used properly, according to the American Association of Poison Control Centers.

If you have arthritis, you’re not alone. The Centers for Disease Control and Prevention states that 23 percent of all adults in the United States – roughly 54 million people – have arthritis, a term that refers to more than 100 diseases and conditions that affect the joints.

For employees who work rotating or night shifts, remaining alert can be especially challenging when the body’s circadian clock is compromised – that is, the body is active when it believes it should be resting.

Download this white paper from Soter Analytics to learn how wearable technologies can automate ergonomic training processes, motivate workers and drive down injury rates as much as 55%.

Menlo Park, CA — Thirty-four percent of office employees working remotely during of the COVID-19 pandemic say they might look for another job if directed to return to the office full-time, results of a recent survey show.

Menlo Park, CA — More than 40% of employees say they’re more burned out on the job than they were a year ago, and 1 out of 3 plan to take at least three weeks of vacation this year, recent survey results show.

Washington — Workers who have diabetes may face a heightened risk of developing depression, according to a recent NIOSH study.

Changsha, China — Night shift workers who have high blood pressure may be at increased risk of developing heart disease and diabetes, or experiencing a stroke, results of a recent study show.

Bilbao, Spain — A new video from the European Agency for Safety and Health at Work highlights strategies to reduce the risks of heat stress on the job.

What are the biggest health and safety hazards to people today that AI technology can solve?

When working with conveyor belts, employees should always wear appropriate personal protective equipment.

Washington — In light of its recent survey of family caregivers that shows 67% struggle to balance work with caregiving duties, AARP is calling on employers to create “friendly and supportive” policies and benefits.

College Station, TX — Workers who drive at night, take note: Vehicle-wildlife collisions may be almost 50% more likely to occur during a full moon, results of a recent study suggest.

Prepared Foods Chief Editor Bob Garrison talks food and beverage innovation strategy, topics and trends with Mario DiFalco and Kim Lopez-Walters, co-founders of Illuminate Growth Partners in the San Francisco Bay area.

Consumers are looking for nutritious and delicious products with enhanced protein that also taste good. They also seek non-GMO, gluten-free, vegetarian and sustainably sourced ingredients in the products they purchase.

Washington — The death of an offshore worker conducting a pressure test on a well surface casing has prompted the Bureau of Safety and Environmental Enforcement to issue a safety alert.

Unveiled March 6, the tool allows users to locate multiple types of health care facilities and specialists.

Consumers and global brands continue to push for new plant-based options. The crux of the challenge is to develop new fats and oils that meet three criteria: they can be produced at scale, provide unique consumer experience, and are less vulnerable to climate change.

Unique color applications in confections are also popular today, such as the use of saturated pastels, and combining multiple colors and textures in a single format. Developers face several hurdles when formulating with natural colors in confections, and color manufacturers and suppliers are constantly innovating to develop more effective and stable natural colors.

A breakfast smoothie created to replace breakfast, Todo provides prebiotics, adaptogens and antioxidants, is filled with fiber, and offers a milk base of 25g of complete protein, fully devoid of artificial sweeteners or added sugar. 

Voyage Foods, helmed by a dynamic team of food scientists on a mission to accurately and sustainably recreate the world's favorite foods, will be launching its first product—peanut butter (made without peanuts)—to consumers this fall, followed by chocolate without cacao and coffee without the coffee bean in 2022.

Chapter 11—Food Allergen Program—explains how to establish and implement a food allergen program that ensures protection of food from major food allergen cross-contact and that the finished food is properly labeled with respect to the major food allergens.

The addition of coatings to foods is more than structural. Batters and breadings are used to enhance the whole eating experience, and perhaps even add some unexpected twist.

To help brands keep food and drink fresh in a natural and sustainable way, Blue California announced jointly with biotech innovator Conagen, the commercialization of Rosavel®, a next generation natural preservation solution with 98% high-purity rosmarinic acid made by bioconversion without the color or flavor associated with rosemary.

To define some core trends in Asian and Asian -inspired sauces and ingredients, Prepared Foods turned to regular contributor and research chef Robert Danhi.

The Pharmafill NB1 neck bander features a clear safety door to protect workers from contact with the operating mechanism and allow constant visual monitoring, while safeguarding the shrink bands and machine internals from contamination.

Prepared Foods talks about clean label formulating with Campbell's Foodservice executive chef Gerald Drummond and Alan Slesinski, director of R&D.

The makers of HORMEL® BLACK LABEL® Bacon bring expertise to the partnership with CINNAMON TOAST CRUNCH™ — an iconic cereal from General Mills with a cult-like following.

The new Activia+ Multi-Benefit Probiotic Yogurt Drinks4 are packed with billions of live and active probiotics that help support your gut health, plus are an excellent source (20% DV) of Vitamins C, D and Zinc to support your immune system.

Available in Vanilla Cookie and Chocolate Brownie flavors, the new Organic Creamy Protein with Oatmilk is high in protein, has minimal net carbs and contains no added sugar, providing clean nutrition.

While natural and botanical methods of preservation have been in use for centuries, the modern food processing system has relied heavily on synthetic food preservatives, such as nitrates, benzoates, sulfites, sorbates, and others. 

Premier Protein expanded its innovative line of ready-to-drink Protein Shakes with Oats with the launch of Chocolate Hazelnut for stepping up breakfast games. The new flavor, which launched online last month, is starting to hit store shelves over the next few months.

Today’s consumers are rarely satisfied with just a thirst-quenching drink when they crave a beverage. They’re seeking healthful extras that target everything from immunity to mood issues, from energy to meal replacement. And of course, they want plenty of flavor with few calories.

Prepared Foods discusses plant protein ingredients and formulation strategies with Charlie Baggs, president, founder and executive chef at Charlie Baggs Culinary Innovations, Chicago.

GoGo squeeZ® continues the spirit of its 'FUN-damentals' campaign off-screen with a partnership with B-Girl and World Champion athlete, Logan 'Logistx' Edra, to encourage more people to give breaking, the "it" sport of summer, a try. 

A candy lover's dream come true, the C4 x Hershey collaboration will infuse the flavors of some of Hershey's well-known products including Jolly Rancher Candy, Bubble Yum Bubble Gum, Reese's Peanut Butter, and Hershey's Milk Chocolate into a C4 product lineup formulated to fuel fitness performance. 

Prepared Foods interviews Rachel Yarcony, founder and CEO of myAir, Ltd. Yarcony pioneered the myAir system, an AI-driven personalized platform that combines advanced technology with functional ingredients to offer tailor-made nutrition that “enhances stress resilience.”

ZENB Spaghetti is a spaghetti product made from 100% yellow peas and is the latest addition to the brand's growing pasta portfolio that champions the better for the planet and better-for-you hero ingredient. 

Tate & Lyle used this year’s SupplySide West 2022 to showcase ingredient innovation, its formulation expertise, and commitment to making food healthier and tastier.  

Each bottle of Way Better Water Drink contains one of the two recommended doses of sterol, providing a convenient way for consumers to increase their sterol consumption.

Ocean Spray Cranberries, Inc., the agricultural cooperative owned by more than 700 farmer families, and Canomiks, a startup technology company transforming the functional food and beverage industry, announced research leveraging Canomiks' A.I. based technology platform to test and certify the biological efficacy of the cranberry. 

According to the International Taste Institute, taste drives 88% of F&B consumer purchase intent, making it the most important attribute for food and beverage products’ success and overshadowing other considerations like price, health and convenience. Yet taste, as the palate perceives it, is not merely a combination of aroma and flavor.

Decades of research have connected increased fiber consumption to a wealth of health benefits. The range is as comprehensive as heart health, reduced cancer risk, better blood sugar management, lower cholesterol, mental well-being, cognitive health, and even better dental health and reduced risk of dementia.

Watch or listen to David Feder, Executive Editor-Technical, interview Erhan Yildiz, PhD, director of the hydrocolloid consulting group SKC, LLC. Dr. Yildiz provides an overview on trends in gums used in making today’s food and beverage products.

Kate Farms,® a company that aims to bring plant-based nutrition into healthcare, launched newest shake, Glucose Support 1.2. The plant-based, organic nutrition shake is designed to help manage blood sugar as part of a balanced diet.