SupplySide
The Hot Pot
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The Hot Pot is a goulash of news, opinions and advice about designing food products and other issues affecting our industry. Its moderator and sometimes contributor is Lynn A. Kuntz, editor of Food Product Design. A lifetime of food-industry experience, first in the trenches and currently via the written word, has shaped her knowledge base and her opinions―and she's not afraid to use either of them. |
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05/19/2012
Happy Food Revolution DaySaturday, May 19, marks the first global Food Revolution Day, a sort of holiday cooked up by celebrity chef Jamie Oliver. “Food Revolution Day is about empowering people through education." And that's a great idea. |
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05/11/2012
Sliming the Food IndustryThe recent “pink slime” frenzy is just the latest in a series of fear-driven attacks on the food industry. All of this has become fodder for various interests vying to grab the microphone to blame modern food processing for all the ills of the world. |
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04/27/2012
$3 Million Class Action Nutella Payout is NutsFerrero, the maker of Nutella, agreed to pay $3 million in a settlement in a class-action lawsuit that claimed Nutella mislead consumers to believe that the sweet chocolate hazelnut spread was a health food. |
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04/25/2012
Processed Foods: The Twinkie DefenseTo paraphrase the words of Mark Twain, the reports of the demise of processed food may be greatly exaggerated. How much is perception and how much reality? ... |
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04/11/2012
Answering Labeling QuestionsFood labeling is a topic of interest to consumers as well as industry, especially when it comes to claims that link health or disease and the consumption of specific foods. Is legislating label reform the way to go? ... |
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03/20/2012
Chip, Chip Hoo-Lay! A $10 Billion BrandPicture the lowly potato chip. It's major components are a starchy simple carbohydrate deep-fried in processed oil, likely from GMO plants, liberally sprinkled with sodium. One would expect CSPI to call for it's immediate ban, Greenpeace to picket it with blow-up frankenfood dolls, and dieticians everywhere to go into a collective swoon. |
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03/05/2012
Turning Up the Juice MarketA thirst for natural ingredients and the unrelenting message that sugary drinks are contributing to the obesity epidemic should mean a robust surge in juice sales. The operative word, however, is “should.” ... |
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01/31/2012
The Cost of Food SafetyThe health-related cost of foodborne illness in the United States is now $77.7 billion, approximately half of the cost calculated in 2010, but it’s not necessarily due to improved food safety. |
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01/18/2012
Are Proteins Passé?Does new research signal the end of protein’s public heyday? Probably not, given its role in nutritional and food science and its wide range of functionality in foods and beverages. |
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12/29/2011
Food Trends: Out with the Old, In With the NewOne of the most interesting phenomena as the old year closes out and the new unfolds is the veritable flood of predictions of what’s the next big thing in foods and beverages. Pierogi? Hibiscus? Bugs? ... |
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