Your Nutrition and Food Safety Resource
In 1983, the first scientific report on the development of genetically engineered (GE or food biotechnology, also inaccurately referred to as GMOs) plant cells was published (1). Since then, agricultural…
The 2014 Food & Health Survey: Consumer Attitudes toward Food Safety, Nutrition & Health, commissioned by the International Food Information Council Foundation, is the ninth annual national quantitative study designed…
Who is Eating Gluten-Free and Why? You can’t turn on the television, read a paper, or surf online these days without seeing the terms “gluten” and “gluten-free”. But what exactly…
With an ever-growing global population and rising food prices, the task of feeding the world is going to become more challenging and is just one reason to capitalize on the…
Food Biotechnology: A Communicator’s Guide to Improving Understanding, 3rd edition, is your one-stop resource for preparing for presentations, patient and client questions, health fairs, media interviews, blogging, tweeting, and other…
Price Approaches Taste as Top Influencer for Americans When Purchasing Foods & Beverages Yet, in a Down Economy, Health is Still Important to Two-Thirds of Americans The International Food…