Sep 22, 2021 | In the News
After the food industry phased out its use of partially hydrogenated oils/trans fats, why weren’t the public’s favorite frozen pizzas and donuts on the chopping block? How did so many foods survive the transition without the public noticing a change in taste or...
Apr 27, 2021 | In the News
Long-time palm oil detractors may be gradually accepting of sustainably produced palm oil, while shifting their environmental focus on other concerns, such as Brazlian beef and soy production. According to a 2021 report by the Center for Sustainable Palm Oil (CSPO)...
Mar 24, 2021 | In the News
Scientists, scholars, dairy industry and others have responded publicly to Canada’s “buttergate”: anecdotal comments circulating on social media that the country’s butter had become firmer than usual at room temperature. While some armchair social media detectives...
Feb 10, 2021 | In the News
Although palm oil is the most produced oil in the world, the general public is unaware of what sustainable palm oil is all about. That was the premise of Dr. Ruslan Abdullah’s presentation during a sustainability debate that took place during the digital 2021 Palm Oil...
Feb 4, 2021 | In the News
Experts from around the world are calling for greater education about sustainable palm oil to counter pervasive misinformation. Two authorities speaking out on this issue are Italy’s FratiniVergano Partner Paolo R. Vergano and Solidaridad Network Asia Senior Advisor...
Jan 13, 2021 | In the News
While consumer demand for sustainably sourced food products is on an upswing, divergent and often competing criteria make it difficult for people to make informed decisions. In its coverage of a climate week virtual panel, Food Industry News helped to explain some of...
