This is a guest blog post by Richard Perlmutter, MS One of the most significant sources of information on the Nutrition Facts panel of packaged foods and beverages is the % Daily Value (%DV). It provides context to nutrient amounts. Knowing … Continue reading
New here? Get our iPhone or Android App to scan & choose healthy groceries! A very interesting article published in the New York Times earlier this week goes into a detailed description of the efforts undertaken by the dairy industry to improve the nutrition … Continue reading
This is a guest blog post by Carol Harvey, Director of food/nutrition labeling and product development at Palate Works. People are generally of two camps regarding salad dressings – homemade or store-bought/bottled. Making your own requires just a few simple ingredients … Continue reading
Burger King’s summer menu includes a new dessert that’s riding high on the bacon fetish that has swept America in the last few years. The Bacon Sundae is your basic Sundae dessert with a few pieces of bacon shoved in … Continue reading
Northern Italy was struck by an Earthquake a few weeks ago, with the unfortunate deaths of 17 people. A culinary casualty of the 5.8 quake is the country’s Parmesan cheese industry. About 10% of the Parmesan stock was destroyed. What … Continue reading
![Is This Cheese? Kraft Singles [Cheese Miniseries Part 3 / 3]](http://bmedia.fooducate.com/wp-content/uploads/2012/04/Kraft-Singles.jpg "Is This Cheese? Kraft Singles [Cheese Miniseries Part 3 / 3]")
This is the third of three posts in our Cheese Miniseries. In part 1, we covered 12 basic cheese facts. In part 2, we explained what processed cheese is. Today we’ll look inside the label of Kraft Singles. It’s been a … Continue reading
![12 Cheese Facts [Cheese Miniseries, Part 1/3]](http://bmedia.fooducate.com/wp-content/uploads/2012/04/Cheese-Collage.jpg "12 Cheese Facts [Cheese Miniseries, Part 1/3]")
New here? Get Fooducated with our iPhone or Android App! Cow’s milk is an amazing liquid with many compounds that can be processed into endless products such as butter, yogurt, and cheese. But how does milk become cheese? And what are curds, whey, and … Continue reading
This is a guest blog post by Richard Perlmutter, MS I’d like to show you what food companies are doing to improve the nutrition labeling characteristics of their products. Having a special interest in dairy products, I’ll begin by using two … Continue reading
Food Navigator reports that the FDA is supporting the food industry’s rollout of the Facts Up Front nutrition labeling scheme (formerly known as Nutrition Keys). This front of pack (FOP) system was seen by many, including Fooducate, as a preemptive move to undercut federal … Continue reading
There’s a war going on now in the food/health space. In the last few years, excess salt consumption has been identified by leading health organizations as a contributor to various diseases including hypertension, stroke, heart failure, kidney failure, stomach cancer, and … Continue reading