Latest news with #foodIndustry
The Standard
09-07-2025
- Business
- The Standard
Survival of the fittest: why innovation is vital for F&B industry
Bakehouse, founded by Swiss Grégoire Michaud, sells some 670 egg tarts and other goods daily, allowing it to survive amid the rising rent.
New York Times
07-07-2025
- Health
- New York Times
Kennedy's Battle Against Food Dyes Hits a Roadblock: M&M's
Less than three months after he declared war on synthetic food dyes, Health Secretary Robert F. Kennedy Jr. has already secured the cooperation of the makers of some of America's most colorful culinary products. If they fulfill their promises, Jell-O snacks, Kool-Aid beverages, and Lucky Charms cereals, among a host of other foods, will be rid of synthetic dyes by the end of 2027. But the candy industry and its most colorful chocolate treat, M&M's, are a big obstacle standing between Mr. Kennedy and the ability to claim total victory. Other than Froot Loops cereal, perhaps no food carries as much symbolism as M&M's for Mr. Kennedy and the movement he calls 'Make America Healthy Again.' Upon taking the reins at the Department of Health and Human Services, he made synthetic dyes the first target in his plan to rid the nation of ultra-processed foods. When Mr. Kennedy announced in April that he had an 'understanding' with food makers to remove petroleum-based dyes by the end of 2026, citing research showing they were linked to behavioral problems in children, critics scoffed at his voluntary approach. Yet his peer-pressure campaign appears to have produced some results. Last month, Nestle and ConAgra joined Kraft Heinz, General Mills and PepsiCo in signing on to the secretary's plan. Candy manufacturers, which lean on artificial colorings for the bright treats they market to children, are still holding out. 'I think RFK and his team are learning the limits of their power to persuade,' said Scott Faber, an attorney with the Environmental Working Group, an advocacy organization. Want all of The Times? Subscribe.
Yahoo
03-07-2025
- Health
- Yahoo
Does Freezing Meat ‘Reset' the Expiration Date?
photosiber/Adobe Stock For all the information stuffed into product packaging and nutrition labels, it can be surprisingly hard to know how to navigate basic food safety issues that arise in the kitchen. Like: Does freezing meat and poultry 'reset' the expiration date (a.k.a. the use-by date)? Say, if you buy raw chicken breast that has a use-by date within five days and then freeze it on the fifth, do you have another five days to use it after it thaws—or has the clock already run out? Theoretical as this question might seem, the stakes could be high. If you wait too long after thawing to finish off the meat or poultry, for example, the quality could deteriorate significantly. That's because spoilage bacteria like Pseudomonads, Lactobacillus, and Enterococcus—which love the cool fridge temps—start to grow. Spoilage bacteria generally don't make you sick, but they will probably yuck up your meat, leading to an 'off' smell and taste. Some types of pathogenic, or disease-causing, bacteria, like Listeria, can fare well in the fridge, too, so it's possible that meat left too long could harbor health risks. That said, the primary concern in this situation isn't foodborne illness, provided the stuff is properly cooked once thawed—rather, it's more of a 'food spoilage issue,' Martin Bucknavage, MS, a senior food safety extension associate at Pennsylvania State University, tells SELF. Not only is spoiled meat and poultry nasty (you don't want a decaying cutlet stinking up your fridge, much less percolating in your GI tract), it also amounts to a waste of money and food, so it's definitely an outcome you want to avoid. Thankfully, with the right knowledge on freezing best practices, you can do just that. First, a quick refresher on freezing: The super-cold temp—freezers should be set to zero degrees Fahrenheit or lower—stalls the growth of bacteria and other organisms. Importantly, it doesn't kill these bugs. Rather, it prevents them from multiplying (and further hurting the quality or safety of the item). Depending on kind and cut, frozen meat and poultry is best if used within 3 to 12 months, but it'll stay safe pretty much indefinitely. With freezing on the table, you no longer have to chuck a, well, package of chuck if your dinner plans change and you don't have time to cook it before its expiration date. It's 'just a great way to save that [item] so you don't have to throw it away,' Bucknavage says. Helpful as it may be, though, freezing is not a miracle worker: Sorry, but it 'doesn't restart the clock' on your products' expiration dates, Darin Detwiler, PhD, a food safety expert and associate teaching professor at Northeastern University's College of Professional Studies, tells SELF. Yes, freezing will halt the progression of bacterial growth in meat and poultry, but once they thaw, that growth will resume. For an item that's frozen just as it's about to expire, that growth is in all likelihood already pretty far advanced (basically, it's 'already on the way to becoming spoiled,' Bucknavage says), so the countdown is well underway—and the item won't last much longer. So that chicken breast we mentioned earlier? If you buy it five days before the use-by date and freeze it on the day it expires, you don't then have another five days to use it after it thaws, because the resumed bacterial growth will take it past the point of no return within that time frame. Once full-blown spoilage sets in, you'll likely notice changes to smell, appearance, and texture. 'It may be grayish and feel slightly slimy to the touch,' Bucknavage says. 'There might be a slight to significant odor.' These signs should signal that the item is no longer fit to eat, but if you somehow miss the signs and chow down anyway, you'd probably note a slightly sour to flat-out rancid taste (gross!). Overall? 'It is not going to be good,' Bucknavage says. Unless your product is already contaminated with Listeria (and you don't cook it well), you probably won't develop an infection or anything like that. But the spoilage bacteria can produce byproducts 'that can upset your stomach,' he explains. For example, Pseudomonads and Lactobacillus yield undesirable chemicals like lactic acid and hydrogen sulfide when allowed to flourish unchecked. So to prevent your thawed meat and poultry from spoiling if you froze them on or around the expiration date, the smartest move is to use such items ASAP. Basically, 'you really want to cook it as soon as you thaw it out,' Bucknavage says—generally, within the day. If you want to be extra careful, shoot for within two hours, as Dr. Detwiler recommends. That said, 'using' doesn't necessarily have to mean eating. If you don't feel like digging in that same day, you can just cook and then refrigerate (or freeze!) the meal so you can enjoy it at a more convenient time. Much like freezing itself, cooking is another ingenious workaround that can help you extend the lifespan of your meat and poultry, since the strong heat kills off lurking bacteria. Just make sure that the internal temp reaches the minimum needed to kill pathogens—140 degrees Fahrenheit for red meat, 160 degrees for ground meat, and 165 degrees for poultry. You can use a food thermometer to check. 'Having a good, accurate thermometer is very important,' since 'you cannot tell the right temperature by look or feel or smell,' Dr. Detwiler says. Make sure to refrigerate leftovers within two hours of cooking. And if you're not able to finish them off within three to four days, you can even pop them in the freezer to buy yourself some extra time! That way, all you'd have to do is thaw, heat, and enjoy—on your own clock. Related: How to 'Fridgescape' to Keep Your Food Safe, Save Money, and Actually Get Organized 8 Things Food Safety Experts Would Never Do in Their Own Kitchens Is It Safe to Put Piping-Hot Food in the Fridge, or Should I Let It Cool Down a Bit First? Get more of SELF's great service journalism delivered right to your inbox. Originally Appeared on Self
Yahoo
02-07-2025
- Health
- Yahoo
Does Freezing Meat ‘Reset' the Expiration Date?
photosiber/Adobe Stock For all the information stuffed into product packaging and nutrition labels, it can be surprisingly hard to know how to navigate basic food safety issues that arise in the kitchen. Like: Does freezing meat and poultry 'reset' the expiration date (a.k.a. the use-by date)? Say, if you buy raw chicken breast that has a use-by date within five days and then freeze it on the fifth, do you have another five days to use it after it thaws—or has the clock already run out? Theoretical as this question might seem, the stakes could be high. If you wait too long after thawing to finish off the meat or poultry, for example, the quality could deteriorate significantly. That's because spoilage bacteria like Pseudomonads, Lactobacillus, and Enterococcus—which love the cool fridge temps—start to grow. Spoilage bacteria generally don't make you sick, but they will probably yuck up your meat, leading to an 'off' smell and taste. Some types of pathogenic, or disease-causing, bacteria, like Listeria, can fare well in the fridge, too, so it's possible that meat left too long could harbor health risks. That said, the primary concern in this situation isn't foodborne illness, provided the stuff is properly cooked once thawed—rather, it's more of a 'food spoilage issue,' Martin Bucknavage, MS, a senior food safety extension associate at Pennsylvania State University, tells SELF. Not only is spoiled meat and poultry nasty (you don't want a decaying cutlet stinking up your fridge, much less percolating in your GI tract), it also amounts to a waste of money and food, so it's definitely an outcome you want to avoid. Thankfully, with the right knowledge on freezing best practices, you can do just that. First, a quick refresher on freezing: The super-cold temp—freezers should be set to zero degrees Fahrenheit or lower—stalls the growth of bacteria and other organisms. Importantly, it doesn't kill these bugs. Rather, it prevents them from multiplying (and further hurting the quality or safety of the item). Depending on kind and cut, frozen meat and poultry is best if used within 3 to 12 months, but it'll stay safe pretty much indefinitely. With freezing on the table, you no longer have to chuck a, well, package of chuck if your dinner plans change and you don't have time to cook it before its expiration date. It's 'just a great way to save that [item] so you don't have to throw it away,' Bucknavage says. Helpful as it may be, though, freezing is not a miracle worker: Sorry, but it 'doesn't restart the clock' on your products' expiration dates, Darin Detwiler, PhD, a food safety expert and associate teaching professor at Northeastern University's College of Professional Studies, tells SELF. Yes, freezing will halt the progression of bacterial growth in meat and poultry, but once they thaw, that growth will resume. For an item that's frozen just as it's about to expire, that growth is in all likelihood already pretty far advanced (basically, it's 'already on the way to becoming spoiled,' Bucknavage says), so the countdown is well underway—and the item won't last much longer. So that chicken breast we mentioned earlier? If you buy it five days before the use-by date and freeze it on the day it expires, you don't then have another five days to use it after it thaws, because the resumed bacterial growth will take it past the point of no return within that time frame. Once full-blown spoilage sets in, you'll likely notice changes to smell, appearance, and texture. 'It may be grayish and feel slightly slimy to the touch,' Bucknavage says. 'There might be a slight to significant odor.' These signs should signal that the item is no longer fit to eat, but if you somehow miss the signs and chow down anyway, you'd probably note a slightly sour to flat-out rancid taste (gross!). Overall? 'It is not going to be good,' Bucknavage says. Unless your product is already contaminated with Listeria (and you don't cook it well), you probably won't develop an infection or anything like that. But the spoilage bacteria can produce byproducts 'that can upset your stomach,' he explains. For example, Pseudomonads and Lactobacillus yield undesirable chemicals like lactic acid and hydrogen sulfide when allowed to flourish unchecked. So to prevent your thawed meat and poultry from spoiling if you froze them on or around the expiration date, the smartest move is to use such items ASAP. Basically, 'you really want to cook it as soon as you thaw it out,' Bucknavage says—generally, within the day. If you want to be extra careful, shoot for within two hours, as Dr. Detwiler recommends. That said, 'using' doesn't necessarily have to mean eating. If you don't feel like digging in that same day, you can just cook and then refrigerate (or freeze!) the meal so you can enjoy it at a more convenient time. Much like freezing itself, cooking is another ingenious workaround that can help you extend the lifespan of your meat and poultry, since the strong heat kills off lurking bacteria. Just make sure that the internal temp reaches the minimum needed to kill pathogens—140 degrees Fahrenheit for red meat, 160 degrees for ground meat, and 165 degrees for poultry. You can use a food thermometer to check. 'Having a good, accurate thermometer is very important,' since 'you cannot tell the right temperature by look or feel or smell,' Dr. Detwiler says. Make sure to refrigerate leftovers within two hours of cooking. And if you're not able to finish them off within three to four days, you can even pop them in the freezer to buy yourself some extra time! That way, all you'd have to do is thaw, heat, and enjoy—on your own clock. Related: How to 'Fridgescape' to Keep Your Food Safe, Save Money, and Actually Get Organized 8 Things Food Safety Experts Would Never Do in Their Own Kitchens Is It Safe to Put Piping-Hot Food in the Fridge, or Should I Let It Cool Down a Bit First? Get more of SELF's great service journalism delivered right to your inbox. Originally Appeared on Self
Yahoo
02-07-2025
- Business
- Yahoo
Palm Oil Market Analysis Report and Growth Forecasts, 2025-2030: Conventional Palm Oil Reigns with 99.06% Revenue Share in 2024, But Organic Gains Momentum
The global palm oil market, valued at USD 72.84 billion in 2024, aims to hit USD 98.90 billion by 2030, growing at a 5.30% CAGR. Driven by food and eco-friendly products, demand spans personal care, cosmetics, and biodiesel sectors. Key producers Indonesia and Malaysia supply the Asia-Pacific, the top consumer. Palm Oil Market Dublin, July 02, 2025 (GLOBE NEWSWIRE) -- The "Palm Oil Market Size, Share & Trends Analysis Report by Nature (Organic, Conventional), Product (Fractionated Palm Oil, Crude Palm Oil, Palm Kernel Oil), End-use (Food & Beverage, Pharmaceuticals), and Region with Growth Forecasts, 2025-2030" report has been added to Palm Oil Market was valued at USD 72.84 billion in 2024, and is projected to reach USD 98.90 billion by 2030, rising at a CAGR of 5.30%. The growth is driven by increasing demand for food applications and eco-friendly, organic, and sustainable products. Personal care products and cosmetic industries are also major sectors accountable for the growth of products. Palm oil is an edible oil that is derived from the mesocarp of the palm fruit. Indonesia and Malaysia are the largest producers as well as exporters of the product globally. It is extensively used in the food, cosmetic, and personal care products industries, among others. Asia-Pacific region is the largest consumer of palm oil owing to its key application for food preparation in the global product market is amalgamated as well as competitive in nature. It is one of the well-established companies with a developed value chain. Internationally, the product market has a resilient network of distributors, traders, and strong relationships with manufacturers. The overall product market is considered to have an extremely cohesive supply chain and increasing demand for the product for an expansive range of end-use applications comprising biodiesel, food & beverages, and personal care & cosmetics, among palm oil product segment appeared to be the largest segment in the international market, accounting for the highest share in 2022 of the global revenue of the market. This segment is the most popular due to its easy economic availability worldwide and manufacturing ease owing to 50% unsaturated and 50% fatty acid constituent nature of palm oil. The segment is expected to expand over the forecast period owing to its extensive utilization by the Oil Market Report Highlights The conventional segment led the market with the largest revenue share of 99.06% in 2024. The organic segment is anticipated to grow at the fastest CAGR during the forecast period. The fractionated segment led the market with the largest revenue share of 39.23% in 2024. The crude palm oil (CPO) segment is anticipated to grow at the fastest CAGR during the forecast period. The food & beverages segment led the market with the largest revenue share of 65.98% in 2024. The personal care & cosmetics segment is expected to grow at the fastest CAGR during the forecast period. Asia-Pacific dominated the palm oil market with the largest revenue share of 71.18% in 2024. The India palm oil market accounted for the largest revenue share of over 20.2% in Asia-Pacific in 2024. Companies Featured The major companies featured in this Palm Oil market report include: ADM Wilmar International Ltd. Sime Darby Plantation Berhad IOI Corporation Berhad Kuala Lumpur Kepong Berhad United Plantations Berhad Kulim (Malaysia) Berhad IJM Corporation Berhad PT Sampoerna Agro, Tbk Univanich Palm Oil Public Company Ltd. PT. Bakrie Sumatera Plantations tbk Asian Agri Key Attributes: Report Attribute Details No. of Pages 80 Forecast Period 2024 - 2030 Estimated Market Value (USD) in 2024 $72.84 Billion Forecasted Market Value (USD) by 2030 $98.9 Billion Compound Annual Growth Rate 5.3% Regions Covered Global Key Topics Covered: Chapter 1. Methodology and ScopeChapter 2. Executive Summary2.1. Market Snapshot2.2. Segmental Outlook2.3. Competitive OutlookChapter 3. Market Variables, Trends, and Scope3.1. Global Palm Oil Market Outlook3.2. Value Chain Analysis3.2.1. Raw Material Outlook3.2.2. Manufacturing/Nature Outlook3.2.3. Sales Channel Analysis3.3. Price Trend Analysis3.3.1. Factors Influencing Prices3.4. Regulatory Framework3.4.1. Standards & Compliances3.5. Market Dynamics3.6. Porter's Five Forces Analysis3.7. PESTLE AnalysisChapter 4. Palm Oil Market: Nature Estimates & Trend Analysis4.1. Palm Oil Market: Nature Movement Analysis, 2024 & 20304.2. Organic4.3. ConventionalChapter 5. Palm Oil Market: Product Estimates & Trend Analysis5.1. Palm Oil Market: Product Movement Analysis, 2024 & 20305.2. Crude Palm Oil5.3. RBD Palm Oil5.4. Palm Kernel Oil5.5. Fractionated Palm OilChapter 6. Palm Oil Market: End Use Estimates & Trend Analysis6.1. Palm Oil Market: Product Movement Analysis, 2024 & 20306.2. Food & Beverage6.3. Personal Care & Cosmetics6.4. Biofuel & Energy6.5. Pharmaceuticals6.6. OthersChapter 7. Palm Oil Market: Regional Estimates & Trend Analysis7.1. Regional Analysis, 2024 & 2030Chapter 8. Competitive Landscape8.1. Recent Developments by Key Market Participants8.2. Company Categorization8.3. Company Heat Map Analysis8.4. Company Market Positioning Analysis, 20248.5. Strategy Mapping8.6. Company Profiles ADM Wilmar International Ltd. Sime Darby Plantation Berhad IOI Corporation Berhad Kuala Lumpur Kepong Berhad United Plantations Berhad Kulim (Malaysia) Berhad IJM Corporation Berhad PT Sampoerna Agro, Tbk Univanich Palm Oil Public Company Ltd. PT. Bakrie Sumatera Plantations tbk Asian Agri For more information about this report visit About is the world's leading source for international market research reports and market data. We provide you with the latest data on international and regional markets, key industries, the top companies, new products and the latest trends. Attachment Palm Oil Market CONTACT: CONTACT: Laura Wood,Senior Press Manager press@ For E.S.T Office Hours Call 1-917-300-0470 For U.S./ CAN Toll Free Call 1-800-526-8630 For GMT Office Hours Call +353-1-416-8900
