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Listeria in Lettuce; What You Can do to Protect Yourself »

January 29, 2016

Melinda Hayman, PhD, Director of Microbiology, Jennifer McEntire, PhD, Vice President, Science Operations

The CDC estimates that over 48 million people suffer from foodborne illness annually but serious illness disproportionately impacts vulnerable populations such as the young, elderly and immune-compromised.

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Transparency is vital to meeting growing consumer demands for product information »

January 25, 2016

By: Jim Flannery, Senior Executive Vice President, Operations and Industry Collaboration

A new study shows that consumers are basing their food purchases more and more on new factors beyond price, taste and convenience, and it offers some important lessons for food manufacturers and retailers on the imperative to give consumers the information they want.

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What happened with Chipotle? »

December 15, 2015

By: Jennifer McEntire, PhD, Vice President, Science Operations

Most foodborne illnesses, and even most outbreaks, are invisible to the public. Clearly, that has not been the case though with the recent outbreak of E. coli O26 associated with Chipotle restaurants. My friends are talking about it and they are asking me what happened. The reality is we may never know.

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Ten Ways SmartLabel™ Meets Consumer Desires for More Product Details »

December 7, 2015

By: Jim Flannery, Senior Executive Vice President, Operations and Industry Collaboration

The innovative SmartLabel™ initiative launched by leading food, beverage, consumer products and retail companies will enable consumers to have easy and instantaneous access to detailed information about thousands of products. It is a transformative initiative that will provide me all the information I want to know about what I am purchasing – at the touch of a finger and when I want to know it.

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Best Practices by Companies to Reduce Food Waste »

November 13, 2015

By: Meghan Stasz, Senior Director of Sustainability

We’ve been talking about food waste a lot lately: about the size of the problem, why GMA co-founded the Food Waste Reduction Alliance (FWRA) with the Food Marketing Institute and the National Restaurant Association, and about our recent convening of stakeholders on the issue.  One thing we haven’t talked about as much is what is working when it comes to reducing food waste in the U.S.

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You Found Something Strange in a Food Product. What are you going to do about it? »

October 30, 2015

By: Dan Howell, Director, Claims Laboratory

Food manufacturers throughout the world have a monumental task – providing consumers with unadulterated food products – that often have their origins in farms and pastures- that are edible and safe to eat throughout the shelf life of the product.  But sometimes consumers find things—or claim they found things—in their foods that aren’t supposed to be there.

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