Representing the Makers of the World’s Favorite Food, Beverage and Consumer Products

Congress Talks Food Waste, and Beyond »

June 6, 2016

By: Meghan Stasz, Senior Director, Sustainability

The House Agriculture Committee hearing on food waste at the end of May that discussed many different influences on waste and the range of ways needed to tackle it as a nation.

GMA testified on behalf of our industry and the cross-industry Food Waste Reduction Alliance (FWRA). This was an excellent opportunity to both highlight the work of FWRA and its members on this issue, and to draw attention to the barriers businesses face to reducing food waste and increasing food donation.

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Consumer Education Needed on Changes to Nutrition Facts Panel »

June 2, 2016

By: Kristen Scott, Senior Manager, Health and Nutrition Policy

The Food and Drug Administration (FDA) has announced revisions to both the Nutrition and Supplements Facts panels that represent the largest overhaul to the nutrition facts panel (NFP) since its inception over 20 years ago. The revisions, announced May 20, encompass updates to the design and information contained within the NFP including nutrients declared and serving sizes. 

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FWRA Briefing to House of Representatives Staff »

May 6, 2016

By: Meghan Stasz, Senior Director of Sustainability

Our industry is working to reduce food waste and increase donations of food in this country, and yesterday some of the leaders from the cross-industry Food Waste Reduction Alliance (FWRA) met on Capitol Hill to brief staff for Members of the House of Representatives on this important issue.

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Manufacturers, Supply Chains and the Fight Against Food Fraud »

April 20, 2016

By: Samantha Cooper, Manager, Food Safety and Quality Assurance

Wood pulp in shredded Parmesan cheese. Dried oregano bulked out with olive leaves. Melamine in baby formula and pet food. Asian catfish sold as grouper. Ground horse meat mixed with ground beef. Pomegranate juice cut with grape juice. Common honey sold as Manuka honey. Lead chromate used to color turmeric…unfortunately, instances such as these, commonly called economically motivated adulteration (EMA) are not uncommon.

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How Innovation in Biotechnology Can Feed the World »

April 19, 2016

By: Robert Burns, Ph.D., Vice President Health and Nutrition Policy

In the next 35 years, the world will add another 2.4 billion people.  As demand for food, feed, fiber, and fuel increases, so does our need to deliver greater productivity in agriculture (i.e. producing more with less) while conserving increasingly scarce natural resources.

Today at the GMA Science Forum, Margaret M. Zeigler, Ph.D., Executive Director, Global Harvest Initiative, spoke about strategies to improve global food security, nutrition, and to build resilience to climate challenges.

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Whole Genome Sequencing – At the Frontiers of Food Safety »

April 19, 2016

By: Melinda Hayman, Ph.D., Director, Microbiology and Ai Kataoka, Scientist, Science Operations

Whole Genome Sequencing (WGS), sometimes also referred to under the wider umbrella of next generation sequencing (NGS), has gathered a lot of steam in the food safety arena in a very short time.  This is largely due to the efforts of the US Food and Drug Administration (FDA) and the US Centers for Diseases Control and Prevention (CDC).  Dr Eric Brown and Dr Peter Gerner-Smidt of the FDA and CDC respectively have led the implementation of this technology in the US. At the GMA Science Forum they explained how this technology is used for food safety.  Mr. Joseph Levitt from Hogan Lovells shared an industry case study.

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