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

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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Don’t Be Afraid to Bring Home the Bacon; IARC Conclusions May Not Be What You Think »

October 27, 2015

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

The news is filled with headlines about the International Agency for Research on Cancer (IARC) carcinogenicity evaluation of the consumption of red meat and processed meat, classifying processed meat such as bacon and hot dogs as carcinogenic and red meat as probably carcinogenic. Some consumers seeing this announcement on their local news station or newspaper may grow fearful from this report, and might consider cutting these foods from their diet. We hope not.

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Food Rulemaking that Just isn’t Digestible »

October 20, 2015

By William Tatum, Director, Health and Nutrition Policy, Federal Affairs

GMA and others have raised strong concerns about a proposal made in July by the Food and Drug Administration (FDA) which included two pieces of labeling information about added sugars: a daily reference value (DRV) and a requirement to declare the percent daily value (DV.)

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Producers Big and Small Share Food Safety Responsibility »

October 14, 2015

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

There is a commonly held, but erroneous belief that locally produced food and/or food from smaller establishments is safer. But when you take a deep dive into the facts an interesting picture emerges: bigger producers far away from your home actually produce very safe food.  

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A Need to Educate and Collaborate on Food Waste; Reflections from last week’s FWRA Food Waste Stakeholder Convening »

October 13, 2015

By: Meghan Stasz, Senior Director of Sustainability

Food waste is a major issue in the U.S. and globally, and last Tuesday, the Food Waste Reduction Alliance (FWRA) held an all-day meeting with other industry stakeholders focused on wasted food in the U.S. and spent the day discussing what is being done to address the problem.

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