Browsing the "Food Marketing News" Category

What if nutrition labels looked like this?

January 22nd, 2015 | by Becky Striepe

A McGill University study looked at four types of nutrition labels on food and found that the labels we currently use are the least effective in helping shoppers make informed food choices


Does Music Enhance the Natural Flavor of Food?

December 30th, 2014 | by Jill Ettinger

If there are two things I love, they’re music and food. They often go together: KUSC’s classical music with my morning coffee and toast or one of my favorite records of the year with a late lunch. I’ve often felt like the right music made food taste better but now there’s science to back that up. Certain music, the research finds, brings out the natural flavor of food in the most unique ways


21 Food News Stories From 2014 to Make You Feel Grateful for Progress

November 27th, 2014 | by Jill Ettinger

This is the time of year where we give thanks for what we have, most importantly, our friends and family. We gather around and celebrate with food and drink. Food news stories have been at the center of much discussion this year. From GMO labeling laws to soda taxes, things are getting better in our food system, even while some aspects of it are getting worse (looking at you, Monsanto!)


Just Mayo’s Egg-Free Mayonnaise Isn’t Mayo, Says Hellman’s Lawsuit

November 12th, 2014 | by Jill Ettinger

Unilever, the parent company for mega-mayonnaise brand Hellman’s, is suing three-year-old Silicon Valley startup, Hampton Creek—maker of Just Mayo—the egg-free mayonnaise that claims to not only perform better than the other stuff, but do it without the addition of any animal products


Are the ‘Thug Kitchen’ Authors Racists?

October 17th, 2014 | by Jill Ettinger

A good epithet can go a long f*cking way to make a damn important point. And there’s no argument that choosing to adopt a healthy, plant-based diet is an imperative discussion these days, worthy of harsh language, particularly as it’s intricately linked to the impending global warming issues, our myriad health crises and the evolution of our human ethics and values. Enter the new Thug Kitchen plant-based cookbook “Eat Like You Give A F*ck”,  garnering a lot of attention and controversy



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