Jeff Gelski

Kano

Senior Editor at Food Business News

Senior Editor at Baking Business

Contributing Editor at Dairy Processing

Offering commentary on MU Tigers, St. Louis Cardinals and other subjects I find interesting.

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Articles

Texas law targets 44 ingredients

3 days ago | foodbusinessnews.net | Jeff Gelski

AUSTIN, TEXAS — Texas Governor Greg Abbott on June 22 signed Senate Bill No. 25, which requires food products to have a warning label if they include ingredients not recommended for human consumption in certain other countries. The law lists 44 ingredients, including petroleum-based synthetic food dyes, chemical preservatives and interesterified oils. The law becomes effective on Sept. 1.
Kraft Heinz commits to no more FD&C colors by 2027

4 days ago | supermarketperimeter.com | Jeff Gelski

PITTSBURGH — The Kraft Heinz Co. will remove all food, drug and cosmetic (FD&C) colors from its US product portfolio before the end of 2027, and the company will not launch any new products in the United States with FD&C colors, effective immediately. Nearly 90% of Kraft Heinz product sales in the US come from products that do not contain FD&C colors such as petroleum-based synthetic food dyes, according to the company.
Function pops into soft drink category

1 week ago | foodbusinessnews.net | Jeff Gelski

KANSAS CITY — Functional ingredients, namely soluble prebiotic fibers, are gaining prominence in the soft drink category. Ingredients such as inulin and soluble corn fiber offer digestive benefits, while formulators will need to prevent sedimentation and keep the drinks pH and heat stable. PepsiCo, Inc., Purchase, NY, is acquiring prebiotic soft drink brand Poppi, and the Coca-Cola Co., Atlanta, has launched Simply Pop under its Simply brand.
Ingredient from Novonesis reduces added sugar

1 week ago | bakingbusiness.com | Jeff Gelski

COPENHAGEN, DENMARK – Novonesis has introduced Optiva LS Prime to help bakers reduce the amount of sugar in their formulations while achieving the same sweetness level. Optiva LS works by converting starch into sugar, which results in improved sweetness with a reduced amount of added sugar, according to the company.
MAHA Commission needs more transparency, industry groups say

1 week ago | foodbusinessnews.net | Jeff Gelski

WASHINGTON — More than 250 food and agricultural groups in a letter dated June 17 requested the opportunity to provide input in future decisions made by the government’s Make America Healthy Again Commission. The letter was addressed to Robert F. Kennedy Jr., secretary for the US Department of Health and Human Services; Brooke Rollins, secretary for the US Department of Agriculture, and Lee Zeldin, administrator for the US Environmental Protection Agency.
Kraft Heinz to remove FD&C colors from products

1 week ago | foodbusinessnews.net | Jeff Gelski

PITTSBURGH — The Kraft Heinz Co. will remove all Food, Drug & Cosmetic (FD&C) colors from its US product portfolio before the end of 2027, and the company will not launch any new products in the United States with FD&C colors, effective immediately. Nearly 90% of Kraft Heinz product sales in the United States come from products that do not contain FD&C colors such as petroleum-based synthetic food dyes, according to the company.
Sodium reduction strategies for product development

1 week ago | foodbusinessnews.net | Jeff Gelski

KANSAS CITY — Finding alternative ingredients for salt when reducing sodium means more than just maintaining taste. “Salt performs many functional roles in food applications,” said Jordan Timm, R&D director for salt and consumer brands at Cargill, Minneapolis. “Beyond its distinctive salty taste, salt assists with moisture management, flavor enhancement, shelf life and more. In baked goods, it helps regulate yeast activity, strengthens doughs, and contributes to texture and color.
High-speed bake extruder available from GEA

1 week ago | foodbusinessnews.net | Jeff Gelski

DÜSSELDORF, GERMANY — GEA has introduced its GEA bake extruder designed for high-volume and high-speed applications. The extruder may be deployed as a stand-alone unit or integrated with downstream oven systems. The extruder supports various production cycles, including wirecut, co-extruded, filled, continuous extended and like-deposited products — all formats used in the production of cookies, bars and biscuits with various textures, fillings and inclusions.
David responds to lawsuit, denies hoarding ingredient

1 week ago | foodbusinessnews.net | Jeff Gelski

NEW YORK — David Protein, facing a lawsuit, denied hoarding an ingredient from Epogee, which it acquired in May, in a June 11 filing with the US District Court for the Southern District of New York. David Protein wants to turn Epogee into a profitable business by finding larger companies as customers and phasing out smaller companies as customers, said Zachary Ranen, a co-founder of David Protein, in the court filing.
Report: Titanium dioxide removed from Mars' Skittles

2 weeks ago | meatpoultry.com | Jeff Gelski

MCLEAN, VA. — Mars Inc. has removed titanium dioxide from Skittles sold in the United States, according to a May 28 article from Bloomberg. Mars did not respond to a request for comment from Food Business News, the sister publication of MEAT+POULTRY. A food coloring, titanium dioxide adds a bright white color to food, including candy.