Why food and beverage makers win with transparency on ingredients, additives

05/16/2014 | SmartBrief/SmartBlog on Food & Beverage

Only about 4% of consumers run the risk of an allergic reaction to ingredients and additives in their food, but more than 30% now make buying decisions based on ingredient labels, giving food makers a compelling reason to make comprehensive ingredient lists readily available, writes consultant John Goodman. He shares a list of actions food companies should take, starting with identifying the ingredients and additives that consumers and regulators are most concerned about.

View Full Article in:

SmartBrief/SmartBlog on Food & Beverage

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Executive Chef - Shipboard
American Cruise Lines
Nationwide, SL_Nationwide
Sous Chef
Swarthmore College
Swarthmore, PA