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Food Industry News: January 2025

Hey there, fellow food lovers and industry watchers. I’m Sarah Jenkins, a food journalist who’s spent the last 15 years chasing stories from bustling farm fields in California’s Central Valley to the high-stakes boardrooms of New York CPG giants. I’ve covered everything from the quiet revolution in plant-based proteins to the chaotic scramble during supply…

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How Much Ultra-Processed Food Is Too Much?

Hey there. Picture this: It’s a rainy Tuesday evening, and I’m staring down a bag of cheese puffs that somehow multiplied in my pantry. I grab a handful—okay, maybe two—thinking, “It’s just a snack.” But then I pause. We’ve all been there, right? That sneaky voice whispering it’s harmless. Except lately, science is shouting otherwise….

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