Latest news with #foodindustry
SBS Australia
a day ago
- Business
- SBS Australia
'We're in the trenches together': Restaurant owner on running an all-Filipino kitchen
According to Statista, the food industry is forecast to grow by 4.62% between 2025 and 2029, resulting in a market volume of US$115.70 billion by 2029. Johnston couple opened their business in Darwin in December 2022. Beyond Filipino fare such as 'lechon' and 'kaldereta', the restaurant also offers crossover dishes perfect for events, a service the Johnstons can accommodate thanks to their spacious premises. May PERAan' is SBS Filipino's podcast series which features practical, creative and effective ways to earn money. LISTEN TO THE PODCAST SBS Filipino 11:54 Filipino Filipinos love to have big celebrations. I thought we have a venue for that, where people can book it and enjoy the fare. Northern Territory Restaurateurs Sean and Rachel-Ann Johnston Northern Territory Restaurateurs Sean and Rachel-Ann Johnston with friends Credit: Supplied 📢 Where to Catch SBS Filipino
New York Times
2 days ago
- Business
- New York Times
Faded Froot Loops and Dull Doritos: Is Big Food Losing the War on Dyes?
Hosted by Natalie Kitroeff Featuring Julie Creswell Produced by Rikki NovetskyShannon M. LinRob Szypko and Caitlin O'Keefe Edited by Liz O. BaylenPatricia Willens and Lisa Chow Original music by Marion LozanoDan Powell and Diane Wong Engineered by Chris Wood The summer, some of the biggest food companies in America have announced that they plan to stop using artificial food dyes. It's a move that would transform the look of some of the best known brands. Julie Creswell, who covers the food industry, explains how the health secretary, Robert F. Kennedy Jr., got the food industry to commit to a change that it has resisted for years — and that could be bad for business. Unlock full access to New York Times podcasts and explore everything from politics to pop culture. Subscribe today at or on Apple Podcasts and Spotify. Julie Creswell, a business reporter covering the food industry for The New York Times. How might Jell-O look and taste when artificial dyes are removed? Mr. Kennedy's battle against food dyes hit a roadblock: M&M's. There are a lot of ways to listen to 'The Daily.' Here's how. We aim to make transcripts available the next workday after an episode's publication. You can find them at the top of the page. Fact-checking by Susan Lee. The Daily is made by Rachel Quester, Lynsea Garrison, Clare Toeniskoetter, Paige Cowett, Michael Simon Johnson, Brad Fisher, Chris Wood, Jessica Cheung, Stella Tan, Alexandra Leigh Young, Lisa Chow, Eric Krupke, Marc Georges, M.J. Davis Lin, Dan Powell, Sydney Harper, Michael Benoist, Liz O. Baylen, Asthaa Chaturvedi, Rachelle Bonja, Diana Nguyen, Marion Lozano, Rob Szypko, Elisheba Ittoop, Mooj Zadie, Patricia Willens, Rowan Niemisto, Jody Becker, Rikki Novetsky, Nina Feldman, Carlos Prieto, Ben Calhoun, Susan Lee, Lexie Diao, Mary Wilson, Alex Stern, Sophia Lanman, Shannon M. Lin, Diane Wong, Devon Taylor, Alyssa Moxley, Olivia Natt, Daniel Ramirez, Brendan Klinkenberg, Chris Haxel, Maria Byrne, Anna Foley and Caitlin O'Keefe. Our theme music is by Jim Brunberg and Ben Landsverk of Wonderly. Special thanks to Sam Dolnick, Paula Szuchman, Lisa Tobin, Larissa Anderson, Julia Simon, Mahima Chablani, Elizabeth Davis-Moorer, Jeffrey Miranda, Maddy Masiello, Isabella Anderson, Nina Lassam, Nick Pitman and Kathleen O'Brien.
Yahoo
2 days ago
- Business
- Yahoo
Q1 Earnings Outperformers: Vital Farms (NASDAQ:VITL) And The Rest Of The Perishable Food Stocks
As the Q1 earnings season wraps, let's dig into this quarter's best and worst performers in the perishable food industry, including Vital Farms (NASDAQ:VITL) and its peers. The perishable food industry is diverse, encompassing large-scale producers and distributors to specialty and artisanal brands. These companies sell produce, dairy products, meats, and baked goods and have become integral to serving modern American consumers who prioritize freshness, quality, and nutritional value. Investing in perishable food stocks presents both opportunities and challenges. While the perishable nature of products can introduce risks related to supply chain management and shelf life, it also creates a constant demand driven by the necessity for fresh food. Companies that can efficiently manage inventory, distribution, and quality control are well-positioned to thrive in this competitive market. Navigating the perishable food industry requires adherence to strict food safety standards, regulations, and labeling requirements. The 11 perishable food stocks we track reported a slower Q1. As a group, revenues beat analysts' consensus estimates by 3.4%. In light of this news, share prices of the companies have held steady as they are up 1.5% on average since the latest earnings results. Vital Farms (NASDAQ:VITL) With an emphasis on ethically produced products, Vital Farms (NASDAQ:VITL) specializes in pasture-raised eggs and butter. Vital Farms reported revenues of $162.2 million, up 9.6% year on year. This print was in line with analysts' expectations, and overall, it was a very strong quarter for the company with an impressive beat of analysts' EPS estimates and a solid beat of analysts' EBITDA estimates. 'We delivered first quarter results that were in-line with our overall expectations and made good progress on our key 2025 strategic initiatives, said Russell Diez-Canseco, Vital Farms' President and Chief Executive Officer. 'We demonstrated solid execution, ongoing business momentum, and our continued focus on bringing ethical food to the table. Vital Farms scored the highest full-year guidance raise of the whole group. Unsurprisingly, the stock is up 2.8% since reporting and currently trades at $37. We think Vital Farms is a good business, but is it a buy today? Read our full report here, it's free. Best Q1: Mission Produce (NASDAQ:AVO) Founded in 1983 in California, Mission Produce (NASDAQ:AVO) grows, packages, and distributes avocados. Mission Produce reported revenues of $380.3 million, up 27.8% year on year, outperforming analysts' expectations by 28.4%. The business had a stunning quarter with a solid beat of analysts' EPS estimates and an impressive beat of analysts' EBITDA estimates. Mission Produce scored the biggest analyst estimates beat among its peers. The market seems happy with the results as the stock is up 14.3% since reporting. It currently trades at $12.05. Is now the time to buy Mission Produce? Access our full analysis of the earnings results here, it's free. Weakest Q1: Beyond Meat (NASDAQ:BYND) A pioneer at the forefront of the plant-based protein revolution, Beyond Meat (NASDAQ:BYND) is a food company specializing in alternatives to traditional meat products. Beyond Meat reported revenues of $68.73 million, down 9.1% year on year, falling short of analysts' expectations by 8.3%. It was a disappointing quarter as it posted a significant miss of analysts' adjusted operating income estimates and a significant miss of analysts' EBITDA estimates. Beyond Meat delivered the weakest performance against analyst estimates and slowest revenue growth in the group. Interestingly, the stock is up 43.1% since the results and currently trades at $3.65. Read our full analysis of Beyond Meat's results here. Pilgrim's Pride (NASDAQ:PPC) Offering everything from pre-marinated to frozen chicken, Pilgrim's Pride (NASDAQ:PPC) produces, processes, and distributes chicken products to retailers and food service customers. Pilgrim's Pride reported revenues of $4.46 billion, up 2.3% year on year. This result came in 1.6% below analysts' expectations. Overall, it was a softer quarter as it also recorded a miss of analysts' EBITDA estimates and a miss of analysts' gross margin estimates. The stock is down 12.2% since reporting and currently trades at $47.90. Read our full, actionable report on Pilgrim's Pride here, it's free. Cal-Maine (NASDAQ:CALM) Known for brands such as Egg-Land's Best and Land O' Lakes, Cal-Maine (NASDAQ:CALM) produces, packages, and distributes eggs. Cal-Maine reported revenues of $1.10 billion, up 72.2% year on year. This print topped analysts' expectations by 21.3%. It was a very strong quarter as it also logged a solid beat of analysts' EBITDA estimates and a decent beat of analysts' adjusted operating income estimates. Cal-Maine delivered the fastest revenue growth among its peers. The stock is flat since reporting and currently trades at $105.20. Read our full, actionable report on Cal-Maine here, it's free. Market Update Thanks to the Fed's rate hikes in 2022 and 2023, inflation has been on a steady path downward, easing back toward that 2% sweet spot. Fortunately (miraculously to some), all this tightening didn't send the economy tumbling into a recession, so here we are, cautiously celebrating a soft landing. The cherry on top? Recent rate cuts (half a point in September 2024, a quarter in November) have propped up markets, especially after Trump's November win lit a fire under major indices and sent them to all-time highs. However, there's still plenty to ponder — tariffs, corporate tax cuts, and what 2025 might hold for the economy. Want to invest in winners with rock-solid fundamentals? Check out our 9 Best Market-Beating Stocks and add them to your watchlist. These companies are poised for growth regardless of the political or macroeconomic climate. StockStory is growing and hiring equity analyst and marketing roles. Are you a 0 to 1 builder passionate about the markets and AI? See the open roles here. Sign in to access your portfolio
Health Line
4 days ago
- Health
- Health Line
Are Vegetable and Seed Oils Bad for Your Health?
While these oils can be a healthy source of fat, some varieties are better choices than others. That said, the often-mentioned adverse effects of omega-6 fats may not be as clear as previously believed. The consumption of vegetable oils has increased dramatically in the past century. Most mainstream health professionals consider them healthy, but vegetable oils may cause health problems. Their health effects vary depending on what fatty acids they contain, what plants they are extracted from, and how they are processed. This article examines the evidence to determine whether vegetable and seed oils harm your health. What are they and how are they made? Edible oils extracted from plants are commonly known as vegetable oils. In addition to their use in cooking and baking, they're found in processed foods, including salad dressings, margarine, mayonnaise, and cookies. Common vegetable oils include safflower oil, soybean oil, and canola oil. Refined vegetable oils were not available until the 20th century, when the technology to extract them became available. These are extracted from plants using either a chemical solvent or an oil mill. Then they are often purified, refined, and sometimes chemically altered. Health-conscious consumers prefer oils made by crushing or pressing plants or seeds rather than those produced using chemicals. Consumption has increased drastically In the past century, vegetable oil consumption has increased at the expense of other fats like butter. They are often labeled 'heart-healthy' and recommended as an alternative to sources of saturated fat, such as butter, lard, and tallow. Vegetable oils are considered heart-healthy because studies consistently link polyunsaturated fat to a reduced risk of heart problems compared with saturated fat. Despite their potential health benefits, some scientists worry about how much of these oils people consume. As explained in the next chapter, these concerns mainly apply to oils that contain a high amount of omega-6 fats. What do we know about omega-6? It's important to note that not all plant oils are bad for your health. For example, avocado oil and olive oil are both excellent choices. Both omega-6 and omega-3 fatty acids are essential fatty acids, meaning that you need some of them in your diet because your body can't produce them. Throughout evolution, humans got omega-6 and omega-3 in a certain ratio. While this ratio differed between populations, it's estimated to have been about 1:1. However, in the past century or so, this ratio in the Western diet has shifted dramatically and may be as high as 20:1. Older research has hypothesized that too much omega-6 relative to omega-3 may contribute to chronic inflammation. On the other hand, a more recent study from 2025 did not show a connection between higher omega-6 consumption and inflammation. Chronic inflammation is an underlying factor in some of the most common Western diseases, such as heart disease, cancer, diabetes, and arthritis. Observational studies have also associated a high intake of omega-6 fat with an increased risk of heart disease. However, these associations don't necessarily imply a causal relationship. In fact, the evidence for omega-6 being detrimental to human health is mixed. Some studies investigating the effects of omega-6 fat consumption generally do not support the idea that these fats increase inflammation. For instance, eating a lot of linoleic acid, which is the most common omega-6 fat, doesn't appear to affect blood levels of inflammatory markers. Consider limiting plant oils high in omega-6, as well as processed foods that contain these plant oils, which include: soybean oil corn oil cottonseed oil sunflower oil peanut oil sesame oil rice bran oil Scientists do not fully understand the effects of omega-6 fats on the body, and more human studies are needed. However, if you are concerned, it is more important to limit processed foods high in omega-6 fats, such as baked treats, chips, deep-fried fast foods, or takeout meals, as these have a more direct and proven effect on health. Current studies remain inconclusive about the actual impact of avoiding vegetable oils when cooking at home on health. These oils are easily oxidized Saturated, monounsaturated, or polyunsaturated fats differ by the number of double bonds their chemical structures contain: Saturated fats: no double bonds Monounsaturated fats: one double bond Polyunsaturated fats: two or more double bonds The problem with polyunsaturated fats is that all these double bonds make them susceptible to oxidation. The fatty acids react with oxygen in the atmosphere and start deteriorating. The fat you eat isn't only stored as fat tissue or burned for energy ; it is also incorporated into cell membranes. If your body contains a lot of polyunsaturated fatty acids, your cell membranes are more sensitive to oxidation. In short, you have a very high level of fragile fatty acids that can easily be degraded to form harmful compounds called free radicals, which can cause cell damage. For this reason, it may be best to eat polyunsaturated fats in moderation. Vary your diet by eating a mix of healthy saturated, monounsaturated, and polyunsaturated fats. The USDA 2020-2025 Dietary Guidelines for Americans recommend aiming for 20-35% of total daily calories from fats, with no more than 10% of these calories coming from saturated fat. They are sometimes high in trans fats Commercial vegetable oils may also contain trans fats, which form when the oils are hydrogenated. Food producers use hydrogenation to harden vegetable oils, making them solid like butter at room temperature. Margarines are no longer full of trans fats since the FDA ban on trans fats in 2015, which went into effect in 2018, with an extended deadline of 2020 for some food manufacturers. However, some margarines may still contain a small amount of trans fat, so it's important to read the nutrition label. However, non-hydrogenated vegetable oils may also contain some trans fats. However, it's important to note that naturally occurring trans fats found in non-hydrogenated oils are less detrimental to health than industrial trans fats. Also, natural trans fats are found in very small amounts compared to hydrogenated oils. One 2015 study found extremely low amounts of trans fats (less than a quarter of 1%) in vegetable cooking oils. A high intake of trans fats is associated with all sorts of chronic diseases, including heart disease, obesity, cancer, and diabetes. If a product lists hydrogenated oil or partially hydrogenated oil as an ingredient, it likely contains trans fats. For optimal health, avoid these products, although with the trans fat ban, they are likely to be present only in very small amounts now. Vegetable oils and heart disease The reason is that vegetable oils are generally low in saturated fat and high in polyunsaturated fat. The benefits of reduced saturated fat intake are controversial. However, studies show that reducing saturated fat intake for at least 2 years reduces the risk of heart problems by 21%, but it has no significant effects on the risk of death from heart disease. Furthermore, omega-3 polyunsaturated fatty acids appear to have a greater benefit than omega-6 polyunsaturated fatty acids. The omega-6 linoleic acid has been associated with a lower risk of heart disease. However, it is important to be vigilant about avoiding highly refined vegetable oils and processed foods that contain these oils. Our food environment makes it very easy for us to get more than enough omega-6-rich vegetable oils. We can control how we prepare food at home, so in an effort to practice moderation, it may be a good idea to choose other oils that are lower in omega-6 content, like olive oil or avocado oil. There is a lot of evidence on the benefits of olive oil on heart health.
Yahoo
4 days ago
- Health
- Yahoo
The FDA's Newest Approval Could Have a Major Impact on Your Favorite Foods
"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." The FDA has approved gardenia (genipin) blue, a natural dye from gardenia fruit, for use in various foods and drinks. This move supports the shift away from synthetic dyes due to health concerns and industry pressure. Some manufacturers worry natural dyes may affect flavor and appearance, making consumer acceptance challenging. As artificial food dyes are being phased out from food and drink brands across the U.S. due to crackdowns from the Department of Health, natural food dyes are replacing them. The FDA is also following suit, approving the use of gardenia blue color additive, a color derived from natural sources, in popular food and drink. You're probably wondering what this food dye is, what it's made from, and, most importantly, what this means for your future snacking and sipping. According to the FDA, gardenia (genipin) blue is made from the fruit of the gardenia plant. Basically, this naturally derived compound creates a pigmented blue color that's appealing in certain candies and drinks. The natural food dye was petitioned by, you guessed it, the Gardenia Blue Interest Group. Once the FDA signs off on a color additive, food and beverage companies have the green light to use the said color in designated products determined by the FDA. So far, it's unclear which food and beverage companies are already using gardenia (genipin) blue. However, the FDA approved the natural dye for use in a range of products, including sports drinks, fruit drinks and ades, flavored or enhanced carbonated water, soft candies, hard candies, and ready-to-drink teas. If you're concerned about gardenia (genipin) blue and other naturally derived dyes altering the taste of your favorite food and drinks, you're not alone. Multiple reports showcase that while natural food dyes aren't colorless (obviously, the color is what you want), they can affect the taste and texture of food and drinks. In July, Kirk Vashaw, the head of Spangler Candy Company (which makes Dum-Dum lollipops), revealed to The New York Times that natural colors and ingredients tend to fade the color of products and change the signature taste. In regards to his company's naturally colored and flavored products, Varshaw said: 'They have never sold well because the taste isn't the same. Masking that taste is really, really difficult. If people are celebrating and eating treats, they don't want to be tasting beets.' The FDA's approval of the natural food dye relates to the ongoing removal of petroleum-based dyes from major food brands, including Kraft Heinz, General Mills, and Nestle, just to name a few. Studies found that certain artificial food dyes increase colonic inflammation, damage DNA, and impact the microbiome (in mice). In addition, other studies suggest artificial dyes increase hyperactivity in some children. 'Now, by expanding the palette of available colors derived from natural sources, food manufacturers have a variety of options available that will make it easier to end their use of petroleum-based dyes,' FDA Commissioner Marty Makary's statement reads on the official website. The news also aligns with the FDA's recent actions implementing the use of more natural food dyes. Back in May, the FDA signed off on three other colors from natural sources: butterfly pea flower extract, galdieria extract blue, and calcium phosphate. You Might Also Like Can Apple Cider Vinegar Lead to Weight Loss? Bobbi Brown Shares Her Top Face-Transforming Makeup Tips for Women Over 50
