Bilbao, Spain — A new video from the European Agency for Safety and Health at Work highlights strategies to reduce the risks of heat stress on the job.

Silver Spring, MD — Creating a “culture of care” is among the topics to be discussed during an upcoming webinar on preventing suicide in the construction industry.

Silver Spring, MD — With the construction industry experiencing elevated suicide rates, employers can support workers by “reassuring them that help is available, that mental health is the same as physical health,” an expert on prevention says.

Washington — Three OSHA regions have continued or established a set of emphasis programs, the agency recently announced.

Washington — How can Prevention through Design practices reduce or eliminate some of the construction industry’s most common hazards? A new toolkit from NIOSH is intended as a guide.

What are some features, benefits and examples of wearable technology in the workplace?

How can wearable technology change the way employers implement heat stress monitoring?

How can we optimize employee safety when handling combustible dust?

How are industrial mats designed to reduce fatigue and provide ergonomic support for employees who stand for extended periods?

What are the best methods for avoiding suspension trauma after a fall?

How can slip and fall incidents be prevented while deterring costly liability?

Ann Arbor, MI — “Working memory” may play a key role in helping workers avoid getting distracted, results of a recent University of Michigan and Google study suggest.

Construction Suicide Prevention Week, an outreach event aimed at addressing a growing issue in the industry, is set for Sept. 9-13.

Around half of adults – and 58% of parents – visit local parks or spend time in nature to help relieve stress, results of a recent survey show.

Quebec City — Work-related stress may heighten the risk of developing atrial fibrillation later in life, results of a recent study out of Canada indicate.

Nanjing, China — A recent study highlighting the expected ties between exposure to cancer-causing per- and polyfluoroalkyl substances, or PFAS, and a risk factor for heart disease could impact workers.

Washington — The Environmental Protection Agency will designate as hazardous two cancer-causing per- and polyfluoroalkyl substances, or PFAS, with wide industrial and consumer use, under a new final rule.

Washington — Establishing and implementing engineering controls as “preventive safeguards” during a process hazard analysis can help prevent liquid overflow and a possible chemical disaster, the Chemical Safety Board says.

Washington — The Environmental Protection Agency is delaying the data submission period for a final rule requiring manufacturers and importers of per- and polyfluoroalkyl substances to report information on PFAS use, exposures and hazards.

Curaleaf Holdings, Inc. a international provider of consumer cannabis products, announced the expansion of its Zero Proof brand portfolio with the launch of Stir, a fast-acting THC beverage mix designed to transform sparkling water into an elevated cannabis experience.

Whole Foods Market’s summer condiment trends predictions come at a time when customers are turning to condiments to elevate their meals more than ever before. According to Mintel, sales for the condiment, marinade and dressing category are expected to hit $2.9 billion by 2024, showing growth of more than 5% since 2020.

Tumwater, WA — Spurred by separate rollaway incidents in which truck mechanics were killed, Washington state has published a hazard alert.

Portland, ME — The University of Southern Maine, in conjunction with the Maine Small Business Development Center, has launched a series of free online training modules intended to help employers and workers in the retail and food service industries prevent workplace violence.

Prepared Foods Chief Editor Bob Garrison talks food and beverage innovation strategy, topics and trends with Mario DiFalco and Kim Lopez-Walters, co-founders of Illuminate Growth Partners in the San Francisco Bay area.

Consumers are studying nutrition and ingredient labels more than ever before. While more than half look for calories, many are specifically zeroing in on added sugars, total sugars, and total carbohydrates.

Washington — A new training tool developed by NIOSH is aimed at helping miners recognize the signs of heat-related illness and provide appropriate first aid.

Washington — A special issue of the journal Seminars in Hearing “shines a light” on NIOSH’s efforts to prevent on-the-job hearing loss.

Washington — Oil and gas extraction operators should include contract workers in site safety management plans, improve job and equipment hazard training, and reinforce safety practices, a recent study concludes.

Arlington, VA — The Mine Safety and Health Administration has recorded 70% fewer miner deaths through the first 10 weeks of 2024 than during the same period in 2022 and 2023.

Calyxt has begun the second and final phase of the research collaboration and expects to receive a final milestone payment upon completion. 

Consumers and global brands continue to push for new plant-based options. The crux of the challenge is to develop new fats and oils that meet three criteria: they can be produced at scale, provide unique consumer experience, and are less vulnerable to climate change.

When food color innovation turned decisively toward nature for its sources of desirable pigments, food color technologists worked overtime to develop cost-effective, clean-label colors. Some shades proved an extra challenge, with stability and fixing being major trouble spots. Red colors figured largely in that task.

GNT has secured U.S. Food and Drug Administration (FDA) approval for use of spirulina extract in beverages. This will help beverage formulators achieve vibrant blue shades and maintain clean labels.

Join experts at GNT on Tuesday, May 23rd at 2pm EDT and discover why color is critical for a successful product launch and how you can unlock the limitless potential of consumer-friendly natural colors.

For the sixteenth consecutive year, almonds are the top nut in global new product development according to Global New Products data from Innova Market Insights, having been first recognized as the number one nut globally in 2006.

These grain-free Crispbread Crackers™ represent a bold statement in the evolution of clean snacking. Free from the top 14 allergens and corn, with 20g of complete protein and zero added sugar, the artisan flavor profile aims to evolve the snacking experience.

Today, practically everything—from nuggets to vegetables to wings—is breaded, battered, and glazed. Such treatments can add additional color, flavor, and texture and, sometimes, even add a boost in nutrition or extended shelflife.

A coating uniquely embodies all the key traits in a finished food product—texture, appearance, flavor, and even, in most cases, aroma. With the increased demand for clean-label nutritious foods, developers are leveraging food coatings as a way to take those attributes and build healthfulness into texture in products designed to meet such requirements.

Global concerns over obesity, diabetes, and cardiovascular disease will usher in the new year’s health and wellness initiatives. Consumers will engage in the annual effort to seek out food and beverage choices with more moderate amounts of nutritive sweeteners (i.e., sucrose and fructose), lower amounts of “undesirable” fats, and fewer calories. 

The PitMaster II Under-leveler Seal provides a seal at the “fourth side” of the loading dock. It keeps pests and contaminants – as well as dirt and debris – out.

As Mars looks to double its Snacking business in the next decade, the new facility will give Mars' 300 R&D Associates in Chicago runway to create and refine new products for the company's multi-billion-dollar snacking portfolio before they are scaled at large around the globe.

Bolthouse Fresh Foods will carry on the century-old legacy of Bolthouse Farms as a leading supplier of fresh carrots to retailers across North America, with nearly 700 million pounds of carrots sold annually. 

The breakthrough will enable the company to produce cultivated meat significantly faster and at lower costs than industry norms, and is therefore an important step towards the commercialization of Meatable’s technology and large-scale production of cultivated meat products more broadly.

The company will exhibit 35+ products across 15+ brands in one Nestlé USA booth (#527) – in addition to separate booths for Nestlé Health Science brands Solgar® (#3739), Vital Proteins® (#3215), Garden of Life® (#4031), Orgain® (#2037) and Nuun® (#715), and pet food brand Castor & Pollux® (#1017) – to highlight innovation across the plant-based and nutrition, health and wellness categories that remain an integral part of its business strategy.

CULT blends 100% natural ingredients and then slow-steep for a fresh and crisp taste in a hydrating drink with zero sugar and zero caffeine.

Beverages that blur category lines are leading drink product launches as consumers continue to expect more functionality from the products they buy. Botanical ingredients are a key focus for consumers fulfilling this expectation.

Kerry Hughes, MSc, principal for EthnoPharm shares five botanical ingredients food and beverage developers should be paying close attention to.

Prepared Foods showcases new functional beverages and superfood gummies.

Today’s consumers are rarely satisfied with just a thirst-quenching drink when they crave a beverage. They’re seeking healthful extras that target everything from immunity to mood issues, from energy to meal replacement. And of course, they want plenty of flavor with few calories.

Prepared Foods highlights a few examples of how the evolution in protein applications is extending across food and beverage categories.