San Jose, CA — Bolstering mindfulness and emotional intelligence in the transportation industry “will help foster a felt sense of psychological safety among employees, empowering them to perform their roles effectively, efficiently and safely,” a research institute says in a new report.

Orlando, FL — The National Safety Council, during the 2024 NSC Safety Congress & Expo, honored 14 professional drivers who have helped make roads and communities safer.

Washington — Truck drivers who spend time waiting for cargo to be loaded or unloaded at customer facilities – known as “detention time” – are more likely to travel at higher speeds than drivers who aren’t detained.

Sacramento, CA — For the second time, legislation that would prohibit autonomous trucks weighing 10,000 pounds or more from operating on California roadways awaits the signature of Gov. Gavin Newsom (D).

Greenbelt, MD — The results of the Commercial Vehicle Safety Alliance’s 37th annual International Roadcheck are in.

Washington — Musculoskeletal disorders are overwhelmingly the No. 1 cause of injuries among warehousing and “last-mile delivery” workers, according to a Government Accountability Office report released Oct. 8.

College Station, TX — Workers who drive at night, take note: Vehicle-wildlife collisions may be almost 50% more likely to occur during a full moon, results of a recent study suggest.

Washington — Night or shift workers who don’t get sufficient rest may be unfit to reliably gauge their own fatigue level because of a diminished ability to detect “when their performance is declining.”

Which workers are more at risk of drowsy driving? According to the National Sleep Foundation, it’s shift workers, people who work long hours, long-haul truck drivers, and business workers who spend many hours on the road each day or might be jet-lagged.

Greenbelt, MD — The results of the Commercial Vehicle Safety Alliance’s annual Brake Safety Week are in.

Stronger helmet laws could have prevented more than 22,000 motorcycle deaths over the past 4.5 decades, a recent study from the Insurance Institute for Highway Safety shows.

Washington — Spurred by two separate fatal incidents this year, the Federal Railroad Administration is re-emphasizing the importance of rules and procedures to protect workers who operate or work near roadway maintenance machines.

Nashville, TN — A lack of safe places for truck drivers to stop and rest continues to trouble the transportation industry, with the issue coming in near the top of the American Transportation Research Institute’s annual list of top trucking industry concerns.

Tumwater, WA — Washington state has begun the development process for a rule to address work-related musculoskeletal disorders among airline ground crews.

Washington — Although oral fluid drug testing is a federally approved alternative for truck drivers and other transportation workers in safety-sensitive positions, a key hurdle stands in the way.

Salem, OR — Oregon OSHA is inviting all employers in the state to take part in its 16th annual “Safety Break for Oregon” to help raise awareness and promote “the value of keeping people safe and healthy” on the job.

Annapolis, MD — Maryland Del. Cheryl D. Glenn (D-Baltimore) has reintroduced legislation that would require contractors seeking to work on certain state projects to submit safety plans and would direct the state to ensure the plans are being followed.

Washington – The Environmental Protection Agency’s recent final rule banning methylene chloride for consumer use has advocacy groups and lawmakers concerned that continued commercial use of the hazardous chemical leaves workers at risk.

Iowa City, IA — A NIOSH-funded study of farm machinery found that the machine operators experienced whole-body vibration at levels that reached the European Union’s “action level” for exposure limit within two hours of operation on nearly 30 percent of the equipment tested.

Eighty-two firefighters died while on duty in 2018, six fewer than the previous year, according to an annual report recently released by the U.S. Fire Administration.

Washington — Chemical Safety Board interim Executive Authority Kristen Kulinowski said she will “do everything in my power to maintain as many of the functions of the CSB as are permissible by law” as the agency comes closer to operating with just one of its five board seats filled – hers.

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.

Houston — The American Bureau of Shipping – a maritime and offshore facility classification organization – along with researchers from Lamar University and insurance group the American Club is calling on the maritime industry to adopt more comprehensive standards for injury and near-miss reporting after a recent analysis of industrywide data.

Washington — The Environmental Protection Agency, in accordance with the Frank R. Lautenberg Chemical Safety for the 21st Century Act, is seeking comment on proposed significant new use rules for six chemical substances that are subject to agency premanufacture notices.

The texturizer, first available in the United States, helps manufacturers create affordable processed and imitation cheeses that boast improved shred, melt and stretch in dairy and non-dairy applications.

ReadiCream® ND is a non-dairy, PHO- and allergen-free product that—when hydrated—is designed to be 1:1 replacement for liquid heavy cream or other dairy products. Although replacing real dairy, ReadiCream® ND provides an authentic fresh dairy taste and excellent mouthfeel resulting in no loss of quality in finished product.

By manufacturing local to the source, Ingredion is able to manage the entire supply chain, from farm to customer, enabling the company to provide its customers with a consistent, reliable supply with unparalleled traceability.

GRINDSTED® NG 100 is a next-generation, non-GMO emulsifier that is highly functional and cost effective. Its primary function is starch complexing, which results in improved crumb softness in yeast-raised baked goods.

DuPont Nutrition & Biosciences announced the global launch of its DuPont™ YO-MIX® PRIME cultures series. These innovative cultures set a new industry standard for yogurt manufacturers around the world. 

Ingredion Incorporated has introduced TICALOID® Acacia MAX in the U.S. and Canada. The ingredient is a high-performance emulsifier that solves many of the common limitations of traditional acacia. 

An exceptional emulsifier, Leprino Nutrition Native Micellar Casein Concentrate (MCC) offers food and beverage manufacturers a clean label replacement for sodium caseinate that also tastes better and has a more efficient cost-in-use. 

Ingredion Incorporated has expanded its potato-based solutions with new ULTRA-TEX® 1311 modified potato starch. The waxy, instant starch offers food manufacturers a new way to create premium products with enhanced product appeal and cost savings potential.

The Sauce Starters undergo a minimal cooking process that maintains the closest flavor to a fresh tomato. 

Dive into the latest innovations in sauces and dressings, where bold flavors and unique ingredients are transforming mealtime experiences. From creamy pestos to energizing BBQ sauces, discover how brands are catering to diverse tastes and culinary adventures.

The 7800 Premium Silicone Half Mask is the newest addition to the Reusable Respirators Line.

The G1 SCBA is lightweight and has a low-profile design that decreases stress and fatigue.

In 2012, exposure to harmful substances resulted in 110 work-related deaths and more than 15,000 cases with days away from work, according to the 2015 edition of the National Safety Council chartbook, “Injury Facts.”

Prepared Foods used the recent Food Ingredients Europe (FiE) exhibition in Paris as an opportunity to interview with Fabienne Saadane-Oaks, CEO, for ABF Ingredients (ABFI), one of five divisions belonging to the Associated British Foods Group plc, London. 

Prepared Foods profiles refrigerated foods giant Reser’s Fine Foods, Beaverton, Ore., and interviews Chef Sean Dwigans, Culinary Business Development Manager; and Chef Todd Ketterman, Culinary Manager.

Listen to the second installment of Prepared Foods' interview with refrigerated foods giant Reser's Fine Foods, Beaverton, Ore.

In this interview with Prepared Foods, Renewal Mill co-founder and COO Caroline Cotto describes how Renewal Mill converts the byproducts of grain, seed, and legume food and ingredient processing into a retail line of clean label, organic specialty flours and baking mixes.

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.

In this interview with Prepared Foods, Eyal Rosenthal, CEO of Ever After Foods, Ltd., discusses the company’s advancements in cell-based meat production. Learn how Ever After's technology eschewed the industry standard and is able to produce a high volume, so-far comparatively low cost product.

Earlier this year, the Oregon cheesemakers at Tillamook released a comprehensive trend report on new ways consumers are finding to enjoy cheese. Two intriguing pairings revealed by the report included matching artisanal honeys with artisanal cheeses, and what the trend-spotters called “the cheddar plunge”.

Prepared Foods explores sustainability and ingredient “upcycling” with Amanda Oenbring, new CEO of the Upcycled Food Association.

New research from scientists at the U.S. Department of Agriculture suggests that there are fewer calories in roasted, unroasted, whole or chopped almonds than previously thought.

Customers can learn more about ADM’s purposeful ingredients and value-added services at the 2017 Institute of Food Technologists (IFT) Expo June 25-28 in Las Vegas, at the Sands Expo Convention Center.

Made from GLG’s proprietary high Reb M Dream SweetenerTM Stevia Leaf, this next generation stevia product line facilitates sugar replacement with better-tasting, low-calorie natural sweetening systems and solutions that provide a sugar-like sensory experience.

Second-generation stevia extracts were all about high-purity Reb A. In contrast, today’s third-generation stevia extracts are based on better tasting steviol glycosides with the highest commercial value, Reb A, B, C, D and M. 

Sigma Syrup provides superior taste and overcomes solubility challenges encountered when using other stevia sweeteners in products, which are high in sweetness intensity, such as syrups and liquid tabletop sweeteners.