For the first time since it was developed in the early 1990s, the Nutrition Facts label is getting a new look. The U.S. Food and Drug Administration on Thursday
Food is a big part of the current political upheaval in Ukraine. As the world’s third-largest wheat exporter, the news from Kiev has already roiled the Chicago Board
Sun Hing Foods Inc. of South San Francisco, CA, the Importer of Record, is recalling approximately 1,282 pounds of Canadian liver pâté products produced without the benefit of full
The owner of the California beef-processing facility entwined in a national recall of 8.7 million pounds of beef has released a statement insisting that independent ranchers caught up
With the expected signature of Gov. C.L. “Butch” Otter, Idaho would become the fourth state in two years to adopt a so-called “ag-gag” bill as state law.
One of the arguments against attempts to control Salmonella is that it is naturally occurring and impossible to eradicate. According to several scientific studies, that is not true. During 1978-
Many people are wondering why 8.7 million pounds of meat processed by Rancho Feeding Corporation in Petaluma, CA, were recalled and the slaughterhouse subsequently closed. Could it be an
Aquafuchsia Foods Inc. is recalling Aquafuchsia brand alfalfa sprouts sold in Quebec due to possible Salmonella contamination. Consumers should not consume the recalled product: Salad Plus – Alfalfa with a touch
Safeway and Buy-Low Foods in Canada are recalling Caesar salad products due to possible Listeria contamination. The following products were sold at Buy-Low Foods and Nesters Market in
If a majority of voters in either California or Washington state had supported labeling foods containing genetically modified ingredients, agribusinesses would likely have responded with a federal lawsuit against one
There are many arguments, pro and con, about efforts of the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) to renovate its meat processing inspection process.
From spices to preservatives, U.S. food manufacturers have access to thousands of globally sourced substances to enhance the flavor, texture, and appeal of their products. But some question whether