New research on dietary fats and gut bacteria suggests omega-3 polyunsaturated fatty acids (PUFA) found in seafood and marine oils, may reduce inflammation and increase the amount of gut bacteria needed to protect against gastrointestinal (GI) disease.
USDA has finalized changes to the Special Supplemental Nutrition Program for Women, Infants and Children, better known as WIC. Among the changes is a new emphasis on fruits and vegetables, whole grains and low-fat dairy. It’s the first major revision to the program since 1980.
The newly passed Farm Bill reduces funding for SNAP, the federal food stamp program, by $8 billion and trims a number of subsidies for food producers. Senate Agriculture Committee Chairman Debbie Stabenow (D-Mich.) says the bill significantly increases support for fruits and vegetables growers and local food systems.
A non-destructive tool for the analysis for beef characteristics, the SPECTRAL EVOLUTION SM-3500 field portable spectrometer identifies the moisture, protein and fat content of raw and processed meat.