The U.S. Food and Drug Administration has yet to act on its review of the 60-day aging process for raw milk cheese, but continues to solicit opinions about the safety of that process.

The National Food Processors Association (NFPA) and other industry groups are urging the U.S. Food and Drug Administration (FDA) to deny a consumer group's petition for additional food ingredient labeling requirements.

Maple Leaf Bakery has broken ground on an $11 million expansion to its 80,000-sq.-ft. bakery in Roanoke, Va.

Can viruses that infect and kill bacteria naturally be used to rid fresh-cut produce of Salmonella and other food-borne pathogens?

The idea of a new, single agency charged with ensuring that everything Americans eat is held to the same safety standards isn't new, but lawmakers and food industry members are evaluating the concept with greater urgency in the wake of recent terrorist attacks in the U.S.

With the stroke of 11 samurai swords, the board of directors of ESKAY Corp. cut the ribbon in front of ESKAY's new 75,000-sq.-ft. headquarters October 1.

Contaminated seafood is the leading known cause of foodborne illness outbreaks, according to a new report published by the Center for Science in the Public Interest (CSPI).

The National Food Processors Association (NFPA) has released an industry "Code of Practice" for managing food allergens.

Researchers at the U.S. Depart-ment of Agriculture (USDA) say they have used wheat to make "clamshell" sandwich containers that are more environmentally friendly than old polystyrene clamshells and that keep food warmer than the cardboard containers currently used by many fast-food restaurants.

Along with state agriculture and health departments, the U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) and the U.S. Food and Drug Administration (FDA) spent about $1.3 billion in fiscal year 1999 on food safety efforts, according to a recent report issued by the U.S. General Accounting Office (GAO)