Current government-mandated nutrition labels on food are ineffective at improving nutrition, though there are better options available, according to a recent study from McGill University that compared four types of labels.
In order to capitalize on the rising demand for biscuits in the Middle East and Africa, manufacturer Mondelez International has begun construction on a $90 million biscuit plant in Bahrain.
While the portfolio of products offered by the Kellogg Company may already be on many breakfast tables across the country, the company has launched “Open For Breakfast” to tell its story and have conversations with people about what they care about – sharing facts and figures, and visuals and videos featuring Kellogg employees, partners, nutritionists and consumers.
Researchers at Texas Tech University have discovered a new serotype of the salmonella bacteria which the university says will help provide a better understanding of the bacteria and provide new ways of looking at its prevention.
Kalamazoo Valley Community College (KVCC) and Western Michigan University (WMU) announced a partnership to launch the nation’s first higher education programs in sustainable brewing beginning fall 2015.
Only a few weeks into 2015, this past weekend created some early buzz in terms of food safety as USDA’s Food Safety and Inspection Service (FSIS) reported four high-risk recalls Saturday for a variety of meat and poultry products.
Oklahoma State University’s Robert M. Kerr Food and Agricultural Products Center and the Oklahoma Department of Agriculture, Food and Forestry have teamed up to provide four one-day food safety training events for businesses and small farms this year.
Brewing up the next big thing in refrigeration, GE Appliances and Keurig Green Mountain, Inc. have teamed up to introduce the first refrigerator complete with a built-in Keurig K-Cup Brewing System to bring single serve brewing at home to the next level.
More than just a fad, the gluten-free market is showing it’s here to stay, according to a recent research by Packaged Facts which says the sales of gluten-free foods posted a compound annual growth rate (CAGR) of 34 percent over the five-year period.
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