The hot dog, while beloved by many Americans as a summer and grill staple, is often rebuffed for high fat content. But there may be hope for low-fat alternatives which have been criticized for textural differences, as new research on hot dogs made with olive oil rather than pork fat is showing progress.
Parents are expressing growing concern over what food shows up on their children’s plates according to the 21st annual United Soybean Board’s Consumer Attitudes about Nutrition Study.
Scientists in the food industry are working to mask, block or distract from bitter tastes in foods in order to make them more palatable to consumers according to a presentation held during the 2014 Institute of Food Technologists (IFT) annual meeting and food expo.
Kansas State University will begin construction this week on its 13,000-square-foot Bulk Solids Innovation Center, a research facility that will be the first of its kind in North America.
In what would likely be one of the toughest tests for the industry, the city of Berkeley, CA has authorized a soda tax to be put on the ballot in November.
With citrus greening threatening the production of citrus in America, the Organic Center announced the launch of a multi-year study and fundraising campaign to combat the bacterial disease.
California poultry producer Foster Farms has issued a product recall after an investigation by USDA and CDC linked the company’s chicken to an ongoing outbreak of an antibiotic-resistant strain of salmonella.
The International Dairy Foods Association and the National Milk Producers Federation have filed comments on FDA’s proposed rule, “Focused mitigation strategies to protect food against intentional adulteration.”
In celebration of the tenth annual European Manufacturing Strategies Summit, event organizers announced the inaugural European Manufacturing Leadership Award.
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