Goya Foods, the largest Hispanic-owned food company in the US, has opened its new state-of-the-art and sustainable corporate headquarters in New Jersey as part of a $500 million global expansion over the past 10 years.
New York-based Golden Krust Patties has issued a recall for more than nine million pounds of beef and chicken products because of misbranding and undeclared allergens.
A Beijing french fry supplier to McDonald’s was fined a record $655,000 for water pollution, the largest fine ever delivered by the city for pollution, according to Chinese media.
This week, US District Court Judge Christina Reiss of Vermont rejected the Grocery Manufacturers Association’s and other industry groups request for a preliminary injunction to stop a state law requiring the mandatory labeling of genetically modified food from going into effect as schedule in July of 2016.
Tyson Foods, Inc. said it intends to eliminate the use of human antibiotics from its US broiler chicken flocks by the end of September 2017 and will strives to do the same for the company’s beef for and turkey operations.
The Food Processing Suppliers Association (FPSA) announced the full slate of the PROCESS EXPO UNIVERSITY educational program that will be held in Chicago this September.
California prosecutors charged Bumble Bee Foods LLC and two employees Monday with willfully violating worker safety rules in relation to the 2012 death of an employee who was cooked to death after being trapped in an industrial oven.
The International Dairy Foods Association supported the Senate Finance Committee and House Ways and Means Committee in their favorable approval and advancement of the “The Bipartisan Congressional Trade Priorities and Accountability Act of 2015” (TPA-2015).
USDA’s National Institute of Food and Agriculture (NIFA) has made available more than $3.8 million in funding to support grants that will focus on using nanotechnology to find solutions to challenges such as food security, nutrition and food safety.
Chipotle Mexican Grill announced it has achieved its goal of using only non-GMO ingredients to make all of its food in US restaurants, becoming the first national restaurant company to do so.
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