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.
USDA’s National Institute of Food and Agriculture (NIFA) today announced three grants totaling nearly $3 million designed to boost food security by minimizing livestock losses to insects and diseases.
The Food Marketing Institute sent Regulatory Counsel Stephanie Barnes to FDA’s public meeting Friday to discuss implementation strategies on the Food Safety Modernization Act.
Consumer protection organizations, taxpayer watchdog groups and small business trade associations have joined to question whether there is a continued need for the Federal Milk Marketing Order (FMMO) system, according to the International Dairy Foods Association IDFA.
Researchers at the University of Arkansas have developed a rapid detection assay for Salmonella that can be used in poultry processing plants, reducing testing cost and time compared to some current methods, according to USPOULTRY and the USPOULTRY Foundation which funded the research.
The North American Meat Institute recognized 135 meat and poultry plants for their achievements in reaching high levels of worker safety performance as the industry continues its effort to reduce occupational injury.
Seafood caught by slaves aboard Thai boats is making its way into the US supply chain in part because of poor enforcement of a US law banning the import of goods made with forced labor, according to the Associated Press.
New York agriculture officials warned consumers to not eat La Clarita Queseria Queso Fresco “Fresh Cheese” manufactured by Queseria La Poblanita, Inc. because of a possible Staphylococcus aureus contamination.
RSS
