The American Frozen Food Institute (AFFI) is urging the U.S. Senate and U.S. House of Representatives to develop a 2016 budget that would fund FDA food safety programs, but not burden consumers with more taxes or fees.
A new study from the Rudd Center for Food Policy & Obesity at the University of Connecticut shows that children are eating healthier food at schools and throwing away less since meal standards took effect in 2012, according to USDA.
A new guideline from the World Health Organization (WHO) recommends that adults and children should reduce their daily sugar intake to less than 10 percent of their overall calories, with additional health benefits realized if sugar intake was limited to under 5 percent.
As part of a global commitment to address consumer expectations and preferences, McDonald’s announced it will begin to only source chicken raised without antibiotics that are important to human medicine.
Tennessee-based Campos Foods, LLC issued a recall for approximately 136,950 pounds of beef products because of misbranding and undeclared allergens, according to USDA’s Food Safety and Inspection Service (FSIS).
Authors of a recent study that was published in Pediatric Neurology are encouraging manufacturers of licorice products around the world to state a recommended daily allowance on the package as a safety measure.
In its latest entry in the Meat MythCrusher video series, the North American Meat Institute addresses bovine spongiform encephalopathy (BSE), commonly referred to as mad cow disease, as a major concern for beef producers around the world.
Emulsifiers, commonly added to many processed foods in order to add texture and extend shelf life, could be altering the gut microbiota composition and cause intestinal inflammation that leads to inflammatory bowel disease (IBD) and metabolic syndrome, a new study suggests.
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