While the public is still conflicted in its opinions on genetically modified organisms (GMOs), researchers at Ghent University said genetically modified crops with increased vitamin or mineral content have the potential to make a big impact on improving health.
New research is shedding some light on future of the world’s wheat supply. According to a new global study led by a University of Florida scientist, for every degree Celsius that the temperature increases, the world loses 6 percent of its wheat crop.
Fatigue was revealed to be the biggest barrier hindering peak performance among working adults in the US according to a new study commissioned by Red Bull and Glassdoor that found more than 60 percent of workers admit to workplace mistakes because of tiredness.
The Food Processing Suppliers Association (FPSA) has released the slate of speakers who will be presenting at the bakery breakout sessions during the 2015 FPSA Annual Conference.
Results of FDA tests performed on samples collected from the Bidart Bros. apple processing plant confirmed two strains of Listeria monocytogenes were found at the facility and are believed to be the same strains associated with a multi-state outbreak of infections that led to multiple deaths.
Food processing giant Cargill has begun its yearlong 150th anniversary celebration honoring the company’s founding in 1865 that started with William Wallace Cargill who became the owner of a single grain warehouse in Iowa. Today, the company employs 143,000 people in 67 countries.
Over 23,000 of the nation’s dairy operations, more than half of all dairy farms in the US, have enrolled in a new safety-net program created by the 2014 Farm Bill known as the Margin Protection Program, according to USDA.
In mid-December, the US Dietary Guidelines Advisory Committee, part of the Department of Health and Human Services (HHS), issued the latest version of the dietary guidelines and submitted them for public comment.
With consumers preferring more natural and organic products and a growing emphasis on buzzwords like “fresh” and “healthy,” do frozen foods still appeal to the American appetite?
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