Articles by Jeremy Gerrard

The newest video in the “Meat Mythcrusher” series from the North American Meat Institute (NAMI) addresses use of water in beef production.

 Funding will go toward opening a Dairy Processing Technology Center and the expansion of the Moorepark Technology Ltd pilot plant. 

 Acceleration in the milk and dairy products industry will play a key role in propelling the growth of aseptic packaging in the coming years. 

 Packaging and engineering students from Rutgers University and Vanderbilt University will display and demonstrate their achievements in the industry. 

 The Beer Institute says this “laddered” approach gives the greatest relief to small brewers. 

During her time with FDA, Hamburg helped modernize the nation’s food safety system and took steps to help consumers make more informed, healthful food decisions.

The way US consumers shop for food is changing dramatically, but it’s not how they are shopping that’s changing, rather, who is doing the shopping.

Adding a kick of spicy chili pepper and garlic, the H.J. Heinz Company is bringing the heat with its new ketchup flavor blended with Sriracha that will be available starting this month.

With about 100 million Americans watching their diets, weight loss and healthy eating continue to remain a factor in consumers’ minds, but the traditional views of dieting and weight management are shifting according to new market research by Packaged Facts.

USDA’s Secretary Tom Vilsack announced $30 million will be put towards funding 22 projects that will help citrus producers fight Huanglongbing (HLB), also known as citrus greening, a devastating disease that threatens US production.