The USDA has announced plans to expand its routine verification testing or six Shiga toxin-producing Escherichia coli that are adulterants, in addition to the adulterant Escherichia coli O157:H7, to ground beef, bench trim, and raw ground beef components other than raw beef manufacturing trimmings for samples collected at official establishments.
Turkey Hill, a manufacturer and distributor of branded ice cream and refrigerated drinks, has acquired an ice cream and novelty production facility in Searcy, Ark., from Yarnell Ice Cream, a subsidiary of Schulze & Burch Biscuit Co.
PepsiCo has announced that Wern-Yuen Tan has been appointed CEO of Asia Pacific, Australia, New Zealand, and China (APAC), overseeing all of PepsiCo’s operations in the region.
New results from the National Poll on Healthy Aging show that most adults aged 50 and older were capable home cooks just before COVID-19 struck America, but only 5% had ordered groceries online.
Motif FoodWorks, an ingredient company serving the plant-based food market, has announced an exclusive research collaboration and license option with the University of Guelph in Guelph, Ontario, Canada.
Message from IFT President Pam Coleman regarding recent tragic events.
At SHIFT20, IFT’s virtual event and expo, attendees will be challenged to think bigger and bolder to solve some of the world’s biggest food issues and make better food for the future, without leaving their home or office.
Next in our “Food System Heroes” series, an associate category manager for Givaudan Flavors shares tips and tricks for dealing with the highs and lows of the “work from home with family” way of life.
Researchers at Western University have identified a molecule found in oranges and tangerines that could hold the key to reversing obesity and regressing plaque build-up in arteries.
Before the emergence of COVID-19 and stay-at-home orders, one of the biggest complaints of busy individuals was not having time to prepare and cook balanced meals. A new appliance shows promise in solving that problem—for those who can afford it.
Researchers from Towson University developed a method for determining where a particular chocolate was produced using its chemical “fingerprint,” with the hopes that it could one day be used to trace the chocolate back to the farm that grew the beans.
The food business is “brutal,” says Nancy Preston, a U.S. Army veteran who decided in Iraq that she wanted to work in that business. After learning more about the barriers to entry including the incredible financial risk, little access to capital, and a high likelihood of failure, Preston and her husband decided that instead of opening their own café or food truck, they’d focus on helping simplify the process for other food entrepreneurs.
