The U.S. Food and Drug Administration (FDA) is announcing changes to its export listing procedures for dairy and infant formula firms seeking to export their products to China.
The latest research from Mintel shows that after several years of growth, the foodservice industry is expected to decline by up to 30% from 2019 to 2020, following nationwide dine-in bans/restrictions, restaurant closures, job losses, and lowered consumer confidence.
The FDA is announcing $1.5 million of continued funding, in the form of cooperative agreements, to the University of Arkansas Indigenous Food and Agriculture Initiative and the National Farmers Union to enhance food safety under the FDA Food Safety Modernization Act (FSMA).
According to Innova Market Insights’ COVID-19 Consumer Survey (conducted in March 2020), in China, India, and Indonesia, personal concerns center on health, personal income, and the availability of healthcare and products to buy.
Scientists from the USDA's Agricultural Research Service (ARS) have identified a new way to detect the presence of live African Swine Fever Virus (ASFV) that minimizes the need for samples from live animals and provides easier access to veterinary labs that need to diagnose the virus.
Experts predict the next 10 years will be the most dramatic transformation the food industry has experienced in the last three decades. Learn how experts are using next-generation technologies like AI and blockchain to revolutionize global food safety in our infographic.
During SHIFT20, renowned pastry chef Gale Gand led attendees through a virtual baking lesson in which they made Lydia’s Austrian Stuffed Shortbread. There wasn't enough time during the event to answer them all, so Food Technology’s Senior Digital Editor Kelly Hensel followed up with the chef to get the answers to your burning questions.
The onslaught of COVID-19 has heightened consumers’ concerns about food safety and made this September’s celebration of National Food Safety Education Month even more timely and relevant. The following information and resources will help you increase your understanding of food safety and share the basic principles with those around you.
In the food industry, botulinum toxin is associated with a severe form of food poisoning caused by improperly preserved food. Researchers have developed a technology that addresses the role of botulinum toxin in both food and cosmetic applications.
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.
For as long as humans have been growing food crops, pests and pathogens have been attacking them. For one fungal pathogen, scientists in the United Kingdom have figured out a way to use its own biology to prevent it from destroying crops.
