Hearthside Food Solutions, a contract manufacturer and bakery, has announced the promotion of Chuck Metzger to the position of CEO.
Fresh meat represents 89% of the total volume of meat sold globally and is projected to grow by 2% annually through 2023, according to global market research company Euromonitor International.
With Gen Xers (aged 40–55) now in middle age, the International Food Information Council (IFIC) Foundation, in partnership with the American Institute for Cancer Research (AICR), released a new survey that examines their food and health attitudes, with a particular focus on their behaviors and perceptions related to diet and cancer risk.
Oceana Canada, an ocean conservation advocacy group, has released a report investigating seafood fraud in Canada.
IBM and Raw Seafoods have announced a new collaboration connecting global sourcing partners, retailers, and restauranteurs who will begin using IBM Food Trust platform to enhance seafood traceability.
IFT hosted a Diversity and Inclusion Virtual Town Hall earlier this week, sharing key research findings, a set of core principles to guide our path forward, system-specific recommendations, and a request for member feedback.
Research shows that a culture of inclusion has a direct correlation on innovation. Two IFT members share how they have personally experienced the connection between inclusion and innovation within IFT divisions.
According to IFT member Charles Diako, PhD, IFT is like a good meal. Just as a meal is made of a diverse array of ingredients, IFT and the science of food brings together people from different backgrounds, abilities, cultures, perspectives, and skill sets to address current and future challenges to food safety and security.
As the calendar turned from September to October, our annual observance of National Food Safety Education Month came to an end. Throughout the month, IFT and many other trusted organizations shared tips, resources, and pertinent information to remind people of the simple things they can do to prevent foodborne illness outbreaks.
A small study from researchers at Pennsylvania State University and two other universities suggests that the antioxidants in cheese may offset the damage caused to blood vessels by sodium consumption.
International researchers led by the Institute of Medical Microbiology at the Justus Liebig University Giessen (JLU) in Germany have discovered a highly virulent strain of Listeria monocytogenes that may present a new food safety threat.
Eight food and agtech startups have been selected to participate in the fall 2019 edition of StartLife Accelerate—a 12-week startup accelerator program in the Netherlands that offers pre-seed funding, business support, and access to corporations and investors.
A novel method of processing yields skim milk powders with improved functionality and properties, and may one day lead to “cleaner” labels on foods, according to researchers at Penn State University.
