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Food & Beverage

New evidence on salmonella in beef underlines safety challenge

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Tackling Salmonella in ground beef could be the U.S. meat industry's most challenging task yet, according to James Marsden, professor of animal science at Kansas State University.
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Study links phthalates to insulin resistance in teens

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Findings from a new study have suggested that chemicals known as phthalates are linked to insulin resistance and obesity in teenagers.
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Computer system failure puts US meat safety at risk

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A malfunction in the computer system used by thousands of Agriculture Department inspectors at the 6,500 meatpacking and processing plants across the United States caused a two-day outage.
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Value of global beverage packaging market to reach $125.7 billion in 2018

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Between 2013 and 2018, the global beverage packaging market is forecast to expand at a compound annual rate of 4.3%.
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Oregon governor signs off on canola ban for Willamette Valley

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Oregon farmers and the public are celebrating a major victory after Gov. John Kitzhaber signed the HB 2427 bill into law on Wednesday.
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Trident Seafoods to invest $41 million in Georgia plant

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The Seattle-based company, which is North America's biggest seafood harvester and processor, said on Wednesday that it would open a plant in Carrollton, bringing 175 jobs to the people of Carroll County.
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US pork exports slide 1% year-on-year in June

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U.S. pork exports inched down 1% year-on-year in June, with 23.8 percent of pork produced in the country being shipped abroad.
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'Gluten-free' definition standardized

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The U.S. Food and Drug Administration (FDA) has standardized the definition of "gluten-free" in a move designed to help millions of Americans affected by celiac disease (CD).
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Dutch scientists unveil first lab-grown burger

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The 5-ounce "Cultured Beef" burger, which reportedly cost around $332,000 to produce, was made with muscle cells taken from a cow and other common food ingredients such as salt, egg powder and breadcrumbs.
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Chemical engineers develop method to reduce fats in food

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In a bid to provide a solution to the global obesity epidemic, a team of scientists is developing a method to produce food that has the same taste and look but contains 50 percent less fat than regular food products.
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