New research suggests advice for pregnant women to go easy on fish might have been too restrictive.
October 4, 2013
Researchers at the University of Bristol in England have found that eating fish accounts for only 7% of the mercury in a person's body, much lower than people have assumed.
Artisanal Brands Inc. has signed a long-term lease on a new Artisanal Cheese Center in New York City with cheese aging caves, production and office facilities.
October 4, 2013
The Falchi Building occupies a full city block at the epicenter of robust development in Long Island City.
Virginia Dare and its new partner have announced a new dual strategy to improve the sustainability of Madagascar’s vanilla market.
October 3, 2013
A primary objective is to enable farmers to properly cure their own green, or raw, vanilla such that they can earn the much needed extra revenue associated with this value added activity.
Nearly eight in 10 Americans say they are at least somewhat knowledgeable about nutrition.
October 2, 2013
New research from the International Food Information Council shows several wide gaps between consumers' perception of the adequacy of their diets and reality.
Americans are needlessly losing money and dumping billions of pounds of perfectly good food every year because they are misguided by expiration dates on groceries.
October 2, 2013
A study highlights the confusion caused by America's food expiration date labeling practices and makes recommendations for a new system of food date labeling.
Campbell Soup has signed a definitive agreement for the sale of its European simple meals business to CVC Capital Partners.
October 2, 2013
Following the completion of information and consultation procedures conducted with its European and local works councils in accordance with applicable laws, Campbell has entered into a binding share purchase agreement with CVC.
Some 94% of U.S. school districts are expected to meet updated federal nutrition standards for lunches by the end of the 2012-13 academic year.
October 1, 2013
However, many school districts say that their current kitchen equipment and infrastructure limit their ability to do so and that foodservice staff need more training as they work to implement the USDA guidelines.