The John Morrell Food Group, a subsidiary of Smithfield Foods, has introduced Armour and John Morrell 40% Lower Sodium Franks for foodservice operators.
Nutraceuticals International Group (NIG) established an exclusive joint venture with France’s Compagnie des Pêche Saint-Malo, a supplier of marine ingredients to nutrition and health products.
Eating fish at least twice a week may help reduce the risk of stroke, but taking fish oil supplements does not have that health benefit, a new review finds.
A University of Illinois study suggests avoiding cooking methods that produce the kind of crusty bits found on a grilled hamburger, especially for those who have diabetes and know they are at increased risk for cardiovascular disease because of their diagnosis.