The European Food Safety Authority (EFSA) panel on Biological Hazards recently published its scientific opinion on the evaluation of the safety and efficacy of lactic acid for surface decontamination of beef carcasses, cuts and trimmings.

The notion of an easily prepared lunch option has flourished again, as cash- and time-strapped consumers have cut back on their dining out during the mid-day meal.

The USDA Food Safety and Inspection Service (FSIS) has released an advance copy of a proposed rule titled “Common or Usual Name for Raw Meat and Poultry Products.”

A recent study tied hamburger preferences to gender.

New research suggests a higher-protein, lower-carbohydrate energy-restricted diet has a major positive impact on body composition, trimming belly fat and increasing lean muscle, particularly when the proteins come from dairy products.

Eating red meat -- particularly processed meat such as hot dogs, bacon and deli meats -- increases the risk of type 2 diabetes, U.S. researchers say.

The USDA Food Safety and Inspection Service (FSIS) has released an advance copy of a proposed rule entitled “Common or Usual Name for Raw Meat and Poultry Products.” 

When salt or sugar tastants are non-homogeneously distributed in a food, taste intensity can be increased. This can lead to increased acceptability of sodium- and/or sucrose-reduced foods and beverages.

Especially in tougher economic times, consumers want and crave comfort foods. Items such as tacos, chili and meat-topped pizzas are enjoyed by many, because they are tasty and easy on the pocketbook.

African cuisine is complex, as the area encompasses close to 60 countries, each with its own take on regional foods. Street food is an important part of African culture, with people eating everything from soups, barbecue, kebabs, sandwiches and snacks, while on the go.