A new study eating too much red meat may drastically increase risk of stroke.

The Food Safety and Inspection Service (FSIS) is delaying the effective date of the final regulations that require nutrition labeling of the major cuts of single-ingredient, raw meat and poultry products and ground or chopped meat and poultry products.

Consumption of baked or broiled fish on a weekly basis improved brain health and significantly reduced the risk of mild cognitive impairment and Alzheimer’s disease in a 20-year longitudinal study of older adults.

The Quorn line of meat substitutes causes gastrointestinal distress and may even cause a life-threatening allergic reaction, a U.S. non-profit group says.

Sara Lee Corp. plans a major image upgrade of its meat brands when the company splits its North American retail unit from its international coffee business next year, according to a report.

In a first-of-its-kind study, Harvard researchers have shown that cooked meat provides more energy than raw meat.

A new study says deficiencies of Vitamin B12 might be responsible for declining brain function in older adults.

Each year, Prepared Foods honors the food and beverage industry’s most ground-breaking innovations, as well as the teamwork behind those products. This year’s awards, sponsored by the American Egg Board, were presented at the Prepared Foods’ New Products Conference in September and recognized a range of products--from entrees to desserts.

Australian ingredient supplier, Ingredient Resources, forecasts continued high demand for its unique 100% natural, meat tenderizer, Kiwi Fruit Powder Extract (KFPE) OT1005X.

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.