To facilitate the distribution of food during the COVID-19 pandemic, the U.S. Food and Drug Administration (FDA) has released a guidance document to provide restaurants and food manufacturers with flexibility regarding nutrition labeling of certain packaged food.
Nestlé Purina PetCare has acquired natural pet food brand Lily’s Kitchen, the UK’s leading producer of premium wet and dry natural foods for dogs and cats.
McCormick & Company has reported financial results for the first quarter, which ended Feb. 29, 2020. Sales declined 2% in the first quarter from the same period a year ago, and in constant currency, sales declined 1%.
Dean Foods has announced that, following a comprehensive sale process and a competitive auction as part of its Chapter 11 process, the Dairy Farmers of America (DFA) has been named the winning bidder to acquire a substantial portion of Dean Foods’ business operations.
To aid the movement of fresh specialty crops into marketing channels, AMS is extending the expiration date of USDA audit certifications scheduled to expire on or before May 31, 2020, by 60 days.
If you find yourself with a little extra time while social distancing and self-quarantining and want to refresh your knowledge or learn something new, IFT can help.
As we continue celebrating the accomplishments of women in food science during Women’s History Month, our panel of five female members shared words of encouragement for the next generation of food scientists.
Following nearly three years of consensus-based work, the Global Dialogue on Seafood Traceability (GDST) launched GDST 1.0, the first-ever standards to bring reliable, affordable, and efficient traceability to the seafood industry.
Chobani and PepsiCo have announced the members of their respective spring 2020 incubator programs—a total of 18 food and beverage startup companies.
Scientists at the University of Illinois recently completed a study—published in Global Change Biology—on the effect ozone pollution has on corn.
New research into the accumulation of two important compounds in chili peppers may help plant breeders understand what contributes to the increasing and decreasing levels of these compounds as chili peppers develop and could also provide insights into the development of food ingredients.