The U.S. Food and Drug Administration (FDA) is announcing changes to its export listing procedures for dairy and infant formula firms seeking to export their products to China.
The latest research from Mintel shows that after several years of growth, the foodservice industry is expected to decline by up to 30% from 2019 to 2020, following nationwide dine-in bans/restrictions, restaurant closures, job losses, and lowered consumer confidence.
The FDA is announcing $1.5 million of continued funding, in the form of cooperative agreements, to the University of Arkansas Indigenous Food and Agriculture Initiative and the National Farmers Union to enhance food safety under the FDA Food Safety Modernization Act (FSMA).
According to Innova Market Insights’ COVID-19 Consumer Survey (conducted in March 2020), in China, India, and Indonesia, personal concerns center on health, personal income, and the availability of healthcare and products to buy.
Scientists from the USDA's Agricultural Research Service (ARS) have identified a new way to detect the presence of live African Swine Fever Virus (ASFV) that minimizes the need for samples from live animals and provides easier access to veterinary labs that need to diagnose the virus.
The New Era of Smarter Food Safety blueprint represents a new approach to food safety. Since anything new oftentimes results in a myriad of questions, IFT’s resident food safety expert shed some light on some of the questions topping food scientist's lists.
Experts predict the next 10 years will be the most dramatic transformation the food industry has experienced in the last three decades. Learn how experts are using next-generation technologies like AI and blockchain to revolutionize global food safety in our infographic.
During SHIFT20, renowned pastry chef Gale Gand led attendees through a virtual baking lesson in which they made Lydia’s Austrian Stuffed Shortbread. There wasn't enough time during the event to answer them all, so Food Technology’s Senior Digital Editor Kelly Hensel followed up with the chef to get the answers to your burning questions.
France-based Carbios is developing the first biological technology to transform the end-of-life of plastics, says Martin Stephan, deputy CEO of Carbios.
The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.
A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).