WASHINGTON (AP) -- One of the worst outbreaks of foodborne illness in the U.S. is teaching the food industry the truth of the adage, "Be careful what you wish for because you might get it."...
... Amongst others are mixtures from animal husbandry silage (purines), together with waste from agricultural food industries (leftovers from fruit and vegetable markets, milk whey, fish ends, aquaculture ...
... (CIFST) debuted the inaugural issue of Global Food Industry at the 2009 IFT Annual Meeting ... decade and the joint publishing initiative with IFT's Food Technology magazine has been a key goal of both ...
... . “The restaurant sector has the potential to be at the forefront of improving the sustainability of our food industry. This of course carries the responsibility of promoting knowledge of seasonal and ...
... a premium to food products and makes them appear fresher, minimally processed, and safer. But consumers and the food industry will have to wait to know exactly what natural does - or does not--mean.
Industry leaders are questioning whether the weak produce-tracking rules that many of them once championed are more a curse than a blessing, several food safety experts say.
With food industry personnel seeking further education in their field, Kansas State University has expanded its distance education offerings to accommodate professionals throughout the nation who aren ...
... cleaners, rather than higher concentration products. This should lead to a greater level of hygiene in the food industry.
"By using more precise methods to detect food residue and micro-organisms on ...
... is an independent nutrition consultant, with over 20 year's experience of working with the government, food industry and agencies such as the Food Standards Agency. She is the author of over 30 peer- ...
... developed a new technology to detect illness-causing bacteria – an advance that could revolutionize the food industry, improving the actual protection to consumers while avoiding the costly waste and ...
... developed a new technology to detect illness-causing bacteria -- an advance that could revolutionize the food industry, improving the actual protection to consumers while avoiding the costly waste and ...
... developed a new technology to detect illness-causing bacteria - an advance that could revolutionise the food industry, improving the actual protection to consumers while avoiding the costly waste and ...
Corn is the key ingredient in U.S. fast food, but it isn't easy for consumers to find out what's in their burgers, sandwiches and fries, according to a U.S. study released Monday.
... supply is safer than it was a year ago, according to new data from the University of Minnesota's Food Industry Center. After January's national salmonella outbreak, just 22.5 percent of consumers in ...
The latest developments in nanotechnology and its potential for use in the food industry is the subject of a seminar on April 30 in London. "Does size really matter?" will be the issue addressed at ...
