Food & Beverage
An estimated 55 million to 105 million people in the United States suffer from foodborne illnesses each year, according to the Centers for Disease Control and Prevention (CDC), resulting in costs of $2-$4 billion annually.
Coffee drinkers beware: Surprise ingredients that are neither sweet nor flavorful may be hiding in your coffee, and growing coffee shortages may increase the chance of having these fillers in your cup of joe in the future. The good news is that a highly accurate test is in the works to quickly find coffee containing unwanted fillers before the beverage reaches stores and restaurants.
A new global food safety partnership will provide technical support for the food industry through research, scholar exchange, collaborative teaching and outreach activities.
Eating about one serving a day of beans, peas, chickpeas or lentils can increase fullness, which may lead to better weight management and weight loss, a new study from a University of Toronto expert has found.
Research by the University of Manchester into food fraud is one of five successful projects to be awarded grants by the Economic and Social Research Council (ESRC) and the Food Standards Agency (FSA).
A K-State meat scientist discusses the implications for the proposed rule at the retail level, and also how it could affect beef producers, packers and consumers.
The shocking news of an Ohio teen who died of a caffeine overdose in May highlighted the potential dangers of the normally well-tolerated and mass-consumed substance.
While necessary for some, many people eat gluten-free diets because they believe they’ll gain certain health benefits, but these beliefs are not all supported by research, a University of Florida nutrition expert says.
Officials from China’s Northwest Agricultural and Forestry University in Shaanxi province, and the University of California, Davis, today signed a memorandum of agreement that lays the groundwork for establishing the Sino-U.S. Joint Research Center for Food Safety in China.
Blueberries pack a powerful antioxidant punch, whether eaten fresh or from the freezer, according to South Dakota State University graduate Marin Plumb.
New research reveals the comparative environmental costs of livestock-based foods.
