Food is an emotional topic for consumers. They have their beliefs and the truth rarely changes their mind. Therefore, we need to listen, acknowledge concerns and find new ways to have conversations with consumers.
Sensor consists of chemically coated nanoparticles that react to gas produced by milk and bacterial growth that indicates spoilage.
Study shows taste, juiciness and tenderness can be improved by cooking pork chops to new USDA standard of 145°F.
Amid growing concerns and incidents related to food safety, a new report indicates that progress has been made among many companies.
Data from the most recent Pesticide Data Program show that the U.S. food supply is safe when it comes to pesticide chemical residues.
New potato variety from Simplot offers late blight resistance as well as beneficial traits for growers, processors and consumers.
National Milk Producers Federation calls report by Plant Based Foods Assn. flawed and inaccurate.
Hatching Hope Global Initiative to improve nutrition and bolster livelihoods of 100 million people.
New report on Feeding the Economy commissioned by a group of 23 food and agriculture organizations from farm-to-fork.
Fuller picture is emerging of environmental footprint of U.S. beef industry.