It’s Friday, and that means it’s time for a quick rundown of the most popular food-safety stories trending this week. From faux pas to high fives, this week had it all. ...More
The U.S. Food and Drug Administration (FDA) on May 1 banned the import of all fresh or frozen molluscan shellfish, including oysters, clams, mussels and scallops, imported from Korea because they are considered potentially unsafe for consumption. ...More
Both lupin and Fenugreek can lead to serious cross-reactions in patients with peanut allergy, in contrast to other legumes such as soya and peas, according to new research conducted at the Norwegian School of Veterinary Science. ...More
Delayed for one year to allow the industry extra time to revise product labels in preparation, South Africa’s new mandatory food labeling regulation (R146) became effective from March 1, 2012. The new rule was enacted to prevent the use of misleading or ambiguous food ...More
New menu items and retail product launches are inspired by foods from tropical countries like Hawaii, Brazil, the Philippines, Indonesia and Vietnam. ...More
Products and menu items with FDA-approved allergen-free labeling would serve the needs of important niche consumers, a group that continues to grow in size, as well as greater segments of society, like school foodservice. ...More
Approximately 7.6 million Americans have food allergies, and the incidence rate among children has grown 18% from 1997 to 2007; however, a new study published in the Open Immunology Journal suggests a link between food allergies and the norovirus. ...More
One in three children in the United States has some type of food allergy that not only can trigger physical harm, but emotional distress as well, according to results of a survey conducted by the Food Allergy & Anaphylaxis Network (FAAN) and Galaxy Nutritional Foods ...More
For the 10 million to 12 million Americans who have food allergies or food intolerances, dinging out can be tricky and sometimes harried experience. To help accommodate those special dietary requirements, AllergyEats has launched a free app for iPhone and Android ...More
Although the classics (lemon, meet butter) are still popular when it comes to seafood, maturing tastes—and advances in processing technology, such as use of enrobed sauces on frozen seafood—have expanded the options, with sweet heat and ethnic flavors coming into play. ...More
SupplySide
