Skip to content Skip to navigation


A stampede of meatless products overrun grocery store meat cases

The “Beyond Meat” patties that offended Mr. Kendig were made with pea protein, canola oil, coconut oil, potato starch and “natural flavor.” They’re part of a posse of look-alikes invading meat country—from plant-based burgers that ooze “blood” at first bite to chicken strips grown in a tank from poultry cells.

Mars Is Betting Greener Chocolate Bars Will Be Great for Profit

Mars Inc., the maker of its namesake chocolate bar and Wrigley’s chewing gum, is spending $1 billion on sustainability with a strategy to make greener practices increase profits. Mars is working to reduce its exposure to environmental, social and governance risks, known as ESG, because it’s next to impossible to track exactly where the huge amounts of raw materials that it uses are from, according to Parkin. The company buys 0.2 percent of the world’s palm oil, sourcing it from thousands of mills.

Good messaging can shift consumer purchase intentions

A recent survey of U.S. consumers about their purchase intentions and willingness to pay premiums for cage-free eggs and breast meat from slow-growing broilers showed that willingness to pay a premium could be affected by information provided to consumers as part of the survey. Information from the Humane Society of the United States (HSUS) and from the Coalition for a Sustainable Egg Supply study each impacted willingness to pay a premium for cage-free eggs, but in opposite directions.

Pork Secure Supply Plan detailed

The National Pork Board and USDA are working to create a Secure Pork Supply plan to help lower the disruption to producers and the marketplace if a foreign animal disease (FAD) event occurs. The plan is intended to help pig farmers prepare and quickly respond if an FAD occurs, and is similar to plans in development for other livestock and poultry producers. The plan enhances communication and coordination of all pork chain segments to help producers keep their farms operating and all related business activities functioning.

Accurate labels act introduced in Congress

U.S. Sen. Jerry Moran (R-Kan.) and U.S. Reps. Adam Kinzinger (R-Ill.) and Kurt Schrader (D-Ore.) on Thursday introduced the Accurate Labels Act, bipartisan legislation to provide consumers with clear nutrition information and prevent the issuance of inaccurate, misleading labels.

Ag-Blockchain Nexus Growing

Investigators at the Food and Drug Administration spent the past two months trying to track the source of romaine lettuce linked to 172 confirmed illnesses, 75 hospitalizations and at least one death. The FDA found at least one Arizona farm involved but agency investigators can't confirm if all of the illnesses came from one grower, harvester, processor or distributor. They are still looking.

How chicken feet became a crucial item in the U.S.-China trade talks

Every year, Americans eat over nine billion chickens. That means about 18 billion chicken feet, as well as tons of heads and chicken giblets, end up in trash bins every year. For years, that waste has been partly offset by a huge demand for chicken parts in China, where chicken feet are a popular ingredient in various dishes and snacks.To get a sense of the significance of the matter, chicken feet are now playing a critical role in the difficult trade talks between the two countries. When U.S.

Americans are trashing perfectly good food – will better labeling minimize the waste?

If the food in your fridge is expired, you'd likely throw it out. But a Get Gephardt investigation finds that, in doing so, you are likely trashing perfectly good food. At the center of the problem is confusion over what the “expiration dates” printed on food actually mean, experts say.The confusion is understandable. The labels don't seem to have any consistency.Taking a day for 'investigative shopping' around several local grocery stores, on packaged food, Get Gephardt found a date was almost always printed.

FSIS proposes scrapping redundant hog carcass cleaning rule

USDA’s Food Safety and Inspection Service is proposing amending the federal meat inspection regulationsto remove a redundant requirement for slaughter establishments to clean hog carcasses before incising. Facilities are now required to have a Hazard Analysis and Critical Control Point (HACCP) system that identifies potential biological, chemical or physical hazards, and the controls to prevent those hazards at specific points in the process.


Subscribe to RSS - Food