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New Meat MythCrusher video on processed meat in the diet

The newest Meat MythCrusher video featuring Texas A&M nutrition expert Kerri Gehring, explains the benefits in the diet of meats such as hot dogs, bacon, sausage and deli meats and the many nutrients that these products deliver.  The Meat MythCrusher video is the 52nd in the series jointly produced by the North American Meat Institute and American Meat Science Association.“The Dietary Guidelines for Americans say that processed meats can fit within a healthy dietary pattern, said Dr. Gehring.

Murphy: Rejecting the Vegan Message

In politics, the rule of thumb has long been that negative campaigning generates traction. Conventional wisdom suggests that the more a candidate smears his or her opponent, the greater the impact on the voters. But in marketing consumer products, ad agencies have traditionally gone in the other direction: Sell the benefits of your product, create “good feelings” about the brand and avoid spending precious share of mind on trying to trash the competition. That’s changed in recent years, perhaps in tandem with the coarsening of political speech.

National School Lunch Program Aces Safety Test

The National School Lunch Program’s strict safety standards work, which is good news for millions of children who participate in the program daily, according to a new University of Connecticut study. The study, led by researchers from UConn and the United States Department of Agriculture (USDA), found that the food safety standards for ground beef supplied to the program are highly effective in keeping harmful bacteria out of school lunches nationwide. Researchers examined the National School Lunch Program because of its critical nature.

Food leads the manufacturing pack in Southern Nevada

Nevada’s manufacturing industry is heating up. But it’s not the type of manufacturing you might think. “It’s a multi-step process. Corn is cooked, washed and ground, then pressed out into tortilla chip shapes,” said Allan Perkins, director of manufacturing at Las Vegas tortilla chip manufacturer R.W. Garcia. “They are first baked at about 700 degrees Fahrenheit. Then they are lightly fried in corn or sunflower oil at about 330 degrees Fahrenheit.”Perkins said R.W.

Feds tell Maine: You can’t ban food stamp recipients from buying sugary drinks, candy

For the second time in less than two years, the U.S. Department of Agriculture has denied a request by Gov. Paul LePage to ban food stamp recipientsfrom using their benefits to buy sugary drinks and candy. His spokeswoman, Julie Rabinowitz, said Friday that the administration would “revise our waiver request and resubmit it,” but she did not offer a timeline or specifics about what those revisions might be.In a Jan.

Maine’s supreme court says state cannot deny food stamps to eligible asylum seekers

Maine’s top court has ruled that the Maine Department of Health and Human Services was wrong to deny food stamp benefits to asylum seekers who had been cleared to work but had yet to find a job. In a 13-page decision issued Tuesday, the Maine Supreme Judicial Court ruled in favor of Euphrem Manirakiza, a Burundian immigrant who sued the state after he applied for benefits in 2015 and was then denied.

Sanderson urges shareholder “No” vote on antibiotic free proposal

 Shareholders in Sanderson Farms Inc. will vote on a several proposals during the company’s annual meeting Feb. 15, including a request for the company to transition to antibiotic-free (ABF) chicken production. The Sanderson Farms board is recommending a “no” on the ABF proposal. The company remains the only large poultry processor that has not committed to transitioning to antibiotic-free chicken production. In a securities filing, Sanderson said an oversupply of ABF poultry was among the reasons the board advised against adopting the proposal.

'Entire aisles are empty': Whole Foods employees reveal why stores are facing a crisis of food shortages

Whole Foods employees say stores are suffering from food shortages because of a newly implemented inventory-management system called order-to-shelf, or OTS. Whole Foods says the system reduces unnecessary inventory, lowers costs, and frees up employees to focus on customer service.Employees acknowledge that less food is spoiling in storage rooms, but they describe OTS as a "militaristic" system that crushes morale and leads to many items being out of stock."Last week, we ran out of onions and potatoes twice," an employee of a Brooklyn Whole Foods store said.

Owner of Virginia seafood company charged with conspiracy

The owner of a Virginia seafood company has been charged with conspiracy to defraud the federal government by mixing foreign crab meat with Atlantic blue crab, then labeling the blended seafood and selling it to customers as a U.S. product.


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