The harmful and potentially deadly bacterium Listeria is extremely good at adapting to changes. Now, research from the University of Southern Denmark uncovers exactly how cunning Listeria is and why it is so hard to fight. The discovery can help develop more efficient ways to combat the bacteria.
The lawsuit, filed by Seattle-based Water and Sanitation Health (WASH) claims that Chiquita "advertises that its bananas are farmed in an ecologically friendly and sustainable manner."
GODIVA Chocolatier launched its new Chef Inspirations- Flavors of the World limited edition collection. The chocolates incorporate surprising flavor profiles to allow fans to travel the world in six bites.
The long tradition of eating dog meat in South Korea is such that a respected 17th century book on Korean medicine extols its health benefits. But today it is an increasingly tough sell and a less attractive dining option for young South Koreans.
Researchers with Central Michigan University and the University of Notre Dame tested water samples from tanks containing small fish for sale as bait at more than 500 shops across the eight states on the lakes and found that 27 tested positive for invasive species' DNA.
The Grocery Manufacturers Association announced a five-part initiative that will advance the procedures used to assess the safety of ingredients used in food products. Read on to find out what steps they plan to take.
What are we doing to help our world food situation? Here are some startling facts about food production and what that means for us globally.
A Utah town largely controlled by a polygamous sect moved one step closer to opening its first commercial winery, a signal of yet another lifestyle choice that separates the sect from mainstream Mormon teachings.
Federal officials announced Tnuva USA, a Fairfield-based company, is recalling more than 8,300 pounds of chicken cutlets because of possible listeria contamination.
The U.S. Department of Justice said Tyson Foods must sell its sow purchasing business, Heinold Hog Markets, in order to preserve competition for farmers who sell sows, or female pigs.
Latin America produces around 70 percent of the world's coffee and is the continent where 31 percent of the world's freshwater resources are located. Yet, coffee production generates a great amount of wastewater that is regularly released untreated into rivers.
Convenience and speed of service are key needs when it comes to lunch. However, today's consumers are also calling for higher-quality fare (80 percent, up from 70 percent in 2011) and unique and innovative lunch items.
The FDA in February sent a letter to Rockland-based Linda Bean's citing the firm for "significant violations" in the way it processed seafood. As one of Maine's largest lobster processors, the company is now under investigation by the federal agency.
The merging of Tim Hortons with Burger King is drawing a lot of flak over plans to shift its legal address to a foreign country. The transaction is called a corporate inversion, a maneuver that is becoming popular among companies lokoing to lower their tax bills.
Urbanspoon, a restaurant discovery app that aggregates reviews from professional critics and bloggers, released the top 10 signs of the food obsessed super fan. This list highlights common activities of super foodies.
Spirits maker Brown-Forman Corp. said its first-quarter net income rose 5 percent thanks to its flagship brand, Jack Daniel's. While other brands, such as Southern Comfort and Finlandia, experienced slowed performance, the Jack Daniel's brand grew.
Victoria Fine Foods is launching a multimillion dollar campaign comparing its ingredients to other leading pasta sauce brands. Their main question? "Have you ever really looked to see what's in your pasta sauce?"
Beer serves America: For every one job at a brewery or beer importer, there are 45 jobs created in supplier industries and in local communities across the country.
French brand Mallie is spreading the mustard love across America with its Mallie Mustard Mobile National Tasting Tour. This eye-catching mustard-bar-on-wheels will tour the West Coast for three weeks and then head to the Midwest.
A study published by the Institute of Food Technologists evaluated the pizza baking performance of different cheeses in conjunction with a new quantifiable evaluation technique to see how their composition and functional differences affected browning and blistering.