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.
The USDA's Food Safety and Inspection Service says a Southern California food firm has recalled nearly 93,000 pounds of fully cooked chicken Caesar salad kits sold at Sam's Club stores over concerns of possible listeria contamination.
A report by Packaged Facts shows that there are wide differences in the food preferences of various national groups of Hispanic food shoppers. Most, however, reflect local U.S. eating habits.
From the LA Cycle Taco Tour to the Yummy Walks Seafood and Chowda Tour in Boston, foodies of varying preferences can enjoy a new way to explore the city. Take one of these tours selected by the travel experts at The GO Group and eat your way through town.
Never heard of The Coca-Cola Collectors Club? Founded in 1974, the nonprofit organization is devoted to members around the world who collect Coca-Cola memorabilia.
The Institute of Food Technologists FutureFood 2050 initiative talks with an oceanographer, a chef, a biochemist, an advocate and an entrepreneur about new and innovative ways to address the global challenge of feeding the world healthfully with limited resources.
With tailgating season not far ahead, many people are firing up the grill to make some barbecued food. With only one goal in mind, most consumers aren't thinking about the science behind the barbecue. An IFT spokesperson provides some insight.