Z Trim Holdings’ Smokin’ Powerhouse Chili recipe took first place in IFT’s inaugural “Making Healthy School Meals Easy” challenge in Las Vegas. Competitors were required to convert a recipe from the 2011 USDA Recipes for Healthy Kids competition into a manufactured product for widespread distribution and use in school cafeterias.
A bill that would put some teeth into federal organic food law was introduced by a bipartisan pair of representatives from opposite sides of the country.
The USDA Food Safety and Inspection Service (FSIS) has released an advance copy of a proposed rule titled “Common or Usual Name for Raw Meat and Poultry Products.”
The U.S. Department of Agriculture's Food Safety and Inspection Service announced it has lowered its temperature recommendation for cooking pork to 145 degrees.
The U.S. Department of Agriculture (USDA) proposed a new requirement for the meat and poultry industry that would potentially decrease the amount of contaminated foods that reach the public.
The USDA’s 2010 Dietary Guidelines for Americans urges the U.S. population to reduce sodium consumption. However, concerns over sodium and its relation to hypertension can be found in Latin America, as well.