Exposure to a common contaminant in food may boost the risk of osteoporosis, according to a new study released on March 2, 2012, online in the journal Bone.
Cargill Cocoa & Chocolate offers a new Dutch Dark range of powders that combine an intense dark color with smooth chocolate taste. Available in high- and low-fat versions, the new powders help developers innovate and create new recipes in different applications.
While "Dirty Water" is a great song, residents along the Gulf Coast are all too familiar with the notion of dirty water, courtesy of the oil spill in 2010.
Eating red meat is associated with a greater risk of developing such chronic diseases as diabetes, cardiovascular disease and some types of cancer, but is it also associated with a higher mortality rate?
Chefs are taking an up-close look at flavorful, authentic meats, cheeses, vegetables and seasonings used in new Mediterranean-inspired restaurant dishes, such as frittatas and tapas, to entice consumers.
A new study from the highly respected researchers at the Harvard School of Public Health offers some of the best and most detailed evidence yet that a daily serving of meat can increase risk of heart disease or cancer.
Inspections in meat and poultry establishments are to verify that all single-ingredient ground or chopped meat and poultry products that do not qualify for an exemption under the final regulation, bear “Nutrition Facts” panels on their labels.
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