Ready-to-eat (RTE) meats have been the target of a number of healthy eating campaigns in recent years, with health advocates citing high sodium levels, among other issues. Now, research suggests certain RTE meats at least are relatively free of carcinogenic compounds.
Researchers at the University of Florida's Emerging Pathogens Institute have identified for the first time the 10 riskiest combinations of foods and illness-causing microorganisms.
The ongoing debate regarding antibiotics use with animals destined for the table has centered on whether drug-resistant organisms created on farms travel from the farm to humans.
USDA's Food Safety and Inspection Service (FSIS) has issued a 19-page draft of guidelines to help small and very small meat and poultry manufacturers reduce bacterial contamination in ready-to-eat (RTE) foods.
Technomic research has consistently shown that comfort foods, with their nostalgic qualities and positive associations, are popular with consumers and resonate particularly strongly these days, as the economic outlook remains uncertain.
King & Prince Seafood now offers a versatile collection of thermal-stable, surimi seafood ingredients that mimic the taste, texture and appearance of real crab.
The top claims in global sauces and dressings include reduced-calorie, natural and non-allergen, while mustard, garlic and Caesar ranked as the top-three flavors.
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