High oleic soybean oil oleic acid levels exceed 70% and can go as high as 75%, and the oil is lower in saturated fat compared to some other high-stability oils commonly used in food production.

In making its decision to reject the NOSB’s recommendation, the USDA considered the scientific evidence and stakeholder comments, ultimately reaffirming carrageenan’s safety and value as a food ingredient. In the Federal Register notice, the USDA stated that “carrageenan continues to be necessary for handling agricultural products because of the unavailability of wholly natural substitutes.

We’ve long recognized that what we eat affects our health. But distances to stores offering healthy and affordable foods—as well as travel modes—can play a role in what gets purchased and consumed. Are the poor at a disadvantage when it comes to getting to a grocery store? How do shoppers—poor and not poor—travel to their main grocery store and how far do they travel to get there?

The system will be used by the USDA to identify and screen for mycotoxins in food and feed that can be hazardous to humans and animals.

People on food stamps who received such incentives ate 25% more produce than who did not.

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.