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GMO is a common term used by consumers to describe foods that have been created through genetic engineering. While GMOs have been available to consumers since the early 1990s and are a common part of today's food supply, research shows consumers have limited knowledge and understanding about what GMOs are, why they are used, and how they are made.
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?
A recent National Egg Product School presentation given by Mitch Kanter, Ph.D. (of the Egg Nutrition Center) introduced new research on eggs and cholesterol
High Liner Foods USA used the School Nutrition Association’s recent annual conference to debut USDA Commodity Alaska Pollock (High Liner label), including whole-grain breaded nuggets, sticks, and fish-shaped nuggets (1oz) and portions (3.6oz); and Viking brand Alaska Pollock, including whole-grain breaded nuggets, sticks and fish-shaped nuggets (1oz) and portions (3.6oz)
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.