With poultry workers twice as likely to suffer serious injuries and six times more likely to get sick on the job than other private sector workers, federal safety and health officials in four Southeaster U.S. states are acting to reduce musculoskeletal disorders and ergonomic stressors impacting the industry.
Tyson Foods has been on the board of directors for the Food Processing Education Consortium for more than a year and played a crucial role in the creation and implementation of the curriculum of the Food Industry Technician (FIT) Certification program.
General Mills announced 301 INC, the company’s new business development and venturing unit, will embark on a new strategy that will focus on building partnerships with emerging food brands to create innovations in the food industry.
Foods trends like gluten free, protein and on-the-go snacks dominated consumer purchases in 2015, but as the year draws to a close, what food trends will emerge in 2016? To answer that question, food researcher Technomic identified 10 trends that it says may prove transformational in 2016.
Consumption of processed meat such as hot dogs, bacon and deli meats increases the risk of cancer—and eating red meat probably causes cancer as well—the World Health Organization said Monday.
Starting with the Oct. 23 2015 Supplements to Morbidity and Mortality Weekly Report (MMWR), CDC announced it will publish the summaries of all notifiable conditions – infectious and noninfectious – at the same time.
In the potato chip showdown that pitted regional food favorites against each other, the southern comfort flavor combination of biscuits and gravy proved to be America’s fan favorite.
The gluten-free food trend is showing no signs of stopping according to a recent study by Transparency Market Research which projects the gluten-free food segment to reach $4.89 billion by 2021, growing at a CAGR of 7.7 percent.
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