Multinational confectionary company Mondelez International, manufacturer of chocolate, biscuits, gum and candy, announced the opening of a new $30 million state-of-the-art chocolate production “line of the future” in Poland to capitalize on growing demand in its European confectionery business.

USDA’s Food Safety and Inspection Service (FSIS) said the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) will hold full committee and subcommittees meetings on Sept. 9-11.

With five months remaining until the show, the 2016 International Production & Processing Expo (IPPE) has surpassed 1,040 exhibitors and secured more than 430,000 net square feet of exhibit space.

The Food Processing Suppliers Association (FPSA) said the number of those registered to attend the educational sessions slated as part of this year’s PROCESS EXPO UNIVERSITY has surpasses the total registrations from the last PROCESS EXPO in 2013.

Popular burrito chain Chipotle Mexican Grill Inc’s claims of using no genetically modified ingredients on its menu items has proven to be a hit with consumers, but not everyone is happy.

The Hershey Company was recognized as a top company and workplace for millennials in the Youth 100 VoxBurner Report and 2015 Millennial Career Survey by the National Society of High School Scholars (NSHSS).

Holten Meat Inc. of Sauget, IL has issued a recall for approximately 501,509 pounds of Extra Value Meats Quarter Pound Beef Patties products due to misbranding, according to USDA’s Food Safety and Inspection Service (FSIS).

Last week USDA approved a genetically engineered potato by J.R. Simplot Co. that is designed for late blight resistance, low acrylamide potential, reduced black spot bruising and lowered reducing sugars.

General Mills announced this week a new ambitious commitment to reduce absolute greenhouse gas emissions by 28 percent across its entire value chain over the next 10 years.

Many schools in the U.S. are implementing healthy practices to help meet federal school meal standards by offering whole grains, more fruits and vegetables, and reducing sodium content, according to data published in CDC’s Morbidity and Mortality Weekly Report.