The Kellogg Company announced this week it will build on its commitment to animal welfare by sourcing only cage-free eggs for its foods and eliminating gestation stalls from its pork supply chain by the end of 2025 for its U.S. operations.

Despite nearly three million non-fatal workplace injuries and illnesses reported by private employers last year, results from a recent Bureau of Labor Statistics’ survey show the total recordable cases incidence rate fell 0.1 cases per 100 full-time workers.

After the World Health Organization declared this week processed meats increase the risk of cancer, the Physicians Committee for Responsible Medicine has filed a petition with USDA to stop the distribution of hot dogs and other processed meats to children through the National School Lunch Program.

Kellogg and PepsiCo led food and beverage companies in terms of water use efficiency according to a recent report from Lux Research.

OSHA will hold a meeting of the National Advisory Committee on Occupational Safety and Health on Dec. 1-2, 2015, in Washington, D.C.

In January 2016, Cargill will close its plant in Lititz, PA on Broad Street and shift this production to more modern and efficient plants in Mount Joy, Lititz (West Lincoln Avenue) and Hazleton, PA; Milwaukee; and Ontario, Canada.

The American Beverage Association (ABA) announced the re-election of Rodger Collins, president of packaged beverages for Dr Pepper Snapple Group, as chair of its board of directors, as well as other officers to the board.

Snyder’s-Lance, Inc. has signed a definitive agreement to acquire Diamond Foods, Inc. for approximately $1.91 billion.

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.