Getting organizations to comply to the regulations or getting companies to adhere to their own food safety plans is not going to help achieve the ultimate goal of superior food safety.

The cold food industry must pay special attention to the evolving security requirements related to critical assets, starting first with limiting access to refrigeration plant areas.

Consumers create less waste from frozen vegetables, potato products and berry fruit than from fresh or alternatives in cans or jars, according to a study by Wageningen University & Research, The Netherlands.

A new poll shows that nearly 60% of Americans have had a discussion within their household about the meaning of date labels on their food.

Wider use of evidence-based food safety interventions on farms and feedlots would significantly reduce the risk of people getting sick from contaminated meat and poultry, according to a report released The Pew Charitable Trusts, Philadelphia.

Researchers from W. P. Carey School of Business at Arizona State University (ASU), Tempe, Ariz., will explore solutions to food waste through two unique research projects funded by the USDA’s Agriculture and Food Research Initiative.

Scientists at Florida International University (FIU), Miami, Fla., found a quick and reliable way to test the freshness of fruit in the grocer’s produce section.

Organic fruit specialist Eosta, The Netherlands, accounting firm EY (formerly Ernst & Young), New York, and other partners revealed the first results of a groundbreaking pilot program that demonstrates how organic fruit production has a positive economic impact on agriculture, the environment and consumer health.

The Marine Stewardship Council (MSC), Washington, D.C., published a comprehensive analysis of the impact of sustainable seafood certification in safeguarding marine resources.