Food News

Audit Uncovers Risks to Microbiological Safety (Image Credits: Unsplash) Iceland – A detailed audit conducted by the EFTA Surveillance Authority exposed gaps in the country’s food safety oversight for producers of cut fruits and vegetables, leafy greens, and sprouts.[1][2] Audit Uncovers Risks to Microbiological Safety Inspectors visited facilities across Iceland from September 8 to 17, 2025, scrutinizing compliance with European Economic Area food safety rules. The evaluation targeted primary producers of leafy greens and soft berries, including hydroponic and greenhouse operations, as well as processors of ready-to-eat cut produce and sprout establishments.[1] While the overall system showed functionality, persistent weaknesses … Read more

Sewage Samples Reveal Hidden Outbreaks (Image Credits: Foodsafetynews.com) Pennsylvania – Researchers from Penn State University and the Pennsylvania Department of Health are expanding efforts to monitor wastewater for dangerous foodborne bacteria, aiming to sharpen public health responses to outbreaks.[1][2] Sewage Samples Reveal Hidden Outbreaks Scientists previously demonstrated the power of wastewater testing by linking rare bacterial strains in sewage to active salmonellosis cases. In 2022, teams isolated Salmonella enterica serovar Baildon from two central Pennsylvania treatment plants, matching it genetically to patient samples from a local outbreak.[3] Nearly 20 percent of 43 Salmonella isolates recovered that June proved to be … Read more

A World-First Breakthrough in Ink Technology (Image Credits: Unsplash) Waiākea Hawaiian Volcanic Beverages introduced labels printed with carbon-negative algae-based ink, positioning the Hilo company as a leader in sustainable beverage packaging.[1][2] A World-First Breakthrough in Ink Technology Waiākea achieved a global milestone by commercializing ACTExact® UV Black Algae Ink, the first of its kind on beverage packaging.[1] This innovation replaced traditional petroleum-derived carbon black inks after five years of intensive research. The algae-derived pigment, known as Algae Black™, sequesters carbon during production, offering a stark contrast to conventional methods. Company leaders hailed the move as a catalyst for industry change. … Read more

A Transformative Shift in Plant Energy (Image Credits: Unsplash) Hannibal, Missouri – General Mills entered a landmark 25-year energy services agreement with Unison Energy to deploy an on-site combined heat and power system at its major manufacturing plant here.[1][2] A Transformative Shift in Plant Energy Combined heat and power technology captured attention when General Mills unveiled its deal, positioning the Hannibal facility for unprecedented efficiency. The system promises to cover about 90% of the plant’s annual electricity needs and 70% of its steam requirements, shifting reliance away from traditional grid supplies.[3] Unison Energy took full responsibility for financing, designing, constructing, … Read more

A Steep Discount on a Craft Beer Icon (Image Credits: Pixabay) Tilray Brands finalized a deal on March 2, 2026, to acquire core assets of the renowned Scottish craft brewer BrewDog, positioning the company for substantial growth in the global beverage market.[1][2] A Steep Discount on a Craft Beer Icon Once valued at more than $2.7 billion, BrewDog fetched just £33 million – equivalent to about $44 million – in a sale reflecting years of mounting challenges.[3] The Scottish brewery, founded in 2007 in Fraserburgh, Aberdeenshire, had built a global reputation with bold stunts and popular beers like Punk IPA … Read more

Most of us have been there. You open the fridge on a Tuesday evening, stare at a container of leftover roasted chicken, half a bunch of wilting parsley, and some cooked rice from two nights ago, and you think: what on earth do I do with this? The temptation to just order takeout is real. Honestly, it’s almost too easy to ignore what’s already sitting right in front of you. Here’s the thing though. Those “scraps” staring back at you are not just sad remnants of past meals. They are the starting point for something genuinely delicious, something a great … Read more

There is something almost magical about the moment two ingredients come together and create something far greater than either could alone. A squeeze of lemon lifting a cream sauce. A pinch of salt unlocking the sweetness in a piece of dark chocolate. These are not accidents. They are chemistry, culture, and a little bit of instinct all working in the same direction. Flavor pairing is one of those subjects that sits right at the intersection of science and art. It rewards curiosity, punishes laziness, and never stops surprising even the most experienced cooks. Whether you are cooking at home or … Read more

You know that feeling. You walk into a kitchen and catch a whiff of something simmering on the stove, something deep and warm and somehow familiar, and suddenly you’re eight years old again. It doesn’t matter how many restaurant meals you’ve had since then. Nothing quite compares to food made by someone who loves you. But is it just sentiment talking, or is there genuine science behind why grandma’s cooking tastes better than almost anything else you’ll ever eat? Honestly, it’s both. The reasons stretch from deep brain chemistry all the way to the slow bubbling pots and passed-down secrets … Read more

Scale of the Epidemic Remains Daunting (Image Credits: Unsplash) The global HIV epidemic continued to challenge health systems worldwide at the end of 2024, with nearly 41 million people affected despite decades of intervention efforts.[1] Scale of the Epidemic Remains Daunting UNAIDS reported that 40.8 million people lived with HIV in 2024, including 39.4 million adults aged 15 and older and 1.4 million children under 15.[1] New infections reached 1.3 million that year, a figure largely unchanged from the prior period and far exceeding the 2025 target of under 370,000.[1] AIDS-related deaths totaled 630,000, down 54 percent from 2010 levels … Read more

Expansion Follows Initial Consumer Complaints (Image Credits: Foodsafetynews.com) Ajinomoto Foods North America Inc. expanded a previous recall to encompass almost 37 million pounds of various frozen rice and dumpling products potentially tainted with glass shards.[1][2] Expansion Follows Initial Consumer Complaints The company first initiated a recall on February 19, 2026, after receiving four complaints about glass in its products. That action covered about 3.37 million pounds, primarily Trader Joe’s chicken fried rice shipped nationwide and one Ajinomoto item sent to Canada.[2] Officials traced the issue to a vegetable ingredient, likely carrots, used across multiple production lines. Ajinomoto, based in Portland, … Read more