Gene-Modified Cow Makes Milk Rich In Protein, Study Finds
Scientists have altered the genes of a dairy cow to produce milk that’s rich in a protein used in numerous food products and lacking in a component that causes allergies in humans. …
Scientists have altered the genes of a dairy cow to produce milk that’s rich in a protein used in numerous food products and lacking in a component that causes allergies in humans. …
Hood®, New England's leading dairy company, is releasing a new limited edition Caramel EggNog just in time for the 2012 holiday season. Hood EggNog has been a traditional holiday favorite for more than fifty years, and the company has continued to provide consumers with new, innovative flavor offerings. …
Starting October 1, “Veteran” and “Rookie” schools are invited to step up to the plate to compete in the Whole Grains Challenge, an initiative of Boston-based 501(c)3 educational non-profit Oldways and its Whole Grains Council (WGC). With new USDA school food rules requiring at least half the grains served be “whole grain-rich,” this year’s Challenge will encourage K-12 schools to share their success stories for promoting whole grain consumption. The grand prize, awarded to two schools, will be a visit from a guest chef to hold a staff workshop on making whole grain kid-friendly dishes. …
The FDA has recently announced that the amount of vitamin D allowed in bread and baked goods is increased from a maximum level of 90 IU to 400 IU vitamin D per 100g when using vitamin D bakers yeast. This is great news for Lallemand and the American baking industry, following the food additive petition Lallemand Inc. had submitted in December 2009 to amend the FDA regulations to allow vitamin D in yeast based baked goods to be increased. …
In October 2013, baking professionals from around the world and across all segments of the grain-based foods industry will converge in Las Vegas for the industry’s largest, most comprehensive trade event of the year. …
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