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A new FAO review explains why safe cooking is only one control point. For home cooks, the practical lesson is to manage large batches, hot holding and rapid cooling with the same care as the oven.
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A FAO culinary showcase connected Indonesian sago, bananas and tuna with the farming, processing and digital tools shaping how local ingredients reach the kitchen.
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A June European Commission report reviews histamine controls in fishery products and reinforces a practical message for home cooks: safe seafood starts with keeping it cold before it reaches the pan.
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A FAO conference discussion explored how monitoring, traceability, AI and laboratory tools could help farmers and food authorities identify safety risks sooner.
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PepsiCo Foods’ July announcement highlights new protein and fibre snacks alongside hot honey, dill pickle and seasonal summer flavours, while its own survey data gives useful context on the trends behind the lineup.
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New FAO resources turn disaster food-safety principles into six practical checks for households facing floods, wildfires, drought, earthquakes or power cuts.
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A new European Commission overview finds that histamine controls are in place across the EU, but gaps in training and procedure still matter for fish safety.
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A new WHO/FAO monograph updates the scientific evidence on arsenic in food and clarifies what the assessment means for home cooks.
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Oscar Mayer has announced Maple Bourbon Bacon, a sweet-smoky bacon innovation made in partnership with Evan Williams and designed for breakfasts, sandwiches and summer cooking.
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A 9 July European Commission report says EU antimicrobial-resistance monitoring has improved, while border sampling and reporting still need work. Here is the kitchen takeaway.
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A FAO discussion says fermentation could support more sustainable food systems, but only with transparent safety rules, science and consumer trust.
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The FDA has revoked Orange B’s food-use authorization and proposed ending the authorization for Citrus Red No. 2, opening a public-comment period.