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A new European Commission report reviews histamine controls in fishery products and reinforces a practical kitchen rule: keep seafood cold from purchase to plate.
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Nestlé says Maggi has launched air-fryer-specific crispy mixes in Switzerland and Brazil while expanding the range in Chile, giving home cooks a seasoning-and-coating option for fresh ingredients.
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A new FAO Q&A explains why cell-based foods, precision fermentation and alternative proteins need safety assessment from the start. Here is what home cooks should look for as unfamiliar foods reach the market.
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General Mills has launched four new refrigerated-dough varieties, pairing Mike’s Hot Honey and maple biscuits with raspberry and apple Fruit Rolls.
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A recent FAO article highlights how Streptococcus agalactiae ST283 can cause invasive illness and explains safer ways to buy, handle and cook freshwater fish.
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New FAO guidance asks policymakers to assess possible residues from methane- and nitrogen-reducing technologies before they enter the food chain.
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A new FAO publication explains how seafood fraud can affect safety, sustainability and consumer trust, while outlining the scientific tools being developed to detect it.
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Kraft Heinz has introduced PowerMac, a new Kraft Mac & Cheese line positioned around higher protein and fiber, with two flavors planned for nationwide retail distribution.
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A new FAO review explains why bacterial spores can survive common controls and gives home cooks a practical reason to cool, store and reheat leftovers carefully.
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The World Health Organization’s updated SHAKE package gives sodium reduction a more practical, systems-level framework. Here is what home cooks can take from the May 2026 launch.
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The EU’s new framework for certain new genomic techniques is now in force. Here is what the change means for food safety, future ingredients and everyday cooking.
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A new FAO story shows how cocoa farmers in Côte d’Ivoire are using shade trees, agroforestry and cooperative support to build more resilient food supply chains.