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EFSA has assessed new evidence on 27 brominated flame retardants in food, finding no health concern for dietary exposure to three substances while highlighting major data gaps.
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Lunchables has announced Snackables, a two-compartment snack format combining cheese, crackers and sweet or fruity bites for shareable everyday eating.
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A new FAO resource kit shows how food safety authorities can target inspections where public-health risks are greatest, with lessons relevant to everyone who cooks and eats.
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A new WHO background document explains how cities can improve access to safer, healthier food through procurement, planning, labelling and retail policies.
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A July recall covers specific white and brown shell eggs sold across several U.S. states, with best-by and sell-by dates extending through August 17, 2026.
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A FAO-led scientific review is examining contamination risks in powdered infant formula, from production and packaging to preparation at home.
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A new FAO flagship report shows how weather, trade policy and concentrated supply chains can turn distant disruptions into lasting pressure on everyday food markets.
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A July 27 CDC update links eight multistate Salmonella outbreaks to backyard poultry and sets out practical precautions for handling birds and home-raised eggs.
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A July announcement sets out a multi-year Kraft Heinz and Disney alliance, with new menu concepts, condiment stations and food-led experiences planned for North American parks, resorts and cruises.
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The USDA has awarded nearly $20 million to 68 Farm to School projects, including hydroponic growing systems and new local-food partnerships for school meals.
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The CDC’s June 2026 food safety newsletter links new outbreak data with a practical warning for picnics, barbecues and outdoor buffets: temperature control remains one of the simplest ways to reduce risk.
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A new FAO-led scientific review says resilient food-safety systems should be part of pandemic planning. Here is what that means for everyday cooking and food information at home.