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Kraft Heinz Targets 2027 to Remove FD&C Colors from Its U.S. Portfolio
Kraft Heinz says its color-reformulation programme is progressing, but shoppers should still check each package because formulas will change at different times.
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FAO Says Smart Farming Can Help Detect Food-Safety Risks Earlier
A FAO expert session has highlighted real-time monitoring, traceability and data analysis as tools for preventing food-safety problems earlier in the food chain.
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FSA Tracker Shows How Food Costs Are Reshaping Home Safety Habits
A Food Standards Agency tracker finds that cost pressures are influencing how people handle use-by dates and leftovers, while food prices remain the public’s leading food concern.
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FDA Calls for Tighter Oversight of Infant Formula Ingredients
The U.S. Food and Drug Administration is urging infant-formula manufacturers and suppliers to strengthen ingredient checks after recent contamination events highlighted vulnerabilities in the supply chain.
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Starbucks Brings Orange Cream to Cold Brew, Matcha, Chai and Frappuccino Drinks
Starbucks is introducing a limited-time Orange Cream collection that pairs tangerine, mandarin and vanilla notes with cold brew, matcha, chai and blended drinks.
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EFSA Pesticide Report: What It Means for Home Cooks
EFSA’s latest monitoring report finds low consumer risk from pesticide residues in tested foods. Here is how to read the results without confusing detection, legal limits and safety.
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FAO Review Examines Foodborne AMR and the Gut Microbiome
A new FAO review maps how resistant microorganisms, genes and food-derived substances may interact in the human gut, while highlighting major gaps in current evidence.
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Kraft Heinz Sets August U.S. Rollout for JELL-O Simply Mixes
Kraft Heinz is expanding JELL-O Simply with gelatin and pudding mixes scheduled for nationwide U.S. availability in August 2026, alongside ready-to-eat desserts made without FD&C colors or artificial sweeteners.
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FAO updates its GM food safety platform: what home cooks should know
FAO has modernized its official GM Foods Platform, making food-safety assessments easier to search while clarifying what the database can—and cannot—tell home cooks.
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FAO asks how future foods can be made safe before they reach the plate
A new FAO Q&A examines the safety questions raised by cultivated foods, precision fermentation, alternative proteins and next-generation packaging.
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WHO puts safer city food environments on the everyday cooking agenda
A new WHO background document connects urban food access, nutrition and food safety, with practical implications for how households shop, order and prepare meals.
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FAO Q&A Maps the Food-Safety Questions Behind New Proteins
A new FAO Q&A explains why cell-based foods, fermentation and alternative proteins need safety evidence from production through preparation.