Article | Oct 16 2013
Who is Eating Gluten-Free and Why? You can’t turn on the television, read a paper, or surf online these days without seeing the terms “gluten” and “gluten-free”. But what exactly is gluten and why...
Article | Sep 05 2013
Questions and Answers about Arsenic in Food and Beverages What is arsenic, and why is it in our food supply? Arsenic is a naturally occurring element in our environment that is widely distributed...
Article | Sep 02 2013
Dietary protein has become a “hot” topic in the news. Health professionals along with consumers need to be knowledgeable about the latest research related to the beneficial effects of adequate...
Article | Sep 02 2013
Low-calorie sweeteners (sometimes referred to as non-nutritive sweeteners, artificial sweeteners or sugar substitutes) are ingredients added to food to provide sweetness without adding a significant...
Article | Aug 27 2013
According to the US Centers for Disease Control and Prevention (CDC), there are an estimated 76 million cases of foodborne illness reported in the US each year, resulting in 350,000 hospitalizations...
Article | Aug 01 2013
Herbert "Skeet" Muncie on research looking into whether caffeine is addictive. Are You Really “Addicted” to Caffeine? There’s a lot of misinformation brewing about caffeine, particularly when it...
Article | Aug 01 2013
Q: What are processing aids? A: Processing aids are substances that are approved by both the Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA).  They are used in the...
Article | Jul 24 2013
If your child has a food allergy, they're not alone. It's estimated that up to 5 million children in the US have a food allergy. That's no fun for anyone, but you and your child can handle it...
Article | Jun 09 2013
Dietary acrylamide is a naturally forming compound that is present in a wide variety of foods; however, it is not added to food as an ingredient. It occurs naturally during the normal cooking process...
BPA
Article | Jun 04 2013
Recently, there has been increased interest in the safety of bisphenol A (BPA) and the U.S. Food and Drug Administration (FDA) continues to affirm its safe use as a food packaging compound. What is...
Article | Jun 01 2013
Dr. David R. Lineback is a Senior Fellow, Joint Institute for Food Safety and Applied Nutrition (JIFSAN) at the University of Maryland at College Park. Dr. Lineback is a carbohydrate chemist and food...
Article | May 27 2013
What are bST and rbST? Somatotropin is a protein hormone produced in humans and virtually all mammals that is important to support tissue health, maintenance, and growth.  BST refers to the hormone...
Article | May 12 2013
With an ever-growing global population and rising food prices, the task of feeding the world is going to become more challenging and is just one reason to capitalize on the benefits of biotechnology...
Article | May 12 2013
Food Biotechnology These resources cover all aspects of food biotechnology (also known as genetic engineering, or "GMOs"), including the science on the safety and benefits for food safety, the...
Article | May 12 2013
What is food biotechnology?   Food biotechnology uses what is known about plant science and genetics to improve the food we eat and how it is produced.  The tools of food biotechnology include both...

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