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Due to four new confirmed illnesses, General Mills is adding additional flour production dates to the previously announced U.S. retail flour recall that was originally announced on May 31, 2016.

A new study gives a closer look on why some individuals experience discomfort when consuming wheat. 

The Global Pulse Confederation introduced the Pulse Brand and 'Made with Pulses' seal at the IFT Annual Meeting & Food Expo.

The House of Representatives recently passed S. 764, the Roberts-Stabenow Agreement, with bipartisan support.

In December of 2015, Papa John’s International Inc. announced that its grilled chicken pizza toppings and chicken poppers would consist of poultry raised without human or animal antibiotics and fed on a vegetarian diet by summer 2016.

The American Bakers Association (ABA) is grateful for the engagement of its members that ensured congressional action was taken to preempt Vermont’s GMO labeling requirement.

Preliminary testing by the Canadian Food Inspection Agency has confirmed the presence of H5 avian influenza on a duck farm near St. Catharines, Ontario.

Snacks are ingrained within U.S. consciousness. We’re a snacking culture. It’s built into our DNA.

American takeout standbys like pizza and Chinese food should watch their backs, because Mexican cuisine is close behind, says the “Global Palates 2015” report from the National Restaurant Association.

The appeal of snacking continues unabated. According to Jeff Manning, chief marketing officer, Cherry Marketing Institute, Dewitt, MI, consumers are snacking more than ever.