Late last year, the U.S. Food and Drug Administration approved AquaBounty Technologies' application for AquAdvantage salmon. Even though the FDA determined theis salmon is as safe to eat as other types of salmon, many consumers still have questions about it. We reached out to an expert for some insight.
Seafood can be a great part of a healthy diet, and estimates of U.S. per capita consumption of fish and shellfish were 14.6 pounds in 2014. Seafood is a nutrient-rich food that is a good source of protein, vitamins and minerals.
While we know that the discovery and use of antibiotics represents one of the greatest human and veterinary medical advances in history, recent concerns about overuse have people wondering about the impact on human health of use of antibiotics in animals raised for food. For answers on antibiotic use in livestock production, Alice Choi visited with Jeff Bender, DVM, MS, DACVPM, with the Center for Animal Health and Food Safety at the University of Minnesota.
Hard-boiled eggs can be used in many delicious dishes like deviled eggs or egg salad, or they can be eaten by themselves for a quick source of protein.
Is it just us, or was 2015 the year of food knowledge? From how to properly clean produce to using leftover produce to hormones and antibiotics in animal protein to the cost of food, consumers wanted to know everything about what they were eating. Let’s take a look back at Best Food Facts' hottest food stories of 2015…
Consumers have a lot of questions about how chickens are raised these days. Are chickens fed additional hormones? How about antibiotics? And what does the label farm-raised chickens really mean?
A consumer recently saw local eggs being sold as "cage free, antibiotic free and hormone free" and had some questions about all those labels. How can eggs be produced without hormones? What's the difference between farm fresh eggs and those sold in the grocery store? We reached out to experts to help unscramble the mystery of egg labels.
We have already discussed the history of cheese, but what about the nutrition of cheese? We talked with Best Food Facts registered dietitian Sarah Downs about the nutritional benefits of cheese and tips on how to choose the best variety for you.
Everything is better with cheese, right? If you live life with this as your motto, let us assure you, you are not alone. After years and years stuffing things with it and melting it on top of our favorite dishes, we thought it was time to learn more about the history of one of our favorite foods. To find out more about the history of cheese, we chatted with Paul S. Kindstedt, PhD, from the Department of Nutrition and Food Sciences at the University of Vermont.
It’s a busy morning – taking a shower, getting dressed, eating breakfast, fixing lunch, checking email, grabbing homework. Then you notice something out of place. A carton of milk is sitting on the counter. We’ve probably all had this happen and, at that point, three questions run through our minds: How long has the milk been out? Is it still safe? And who left it out? Best Food Facts registered dietitian Sarah Downs stepped in to help us find some answers.
It's one of America's favorite pastimes - barbecueing!
The cozy carton that keeps your eggs from breaking also carries some very useful information. While some of it is easy to understand, the meaning of other information on the carton may be a little harder to crack. Here’s a helpful guide to understanding your egg carton.
Charcuterie sounds really fancy, but what does it really mean? Next time you see this word on a menu, you'll know exactly what it means (even if you didn't so well in French class)!
Have you noticed that eggs cost a little more than they used to? We looked into the reasons for this and why some eggs may end up costing more than others.
Confused about fats? What makes fat "good" or "bad" and where can we find these fats? We provide the skinny on fats.