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We previously examined the causes and impacts of microbiological food contamination, which affects 1 in 6 Americans every year. E-coli and salmonella are two of the most commonly recognized (and […]

There are currently 7.5 billion people living in 246 countries across six of the seven continents on Earth. Each person consumes around five pounds of food on average per day. […]

We all have our favorite foods. And we all have different reasons for liking them. For some, it’s the velvety texture that oozes out of each bite, or the tingling […]

For the past two and a half years, Medallion Labs has been working to upgrade its data reporting system to allow for increased operational efficiency and growth. Starting Monday, March […]

The increasing number of illnesses and deaths from foodborne pathogenic bacteria in the last few years has caused federal and state public health and regulatory agencies to give microbiological contamination […]

Fats and oils consist primarily of the triesters of a variety of fatty acids and a polyhydric alcohol (glycerol) and are thus commonly called triglycerides, although fatty acids may also […]

In the 1970s, a paradigm shift occurred in medical and nutritional research circles that profoundly impacted their respective scientific communities to the present day. No longer was dietary fiber considered […]

The fat content in food has always been a widely discussed and scrutinized element of nutrition for both consumers and food industry professionals. Many shoppers are interested in the amount […]

The American Association of Cereal Chemists says “Dietary fiber is the edible parts of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine with […]