News

WHO wants data on heavy metals in food

The World Health Organization (WHO) has called for data on two heavy metals in a range of food types.

The first covers methylmercury and total mercury in orange roughy, pink cusk-eel and all toothfish and the second is on lead in cereal-based foods and ready-to-eat meals for infants and young children; dried spices and culinary herbs; eggs; sugars and sugar-based candies. Both have a deadline of Oct. 15, 2021.

New or additional data for mercury in fish should cover the past 12 years. It must be submitted to WHO through the Global Environment Monitoring System (GEMS) database. Data already

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24 family members in Nigeria die from food poisoning

Twenty-four members of a family in northwestern Nigeria died after consuming poisoned food, a local government official said Tuesday, according to Anadolu news agency.

Ali Inname, Sokoto state’s commissioner for health, said the incident occurred in Danzanke village of Bargaja ward in the Isa Local Government Area of the state.

He said a fertilizer popularly known as ‘Gishirin Lalle’ in Hausa was used as a food seasoning, as it was thought to be salt.

Anadolu further revealed that the 24 victims are said to be members of an extended family living together in a compound.

“Regrettably, the entire family who

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Food Industry News Roundup for Week of Aug. 16

Editor’s Note: Writer Kristen Hampshire originally interviewed Mohammad Salehi prior to the fall of Kabul, which occurred Aug. 15, 2021. After the Taliban regained control of the country, Hampshire reached out to Salehi to find out how current events might affect his family, Heray Spice and the farmers he works with. The story has been updated with that info. We will continue to update this story as events unfold.

Deep-orange strands from delicate violet saffron flowers are good as gold to Mohammad Salehi.

To him, it’s a sacred spice that promises opportunity for farmers in his home province of Herat,

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Fire at J.M. Smucker Plant and Other Food Industry News

A fire broke out in a hopper at the J.M. Smucker Jif peanut butter production plant in Lexington, KY Tuesday, prompting a response from local firefighters, television news station WTVQ reported. 

Crews were dispatched to the Winchester Road site at about noon and arrived on scene to find smoke billowing from top of the structure, officials told the broadcaster. Firefighters climbed onto the plant’s roof and observed flames in a hopper.

Flames were put out by the building’s sprinkler system and a hose line used by fire personnel, Lexington Fire Battalion Chief Jordan Saas said in WTVQ’s coverage. The scene

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This West Coast Fast-Food Chicken Chain Is Tripling in Size

You might associate fried chicken with Southern regions of the country… but California? Oh, yes. One Bay Area fast-food chicken chain is seriously ramping up to go national with an impressive menu of all things fried chicken. Didn’t know you could get Nashville hot chicken in San Francisco and soon, Los Angeles? You sure can—and come next year, it could be moving closer to more of us.

Starbird Chicken recently announced that they saw a 36% year-over-year revenue increase in 2020, despite the struggles many restaurants experienced during the pandemic. (That meant a 75% increase in sales compared to

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Richmond Food News: Week of Aug 16-20, 2021

Arrivederci

After a 27-year run, the OG Italian refuge and Richmond legend Mamma Zu is no more. Opened in Oregon Hill in the ’90s, the no-frills restaurant established itself as one to remember and rely on. We spoke with local food writers, restaurateurs and chefs to reminisce about red wine in juice glasses, service with snark, Dirt Woman and much more. (Richmond magazine)

‘Ready to Rock and Roll’

Bao buns are the culinary canvas for recently debuted food truck Noah’s Rockin’ Buns. Serving up nontraditional varieties including vegan tofu or crispy fried chicken topped with a tantalizing sweet and

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Violent conflict exacerbated drought-related food insecurity between 2009 and 2019 in sub-Saharan Africa

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    Overlooked benefits of a staple food transition

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