Jones will start in September and lead the agency’s proposed unified program.
A graduate of the University of Miami, Keith Loria is an award-winning journalist who has been writing for major newspapers and magazines for close to 20 years, on topics as diverse as food, sports, business, theater, and government. He started his career with the Associated Press and has held high editorial positions at Rinkside, BCA Insider, and Soap Opera Digest. Reach him at [email protected].
Articles by Keith Loria
USDA Focuses on Anticompetitive Acts in Food and Ag
The agency aims to strengthen the supply chain and build more competitive markets.
FDA Updates Plan for Human Foods Program
The update aims to enhance coordination, prevention, and response activities across the agency.
California Pushes Back Prop 12 Compliance Date
The ruling gives pork producers another six months to be in compliance with some of the law’s rules on minimum space requirements for breeding pigs.
USDA Approves Cultivated Chicken Products for Sale in U.S.
Two manufacturers have received greenlight to sell lab-grown chicken in the U.S.
PFAS Levels in Food Pesticides “Potentially Dangerous”: Report
The testing found PFAS in three out of seven agricultural pesticides tested, but the science on the chemicals is still developing.
Lawmakers Challenge Food Processors that Skirt New Sesame Labeling Law
In an effort to adhere to the new law, some manufacturers are actually adding sesame to their food and labels rather than properly cleaning their equipment to avoid contamination.
Study: Some Melatonin Gummies Contain Unlabeled Levels of Melatonin, CBD
Gummy sleep aids may contain higher levels of melatonin than labeled, as well as CBD, a new study found.
FAO Issues Report on Safety of Cell-Cultured Meats
The report notes a current lack available data focused on cultivated meats, and calls for more information sharing globally
Biden Issues “Bold” Goals for Biotechnology in Food and Agriculture
White House: Biotechnology should be used to improve sustainability, productivity of food.
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