Many Americans gag at the idea of maggots, locusts or other insect-proteins. But Louwrens Hoffman, a meat science professor at University of Queensland, says unusual protein sources might be needed to meet future demand.
Protein is changing consumer eating habits and promises big opportunity for pork producers. But new insights from the National Pork Board and the Pork Checkoff show pork only holds a small portion of menu offerings.
Hot and dry cornfield conditions are breeding grounds for dangerous aspergillus ear and kernel mold that produces aflatoxins. This toxin is a carcinogen, can harm livestock and can lead to rejection at the elevator.
Laws requiring food outlets to post calorie information of menu offerings go in effect today. Restaurants, convenience or grocery stores, movie theaters and vending machines with more than 20 sites must comply.