In late December, 2011, the FDA learned that carbendazim had been discovered in orange juice. The chemical is a fungicide, not approved for use on oranges in the U.S., according to an FDA statement. Thus, explains the FDA, “Carbendazim in orange juice is an unlawful pesticide chemical residue under the Federal Food, Drug, and Cosmetic Act.”

However, the Environmental Protection Agency indicated that “consumption of orange juice with carbendazim at the low levels that have been reported does not raise safety concerns.”

As of January 9, 2012, the FDA said it is not removing any products from the market, but is halting affected imports and conducting further testing. It has also advised industry representatives to manage this risk with their international suppliers.

Read the FDA statement >

New research shows that eating a low-glycemic load diet may help prevent chronic disease. A diet that minimizes rises in blood sugar also reduces inflammatory markers in the blood, researchers found. An example of an inflammatory marker is C-reactive protein. Keeping C-reactive protein low reduces the risk of cancer and cardiovascular disease, according to a new body of nutrition research.

Researcher Marion Neuhouser advised, “Whenever possible, choose carbohydrates that are less likely to cause rapid spikes in blood glucose." In general, this means more high-fiber and unrefined carbohydrate choices, such as legumes, whole grains, fruits, and vegetables.

See the article about glycemic load on Science Daily >

Updating your menus for the New Year? Safest Choice™ makes it easy for you with a collection of safe eggs recipes scaled from 12 to 200 servings. Banana crêpes, baked grits with poached eggs, caramelized onion and Gouda torte, and egg salad Florentine are among the popular recipe offerings.

Each recipe has been developed and tested by professional chefs to be an economical menu option with broad appeal. And, each recipe features the food safety benefit of eliminating the risk of Salmonella for your clients.

Try them yourself. See the Safe Eggs Quantity Recipe Collection (PDF) >

Mintel identifies five foodservice trends likely to affect the industry in 2012, including:

1. An interest in regional menu specialties
2. “Double-sided menus,” meaning a range of everything from healthy to indulgent choices
3. Consumer control over the dining experience
4. Slowing down the food-prep process, with more emphasis on "handmade" or "home style" menu offerings
5. Growth in international markets

To learn more, read the Mintel press release >

The FDA has developed a series of free posters and handouts to help foodservice employees buy-in to the reasons for food-safe policies. Called the “Oral Culture Learner Project,” this collection uses images and personal stories to build out critical messages.

Many of the materials are available in multiple languages, including English, Spanish, Chinese, Vietnamese, Korean, Russian, and others. See the free collection of food safety training materials on the FDA website >