San Jose Job Corps Culinary Arts Students Spot Trends at the Specialty Food Association Winter Fancy Food Show

February 27, 2020 Specialty Food Association

The Specialty Food Association’s Winter Fancy Food Show in San Francisco, CA welcomed eight culinary arts students from the San Jose Job Corps Culinary Arts Program. The students represented the Gen Z point of view as members of a special SFA Trendspotter Panel, scouting the show floor in search of the best new products and defining the hottest trends.

First Burgundy Truffle Harvest In California

February 27, 2020 American Truffle Company

The American Truffle Company is pleased to announce the first harvest of a Burgundy black truffle (Tuber uncinatum/aestivum) from the Otellini Truffle Orchard (OTO) in Sonoma County, California, on Friday, February 14, 2020. OTO had previously harvested its first Périgord black truffle in 2018.

EggLife Foods Announces Partnership with Fresh Thyme Farmers Market for Additional Multi-State Distribution

February 27, 2020 EggLife Foods

EggLife Foods, Inc., the Chicago-based food brand that uses cage-free eggs, not flour, to reimagine carbohydrate-heavy foods, announces that it is expanding its distribution with Fresh Thyme Farmers Market®.

CCFN Urges Trump Administration to Seek Stronger Commitments on Generic Names

In testimony before the Office of the U.S. Trade Representative (USTR), the Consortium for Common Food Names (CCFN) urged the U.S. Administration to secure “firm and explicit commitments” with trading partners to assure the future use of specific generic food and beverage names targeted by EU monopolization efforts, and to reject the use of GIs as barriers to trade.

Piave Goes Lysozyme Free, Ensuring Safety For Consumers With Egg Allergies

February 26, 2020 Atalanta

iave—the deliciously nutty cow’s milk cheese from northern Italy’s Belluno region—is excited to announce that the majority of its line is now 100% free of lysozyme. Lysozyme is a protein derived from egg white, used as an all-natural preservative in cheesemaking. It is completely safe for most people—but for those with allergies to eggs, lysozyme can pose a risk.