• Thumb Food Policy Council Food Summit

    Published on August 7, 2019
    Various individuals throughout the state met in the beginning of July 2019, to discuss our food system.

  • Cured and vacuum packaged meat eligible for 30 day shelf life

    Published on January 11, 2019
    Food code reference allows for shelf life of cured, vacuum packaged cooked meat up to 30 days.

  • Juice industry regulations to concentrate on

    Published on December 12, 2018
    Manufacturers of packaged juice need state licensing, production in a commercial kitchen, correct labeling and most likely a food safety plan along with a Process Authority Review to sell their product in Michigan.

  • Tea trends

    Published on December 11, 2018
    Tea holds a large consumer consumption rate and future sales point to interest in healthy and premium options for expanded sales and prices.

  • Nuts, seeds and trail mix trends

    Published on November 27, 2018
    Price leads consumer decisions when purchasing nuts, seeds and trail mix. Due to the fact that main consumption occasion for these products is snacking, expanding the times and occasions that they are consumed will lead to increased sales.

  • Nut spread trends

    Published on November 27, 2018
    Peanut Butter takes the lead in taste, flavor and price among spreads, but has some work to do to be considered a snack item.

  • Our Table helps put theory into action

    Published on October 29, 2018
    The Our Table discussion on food law and policy provided Food@MSU seed grant winner Dawn Opel with ways to explore the idea of “food is medicine" across different disciplines.

  • Reducing waste one straw at a time

    Published on June 4, 2018
    Getting rid of plastic straws in the U.S. is a goal of several current social media campaigns.

  • Mobile food truck strategies

    Published on May 30, 2018
    Eli's Food Truck on the move.

  • Nigerian fish farmers are turning to production of smoked fish to prevent economic losses

    Published on March 7, 2018
    Attending training in Michigan helps representatives develop plans for smoked fish processing to deal with food safety hazards unique to the product.