Where’s the Organic Wine?

Consumer groups want more organic wine on grocery shelves. However, in order to be labeled “USDA Organic,” the wine can have no added sulfites. This discourages many wine makers from going organic because they believe sulfites help preserve the taste of the wine and giving it a long shelf life. LA Times (1/6/2011)

Faster Tests for Salmonella and E.Coli

One way to assure a safer food supply is the ability to quickly detect harmful pathogens. Current technologies return test results in five days, but a company in Greenwood Village, CO, hopes to introduce a device in early 2011 that can detect over 100 pathogens in 30 minutes. CNBC (1/8/2011)

Increased Hiring in the Food Service Industry Gives Hope

Many economists look to the restaurant industry as an indicator of overall job market growth, because the industry usually contributes the most new jobs during times of economic expansion. Last month the food service industry added 25,000 of the 103,000 new jobs in the nation, and economists see this as a sign of better days ahead. USA Today (1/11/2011)

New Food Allergy Law in Massachusetts

By February 1st, every restaurant in Massachusetts will be required to have a food protection manager on staff. These managers will be tasked with improving safe food handling practices with regards to food allergies, which can sicken or kill food-allergic customers. The Boston Channel (1/11/2011)