Advances in the development of cultured meat products and plant based “meat alternatives” are hot topics in the media, though often with inaccuracies about the environmental impact, nutrition and safety of traditional meat products. To help address many of these common mistakes, the North American Meat Institute has developed its newest Media MythCrusher. The document discusses 13 different misperceptions and provides the facts behind the inaccurate ideas.

As interest in global cuisine grows, so does the spotlight on Italian food—but it’s more than just pepperoni pizza and spaghetti with meatballs that consumers want to see. To support these trends, SupHerb Farms released a white paper, “Trending Now: The ‘New’ Italian,” which spotlights ingredients and techniques that take classic Italian dishes to new heights.

The Culinary Institute of America (CIA) welcomed Japanese sake producer Asahi Shuzo to the Hudson Valley. Asahi Shuzo—maker of Dassai super premium sake—will build its first U.S. brewery in Hyde Park, NY, becoming the first sake producer from Japan to establish a facility on the East Coast. The company selected the location because of its proximity to the CIA.

Chinese 5-Spice Seasoning and Latin Adobo Blend Make It Easy to Explore the Tastes of the World Without a Passport

It’s a marriage of two American icons -- baseball and hot dogs -- and the National Hot Dog and Sausage Council (NHDSC) estimates that baseball fans will consume more than 19 million hot dogs and 4.6 million sausages during the 2018 Major League Baseball (MLB) season.

The National Watermelon Promotion Board has created an American Culinary Federation (ACF) accredited culinary curriculum for instructors, students, and chefs. The lesson plans and presentations can be used in the classroom or as an online tool or for personal development.