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Wine as scapegoat in trade disputes means consumers pay the price

URBANA, Ill. ­­– When you sit down for a nice dinner and sip a glass of wine, is your bottle of choice from France, Australia, or South America? Chances are the fine beverage you’re enjoying is imported from a major global wine producer.

Wine is one of the most heavily traded products worldwide. It is also a prime target for import tariffs, even though wine rarely has anything to do with the conflicts that trigger these measures.

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Reducing salt in bread without sacrificing taste

URBANA, Ill. – Most people in the U.S. consume too much salt; adult Americans typically eat twice the daily amount recommended by dietary guidelines. Bread may not seem like an obvious culprit; however, due to high consumption and relatively high salt content, baked goods are a major source of sodium in the diet. A new study from the University of Illinois explores ways to reduce sodium in bread without sacrificing taste and leavening ability.

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New major focuses on major need – feeding the world

A first-of-its-kind undergraduate major will draw aspiring change-makers from Illinois and around the world to the College of Agricultural, Consumer and Environmental Sciences (ACES) at the University of Illinois at Urbana-Champaign.

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There’s a lizard in my lettuce: Illinois study spotlights surprising finds in salads

URBANA, Ill. – When a dead bat was found in a package of salad greens in 2017, the Florida story spurred product recalls and national media attention. The incident, assumed to be rare, was one of dozens of cases of consumers finding animals – live, dead, or severed – in fresh produce over the past 15 years. A University of Illinois study catalogues and analyzes these incidents as part of a larger effort towards greater food safety and quality improvements in the fresh produce industry.

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Consumers prefer pork cooked to 145 degrees, study says

URBANA, Ill. – Are pork chops on the menu this grilling season? According to new research from University of Illinois meat scientists, pork enthusiasts can improve taste, juiciness, and tenderness by cooking chops to the new USDA standard: 145 degrees Fahrenheit. 

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Future of US citrus may hinge on consumer acceptance of genetically modified food

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