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Latest FDA Food Recall

Let's Do Lunch, Inc., dba Integrated Food Service, Expands Voluntary Recall

Gardena, CA– Let’s Do Lunch, Inc., dba Integrated Food Service (IFS), is expanding the scope of their June 19, 2016, voluntarily recall of certain ready-to-eat sandwiches because they have the potential to be contaminated with Listeria monocytogenes. No illnesses have been reported to date. Listeria monocytogenes is an organism, which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although, healthy individuals may suffer only short-term symptoms, such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea. Listeria monocytogenes infection can cause miscarriages and stillbirths among pregnant women. The recall is being conducted in response to additional environmental testing following the initial investigation. There were no positive findings in any food products or on food contact surfaces. IFS initiated a thorough cleaning and disinfection process, followed by extensive testing, and also has engaged outside food safety experts to review the company’s processes and policies. The company is working closely with FDA officials and has voluntarily expanded the recall to include products produced between 5/18/16 and 6/16/16. The products were distributed to foodservice distributors in eight States. No retail products are affected by this recall. The schools and…

Latest From The Blog

Recipe: Vegetable pad Thai

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Summer in the United States means fun, sun and food. Every community in every state of the country has a plethora of food festivals that can satisfy every palate. Unfortunately, not all of us can make it to at least one of the many food festivals lined up for the summer. FoodFacts.com shares Chef Ken Hom’s delicious vegetable pad Thai recipe that lets you have a taste of the festivities at home. Time: 40 mins (prep: 30 mins; cook: 10 mins) Serving: 2-4 Ingredients 225g/8oz flat dried rice noodles 100g/4oz onions 225g/8oz fresh bean sprouts 4 spring onions 3 fresh red or green chillies 2 tbsp peanut oil 3 tbsp chopped garlic 3 tbsp fish sauce 1 tbsp Shaoxing rice wine 1 tbsp lime juice 1 tbsp light soy sauce 1 tbsp sugar 2 tbsp vegetarian oyster sauce handful fresh coriander 3 tbsp chopped roasted peanuts, for garnish salt and freshly ground black pepper, to taste Directions In a bowl, soak rice noodles in hot water for 25 minutes. Peel and thinly slice the shallots and onions. Slice the spring onions at a slight angle. Seed and finely chop the chillies. When noodles have soaked for 25 minutes, drain well…

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