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Latest FDA Food Recall

Whole Foods Market store in California issues consumer advisory on kimchi products due to undeclared food allergens

Announcement Whole Foods Market is issuing an advisory to customers who purchased Spicy Kimchi, White Kimchi, Kimchi Fried Rice and Kimchi Guacamole from one of its Los Angeles-area stores because the items contained fish, shellfish or tree nuts (pine nuts) that were not listed on product labels. All potentially affected products have been removed from store shelves, and the company is recalling the items out of an abundance of caution.  People who have an allergy or severe sensitivity to tree nuts, fish or shellfish run the risk of serious or life-threatening allergic reaction if they consume these products. Included in this advisory are the following items, which were offered at the company’s 365 by Whole Foods Market store in Silver Lake between May 25 and May 27: Spicy Kimchi offered at the salad bar (undeclared fish/shellfish) Kimchi Fried Rice offered on the hot food bar (undeclared tree nuts) White Kimchi offered at the salad bar (undeclared tree nuts) Kimchi Guacamole offered in one-pound pre-packaged clear plastic containers with lids, item number 20185700000 and sell-by dates of May 29 to May 31 (undeclared fish/shellfish) The missing allergens were discovered in-house by an employee. No illnesses have been reported to date. Customer…

Latest From The Blog

Recipe: Grapefruit and kale detox salad

Yesterday, FoodFacts.com shared a list of amazing foods that detoxify your body. If you’re still recovering from the excess of food and drinks consumed over the Memorial Day Weekend, here’s an easy grapefruit and kale salad recipe that will aid your cleansing. Time: 15 minutes Serving: 2 Ingredients 4 cups of kale, stems removed and chopped 1 grapefruit, chopped 1/4 cup Parmesan cheese, shredded 1/2 cup salted almonds, chopped 3 tablespoons coconut oil, melted 2 tablespoon honey 4 tablespoons grapefruit juice Salt and pepper to taste Directions Toss kale, grapefruit, Parmesan cheese, and salted almonds in a large bowl. Pour coconut oil, honey, and grapefruit juice into a container and shake well to combine. Pour dressing over salad and toss to evenly coat kale leaves. Add salt and pepper to taste. Serve chilled.

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