Washington, DC - Food safety is at the core of the agency’s mission to protect and promote public health for our nation’s consumers. We take seriously our commitment to the consumers and industry who look to the FDA for important guidance when it comes to our nation’s food supply, including the pathway for bringing forward safe, emerging food innovations. A key part of our mission is helping enable innovation and technological advances in the food sector, ensuring the safety of the products. As part of this mission, the FDA is constantly evaluating new areas of food innovation and establishing guidelines on how new technology can safely advance.

Washington, DC - For the first time in 36 years, according to the trustees of Social Security and Medicare, they will have to dip into the Trust Fund to meet its obligations.

Sacramento, California - Governor Edmund G. Brown Jr. today announced the following appointments:

Washington, DC - Today, the U.S. Department of Energy (DOE) announced that the University of Utah will receive up to $140 million in continued funding over the next five years for cutting-edge geothermal research and development. After three years of planning, site characterization, and competition, the proposed site outside of Milford, Utah, has been selected as the location of the Frontier Observatory for Research in Geothermal Energy (FORGE) field laboratory. This new FORGE site is dedicated to research on enhanced geothermal systems (EGS), or manmade geothermal reservoirs.

Washington, DC - The U.S. Food and Drug Administration today approved the first generic versions of Suboxone (buprenorphine and naloxone) sublingual film (applied under the tongue) for the treatment of opioid dependence.

Washington, DC - Increasingly, Americans are seeking healthy food options, whether they’re eating out or dining at home. Their ability to choose healthy foods starts with their ability to understand what’s in their food in the first place. Public surveys suggest that Americans want food makers to be transparent about what is in a product and how it’s made. The food industry has responded by innovating and reformulating their products. Among other things, they’re boosting fiber content, and curbing the amount of sodium and sugar.