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Ragú Old World Style Traditional is one of three flavors named in a voluntary recall. Mike Mozart / CC BY 2.0

Spaghetti with plastic sauce? That's what you might be eating if you pour one of three flavors of Ragú sauce over your pasta.

Mizkan America, the food company that owns Ragú, announced Saturday that it was voluntarily recalling some Chunky Tomato Garlic & Onion, Old World Style Traditional and Old World Style Meat sauces because they might be contaminated with plastic fragments, The Today Show reported.

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AnnaPustynnikova / iStock / Getty Images

By Kerri-Ann Jennings, MS, RD

Shiitake mushrooms are one of the most popular mushrooms worldwide.

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By Bridget Shirvell

On a farm in upstate New York, a cheese brand is turning millions of pounds of food scraps into electricity needed to power its on-site businesses. Founded by eight families, each with their own dairy farms, Craigs Creamery doesn't just produce various types of cheddar, mozzarella, Swiss and Muenster cheeses, sold in chunks, slices, shreds and snack bars; they're also committed to becoming a zero-waste operation.

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By Lauren Panoff, MPH, RD

Coconut meat is the white flesh inside a coconut.

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By Taylor Jones, RD

Oats are a highly nutritious grain with many health benefits.

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Alexander Spatari / Moment / Getty Images

It seems like every day a new diet is declared the healthiest — paleo, ketogenic, Atkins, to name a few — while government agencies regularly release their own recommended dietary guidelines. But there may not be an ideal one-size-fits-all diet, according to a new study.

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By Kris Gunnars, BSc

It's easy to wonder which foods are healthiest.

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Want a drink to wash down that credit card?

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By Gigen Mammoser

A recent analysis by the U.S. Food and Drug Administration (FDA) found chemical contamination of PFAS (Per- and polyfluoroalkyl substances) at multiple levels of the U.S. food supply chain.

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Michael Himbeault / Flickr / CC BY 2.0

Many best sellers in the cereal aisle continue to have trace amounts of the weed killer glyphosate, according to a new report published Wednesday by the Environmental Working Group (EWG).

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By Lauren Panoff, MPH, RD

Vinegars are made by fermenting a carbohydrate source into alcohol. Acetobacter bacteria then convert the alcohol into acetic acid, which gives vinegars their strong aromas (1Trusted Source).

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