The French Agency for Food, Environmental, and Occupational Health and Safety (ANSES) published a report on the microbiological risks associated with raw milk cheeses.

France aims to gradually reduce or phase out nitrites in cured meat products in late 2022 or early 2023.

A European study suggests that climate change may worsen the impacts of microbial contamination of raw milk.

Consumers have fallen ill in France after eating dry-cured sausage from Spain, with the majority of them being children.

The year 2019 saw an increase in foodborne outbreaks in France, as reported by public health officials. 

It’s impossible to discuss the evolution of French chocolate in the 20^th century without mentioning Guy Urbain, the man who for more than seven decades dedicated his life to advancing not only French chocolate, but sweet gastronomy globally.