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The Food and Culture Festival in Hue showcases Vietnamese and Thai culinary excellence through live demonstrations and interactive community experiences this National Day.

The Ministry of Health clarifies management responsibilities and food safety monitoring measures for produce following voter concerns regarding product quality.

The Dong Thap Provincial People's Committee requires educational institutions to address all food safety complaints within 24 hours to ensure student health.

A study from Emory University suggests that high-dose vitamin D supplementation may help improve cognitive function and reduce dementia risk in older adults.

Discover 6 unique recipes for Piper Lolot rolls, ranging from lean pork and chicken breast to vegetarian options, supporting joint health and digestion.

Industry associations and businesses are concerned that the new draft Food Safety Law will increase pre-market clearance procedures, creating cost burdens and hindering risk-based management.

The dispute over suspected moldy juice in Nha Trang raises questions about distinguishing natural foam from indicators of food spoilage.

The National Institute of Nutrition and the Danish Embassy announce research findings on using soy-based fermented products to improve gut microbiota and malnutrition in children aged 2-5.

A scientific analysis of lard consumption for cardiovascular patients and guidelines on maintaining safe intake levels in daily nutrition.

Many schools in Ho Chi Minh City are implementing the 'Responsibility Green Tick' model, allowing parents to scan QR codes to verify actual school meals, food origins, and suppliers.

The Hue Department of Health has suspended Hue Thanh Co., Ltd. following the hospitalization of over 180 workers at Scavi Hue suspected of food poisoning.

The Government mandates the finalization of the Food Safety Law (amended), focusing on strict e-commerce management, post-market inspection, and food traceability.