While clean labels may be associated with natural, organic and nongenetically modified organism claims, the term does not necessarily equate to natural or organic.
It is important for manufacturers of organic or clean-label products to select packaging that helps them deliver on brand promises of purity.
Food personnel safety and security plans are not stand-alone efforts, unconnected to the business practices that make for company success, they must be firmly integrated into the company’s food safety culture.
While FDA continues to use this standard for assessing the safety of food packaging materials, changes are taking place.
Audits should include the live sampling of heat transfer fluids to ensure the safe processing of foods.
The year 2015 was the first year that Food Safety Magazine embarked on a seemingly impossible feat—to track every single food product recall announced in the U.S. and Canada. Here's a look back at the year.
Food and supplement manufacturers and retailers selling products in California are frequent targets of Proposition 65 actions.
In reviewing the various options available for formal clearance of a new food contact substance through U.S. Food and Drug Administration, each of the available mechanisms depends on a measure of the dietary exposure of the food contact substance.
The analytical verification of gluten-free claims on all ingredients derived from gluten-containing grains is required to ensure compliance with federal regulations.
The best approach to protect your product from chemical contamination is to identify the hazards in your ingredients before they can affect your final product.
Following a series of simple steps will help restaurants safely serve gluten-free menu offerings as an added value to their guests.
Modern analytical techniques can determine known chemical contaminants in complex food matrices at very low concentration levels.
The acrylamide issue regarding food safety refuses to die no matter how many times food scientists shoot it down.
While it is not supposed to be there, acrylamide can form in food as a result of a heat-induced reaction between two naturally occurring ingredients, the amino acid asparagine and reducing sugars.
Science-based harmonization of food safety standards, especially those related to food additives, would have avoided this contamination incident altogether.
Water may be adulterated by a number of chemical, heavy metal, microbial and physical hazards that pose potential public health risks if they are present at high levels.
Contamination and adulteration both may involve the presence of a substance that is not intended to be in a product.
Snack foods are all low in moisture. They have low water activity and do not support the growth of food pathogens or even spoilage organisms.
While condensation in food production facilities is a common occurrence, what truly are the hazards associated with condensation and how serious is the threat it poses?