Regardless of the size of any food manufacturer, there will be a need to source, approve and maintain ingredient suppliers.
Many of the operators that want to get into producing foods incorporating marijuana are not experienced food processors.
The primary goal of a food allergen program is to make food products safer for everyone, not just people with food allergies.
Most often, allergies and intolerance are not life threatening, but avoidance of certain foods is the only way to prevent adverse response.
Companies delivering high-quality nutritional beverage products to consumers face many obstacles that can be overcome using standardized processes and practices.
Increased media coverage of food hazards has raised awareness of these hazards and increased vigilance in food-handling practices in the home.
Consumer awareness of all the issues, both pro and con regarding genetically modified organisms and their applications is often lacking.
FDA encourages the industry to thoroughly review its GRAS notification submission procedures before sending a notification to the agency.
It is critical for suppliers and manufacturers to reshape, reinvent and reimagine their approach to ensuring the safety of food ingredients.
A key area of focus for the food industry today is functional beverages—the fastest-growing sector of the functional food market.
Regulations for using inks and coatings in food packaging tend to cause much confusion and concern for those involved.
The market for healthy and functional foods and beverages represents a tremendous growth opportunity for food processors and manufacturers.
Exotic spices are increasingly finding their way into dairy products, necessitating new approaches to manage dairy product safety and quality.
This article explores the details of the 2004 Salmonella Enteritidis outbreak, the methods used to link cases of illness and subsequent actions by industry to prevent future outbreaks.
Can new antimicrobial ingredients really make a difference in the safety of refrigerated foods?
An objective, science-based evaluation process must establish that functional components are safe at their projected use levels.
Formulating “safety,” or microbial inhibitors, into the product can be considered step one as part of the company’s multi-hurdle approach to process control.
The U.S. Food and Drug Administration (FDA) has regulatory oversight for substances added to food, including monitoring their safe use.
Adulteration of pure honey with synthetic honey has become much more prevalent in recent years.
Most recorded foodborne outbreaks are caused by raw and unprocessed or minimally processed foods.