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.
Dietary supplements are considered foods, although there are regulations that are unique and specific to dietary supplements.
Mandatory testing to public standards is part of the solution for ingredient safety, but there are other risk-reduction strategies as well.
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.
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.
Regulations for using inks and coatings in food packaging tend to cause much confusion and concern for those involved.
An essential supplement to quality and safety systems that anchors them in reality is periodic testing to verify the authenticity of food ingredients.
The ingredient supplier of choice must meet several criteria as dictated by the product development, quality assurance, manufacturing, sales and marketing departments.
A key area of focus for the food industry today is functional beverages—the fastest-growing sector of the functional food market.
Adulteration of pure honey with synthetic honey has become much more prevalent in recent years.
There are numerous techniques available to screen materials for the presence of extraneous matter.
Exotic spices are increasingly finding their way into dairy products, necessitating new approaches to manage dairy product safety and quality.
Doug Willrett of Rhodia Food discusses the growing trend toward developing antimicrobial ingredients for the food industry.
Education around food processing, its safety and benefits, including the role of food ingredients, will be critical to maintaining the high food safety standards achieved in the U.S.
An objective, science-based evaluation process must establish that functional components are safe at their projected use levels.
The U.S. Food and Drug Administration (FDA) has regulatory oversight for substances added to food, including monitoring their safe use.
One of the fastest growing product categories in the food industry is the “nutraceuticals” or “functional foods” market.