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.
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.
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 essential supplement to quality and safety systems that anchors them in reality is periodic testing to verify the authenticity of food ingredients.
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.
FDA lists new color additives that have been shown to be safe for their intended uses in the Code of Federal Regulations, conducts certification programs and monitors product labeling.
There is a wide variety of potentially detrimental compounds and quality issues that must be supported by comprehensive analysis programs for food safety.
The ingredient supplier of choice must meet several criteria as dictated by the product development, quality assurance, manufacturing, sales and marketing departments.
There are numerous techniques available to screen materials for the presence of extraneous matter.