Food Safety Magazine

Ingredients

The Package Label: Food Allergens
The Package Label: Food Allergens

Most often, allergies and intolerance are not life threatening, but avoidance of certain foods is the only way to prevent adverse response.

Delivering Quality Nutritional Products from Supply to Shelf
Delivering Quality Nutritional Products from Supply to Shelf

Companies delivering high-quality nutritional beverage products to consumers face many obstacles that can be overcome using standardized processes and practices.

It’s Not All about the Science
It’s Not All about the Science

Increased media coverage of food hazards has raised awareness of these hazards and increased vigilance in food-handling practices in the home.

 

Genetically Modified Foods: Why All the Fuss?
Genetically Modified Foods: Why All the Fuss?

Consumer awareness of all the issues, both pro and con regarding genetically modified organisms and their applications is often lacking.        


 

How U.S. FDA’s GRAS Notification Program Works
How U.S. FDA’s GRAS Notification Program Works

FDA encourages the industry to thoroughly review its GRAS notification submission procedures before sending a notification to the agency.

Beverages at the Forefront of Innovation in Booming Functional Food Market
Beverages at the Forefront of Innovation in Booming Functional Food Market

A key area of focus for the food industry today is functional beverages—the fastest-growing sector of the functional food market.

Food Packaging Inks and Coatings: Achieving Safety and Compliance
Food Packaging Inks and Coatings: Achieving Safety and Compliance

Regulations for using inks and coatings in food packaging tend to cause much confusion and concern for those involved.

Communicating Food Ingredient Safety in a Fear-Driven Environment
Communicating Food Ingredient Safety in a Fear-Driven Environment

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.

Ingredient Adulteration Undermines Food Safety
Ingredient Adulteration Undermines Food Safety

An essential supplement to quality and safety systems that anchors them in reality is periodic testing to verify the authenticity of food ingredients.
 

Food Safety and Quality Challenges of Creating Novel, Multi-ingredient Dairy Products
Food Safety and Quality Challenges of Creating Novel, Multi-ingredient Dairy Products

Exotic spices are increasingly finding their way into dairy products, necessitating new approaches to manage dairy product safety and quality.

Cooperative Investigation Response to the 2004 Salmonella Enteritidis Outbreak from Raw Almonds
Cooperative Investigation Response to the 2004 <i>Salmonella</i> Enteritidis Outbreak from Raw Almonds

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.

The Evaluation of Novel Antimicrobial Ingredients in Maintaining the Safety and Shelf-Life of Refrigerated Foods
The Evaluation of Novel Antimicrobial Ingredients in Maintaining the Safety and Shelf-Life of Refrigerated Foods

Can new antimicrobial ingredients really make a difference in the safety of refrigerated foods?

Factoring Safety into Functional Foods
Factoring Safety into Functional Foods

An objective, science-based evaluation process must establish that functional components are safe at their projected use levels.

Formulating Food Safety: An Overview of Antimicrobial Ingredients
Formulating Food Safety: An Overview of Antimicrobial Ingredients

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.

FDA’s Office of Food Additive Safety
FDA’s Office of Food Additive Safety

The U.S. Food and Drug Administration (FDA) has regulatory oversight for substances added to food, including monitoring their safe use.

Advances in Honey Adulteration Detection
Advances in Honey Adulteration Detection

Adulteration of pure honey with synthetic honey has become much more prevalent in recent years.

Customer-Supplier Relationships: Microbiological Specifications for Raw Materials and Ingredients
Customer-Supplier Relationships: <br>Microbiological Specifications for Raw Materials and Ingredients

Most recorded foodborne outbreaks are caused by raw and unprocessed or minimally processed foods.

Color Additives: FDA's Regulatory Process and Historical Perspectives
Color Additives: FDA's Regulatory Process and Historical Perspectives

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.

A Look at Top Trends in Food Chemistry
A Look at Top Trends in Food Chemistry

There is a wide variety of potentially detrimental compounds and quality issues that must be supported by comprehensive analysis programs for food safety.

Top-Notch Nutraceuticals
Top-Notch Nutraceuticals

One of the fastest growing product categories in the food industry is the “nutraceuticals” or “functional foods” market.

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