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.
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.
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.
When it comes to food, there is limited regulation, control or intervention unless there is a problem or failure in the supply chain.
There are numerous techniques available to screen materials for the presence of extraneous matter.
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.
A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.
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.