Food Safety Magazine

Ingredients

Trans Fats: Current Scientific Update
Trans Fats: Current Scientific Update

Human data on the potential health effects from consuming small amounts of trans fats are scant and do not support the assumption of no threshold.

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.

Case Studies in Food Protection: Rhodia Foods
Case Studies in Food Protection: Rhodia Foods

Doug Willrett of Rhodia Food discusses the growing trend toward developing antimicrobial ingredients for the food industry.

How to Choose a Reputable Ingredient Supplier
How to Choose a Reputable Ingredient Supplier

The ingredient supplier of choice must meet several criteria as dictated by the product development, quality assurance, manufacturing, sales and marketing departments.

Global Partnerships in Food Safety
Global Partnerships in Food Safety

All food industries, including those involved with spices and botanical ingredients, face challenges in providing safe products to consumers.

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