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.
All food industries, including those involved with spices and botanical ingredients, face challenges in providing safe products to consumers.
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.
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.
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.
This is the time for the spice industry to ensure that they have nothing less than a world-class food safety system.
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.