Minimizing packaging waste must be done in a way that maintains the safety and hygiene of the food to keep it safe.
Currently, one of the most interesting approaches to improving the performance of active packaging systems is the development of hybrid organic-inorganic materials.
Every food contact package must be manufactured from materials that are approved by the regulatory agencies as acceptable for food contact.
To obtain approval for a new food contact substance, a manufacturer is required to submit a food contact notification at least 120 days prior to the marketing of the substance.
The cook-chill process also decreases labor, product handling and chances of cross-contamination of foods.
It is possible to be highly successful with own-label brands.
Nanoparticles are being studied for use in improving packaging to prolong shelf life and increase barrier properties to reduce contamination.
This article describes how to submit a Food Contact Substance notification to FDA and how the food contact notification review process works.
Snack food manufacturers and other food processors that make products containing food allergens or trans fat face new labeling changes.
In its long history, Fresh Express has set new standards for food safety and quality in the fresh-cut produce industry.
While Paradise Tomato Kitchens has never had a contamination incident, it doesn't stop their quality assurance team from constantly evaluating and upgrading security and safety procedures.
FDA has strict standards of quality and clear standards of identity for bottled water that protect consumers.
Food retailers, foodservice operators and consumers who purchase refrigerated, ready-to-eat foods are more aware of—and more demanding about—food safety than ever before.
The best time to prevent food safety hazards from adversely affecting your operation is before accepting materials from your suppliers.
Using CO in a modified atmosphere, the need for oxygen to achieve fresh-looking meat is eliminated.
Challenges of the Food Allergen Labeling and Consumer Protection Act in considering exemption of ingredients from allergen labeling are discussed.
Primary packaging, that is, packaging in direct contact with the product, is critical to the success of any food processing effort.
A discussion of FDA’s obesity initiative, focusing on nutritional content and labeling is presented.
Regulations for using inks and coatings in food packaging tend to cause much confusion and concern for those involved.
Consumer demand for greater traceability of foods based on safety may eventually be met by industry adoption of greater traceability of foods based on security considerations.