Canada’s food safety system is complex but effective because of ongoing progress in regulatory standards.
The primary goal of a food allergen program is to make food products safer for everyone, not just people with food allergies.
Enforcement of laws relating to food labeling is also becoming stricter in China.
Food packaging materials are excluded from the definition of food additives, they are not subject to premarket clearance, except for packaging for infant formula and novel food.
This article looks at the future of robots and automation in the food processing arena.
Many packaging technology suppliers are designing equipment with FSMA in mind by eliminating points of risk.
Historically, FDA exercised jurisdiction over the safety of antimicrobials used in or on food, except those used on raw agricultural commodities.
Most food processing technologies are not novel, but many have innovative applications that may enhance product quality and safety in the years to come.
Most often, allergies and intolerance are not life threatening, but avoidance of certain foods is the only way to prevent adverse response.
The article highlights an interview with Fred Hayes, director, technical services, Packaging Machinery Manufacturers Institute on international packaging issues.
The use of recycled materials in food packaging applications is governed by the same principles that apply to all food packaging.
New regulations mark the first time that packaging operations will come under the regulatory microscope in a significant way.
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.
Using CO in a modified atmosphere, the need for oxygen to achieve fresh-looking meat is eliminated.
Ultraviolet (UV) light has been known for years as a means of disinfecting various substances, especially water.
The presence of allergens in food is a serious public health safety concern that prompted the U.S. Food and Drug Administration (FDA) to undertake manufacturing and labeling initiatives.
Allergic consumers rely on food labels to be complete, clear and accurate so that they can avoid exposure to foods or ingredients that can provoke potentially life-threatening reactions.
FDA has strict standards of quality and clear standards of identity for bottled water that protect consumers.
Snack food manufacturers and other food processors that make products containing food allergens or trans fat face new labeling changes.