recent study identified and provided industry guidance in determining the safety of oats and other whole grains for the gluten-free market. Does your process meet threshold standards?
Food allergens are a major safety concern for a segment of the population, yet it is not always possible to completely avoid including any of the eight major food allergens in a product.
Food processors have been struggling to be able to identify and eliminate the allergens that cause allergic reactions in susceptible consumers.
Interpreting voluntary advisory statements on products containing a gluten-free certification is a frequent and understandable source of confusion for both consumers and retailers.
It doesn’t matter what the cause, any allergen residue not adequately cleaned and removed from your processing line can find its way into the next product on the line, causing your next product to inadvertently contain an allergen not included on the label.
With so many ingredient, flavor and preservative combinations possible, food matrices can be very complex. Bia Diagnostics can develop a customized plan to meet your specific testing needs, including evaluation and validation of the method with each specific matrix that the assay would encounter in your facility.
Modern food trends create food safety challenges that mandate changes to the food code to protect public health.
How does a food producer develop an allergen control plan and minimize the risk of contamination?
What does the term “gluten-free” actually mean to processors? To consumers?
The National Academies of Sciences, Engineering and Medicine has issued a report with recommendations for improving the situation for individuals with food allergies.
Allergens could be introduced into a food product many ways, most involving accidental cross-contact of some kind.
As food industry leaders, it is critical to keep a clean, safe environment for all consumers. Continuous education and training are important steps in that process.
There are several means by which food manufacturers can prevent mislabeling or cross-contamination of their products.
The year 2015 was the first year that Food Safety Magazine embarked on a seemingly impossible feat—to track every single food product recall announced in the U.S. and Canada. Here's a look back at the year.
Food Safety Magazine has monitored food recalls issued for the third consecutive quarter.
All professionals responsible for any food manufacturing operation must ensure the label lists any allergen found in a product. Do you know the regulations that affect your brand?
For the second time this year, Food Safety Magazine has tracked food recalls announced by the U.S. Food and Drug Administration (FDA), U.S. Department of Agriculture (USDA), U.S. Centers for Disease Control and Prevention (CDC) and the Canadian Food Inspection Agency (CFIA) from April 1, 2015 through June 30, 2015.
After a review of about 200 food recalls in the first quarter of 2015, FSM has found that more than half were due to undeclared allergens--primarily peanuts.
The primary goal of a food allergen program is to make food products safer for everyone, not just people with food allergies.
Food allergy and gluten-free training is an important component of any foodservice operation.