While the hemp-derived cannabidiol market presents a substantial growth opportunity for food, beverage, and dietary supplement companies, there is much you need to know.
The bakery industry is gaining a better understanding that there are hazards associated with its products.
Take a look at how Otis Spunkmeyer responded to the deadline to remove partially hydrogenated oils from their food products and the impact on their brand.
Inaccuracies in labeling and inconsistencies in formulation abound in marijuana-infused edibles. Is federal regulatory oversight needed?
Manipulating food additives at the nanometer level can affect the bioavailability and nutritional value of food.
Knowing the specific food safety needs of each product and ensuring each step is traceable are key to an effective retail bakery food safety program.
The intent of adulteration is rarely to cause harm to health, since this would defeat the purpose of slipping a cheaper ingredient under the radar.
As the voice of the U.S. pet food and treat industry, the Pet Food Institute (PFI) is talking about the manufacturing process, the regulatory environment and the companies that feed America’s dogs and cats. It’s important and our responsibility to provide those facts.
This article explains how color additives are regulated in the United States, how their safety is evaluated and how compliance with laws and regulations is ensured.
The benefits of nanotechnology for the food industry are many and are expected to grow with time.
New guidance from the U.S. Food and Drug Administration leads to increased litigation about “evaporated cane juice.”
If companies are left to fend for themselves, then what exactly are industry leaders doing to become federally compliant and meet food safety guidelines?
While clean labels may be associated with natural, organic and nongenetically modified organism claims, the term does not necessarily equate to natural or organic.
Should GMO use in the rapidly expanding mass market food industry be restricted or allowed?
Since the regulation of genetically modified organisms in food was first established in the early 1990s in major regions of the world, countries have gone through an evolution of their own rules over the years.
The regulation of genetically modified organisms in food has gone through an evolution of its own over the years.
Food manufacturers are working to increase the sustainability of their global footprint while at the same time making their products better and safer from farm to plate.
Will salt lose its GRAS status? Only time and a lawsuit outcome will tell.
Regardless of the size of any food manufacturer, there will be a need to source, approve and maintain ingredient suppliers.
Many of the operators that want to get into producing foods incorporating marijuana are not experienced food processors.