Consumer awareness of all the issues, both pro and con regarding genetically modified organisms and their applications is often lacking.
FDA encourages the industry to thoroughly review its GRAS notification submission procedures before sending a notification to the agency.
It is critical for suppliers and manufacturers to reshape, reinvent and reimagine their approach to ensuring the safety of food ingredients.
A key area of focus for the food industry today is functional beverages—the fastest-growing sector of the functional food market.
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.
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.
Spices are the subject of increasing microbiological contamination-associated recalls for food pathogens.
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.
There is a wide variety of potentially detrimental compounds and quality issues that must be supported by comprehensive analysis programs for food safety.
FDA lists new color additives that have been shown to be safe for their intended uses in the Code of Federal Regulations, conducts certification programs and monitors product labeling.
One of the fastest growing product categories in the food industry is the “nutraceuticals” or “functional foods” market.
Doug Willrett of Rhodia Food discusses the growing trend toward developing antimicrobial ingredients for the food industry.