Does you company have a plan for how to label genetically engineered foods sold in Vermont? See how this ruling will affect how you manage food labeling in the Green Mountain state.
As consumers search for better tasting, low-preparation foods, the food industry will continue to develop packaging, ingredient and processing options.
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.
Primary packaging, that is, packaging in direct contact with the product, is critical to the success of any food processing effort.
FDA has strict standards of quality and clear standards of identity for bottled water that protect consumers.
Electron beam is a nonthermal, chemical-free technology that is slowly and steadily making a profound change in the quality and safety of foods, food ingredients and food packaging.
Snack food manufacturers and other food processors that make products containing food allergens or trans fat face new labeling changes.
Nanoparticles are being studied for use in improving packaging to prolong shelf life and increase barrier properties to reduce contamination.
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.
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.
A discussion of FDA’s obesity initiative, focusing on nutritional content and labeling is presented.
Low-acid aseptic filling is the process of bringing together a commercially sterile product with a commercially sterile package in a sterile environment.
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.
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.
There is good reason for the new laws regarding labeling of products containing allergens or made in plants or on lines where allergens are handled.
Most people consider bottled water to be a safe and healthy alternative to other packaged beverages.
The Hazard Analysis and Critical Control Points system is a universally recognized approach for preventing food safety failures.
Food packagers can borrow insight from the pharmaceutical industry for the best approaches to use for safe packaging.
This article describes how to submit a Food Contact Substance notification to FDA and how the food contact notification review process works.