The marketplace is filled with cannabidiol-based products in consumables and consumer products such as supplements, foods (human and animal), cosmetics, and beverages.
Is the “New Era of Smarter Food Safety” the next step for the Food Safety Modernization Act?
As concerns about impurities in food contact materials have increased, existing regulatory requirements that impact such impurities are discussed.
This article provides relevant information related to the safety of food contact substances present in food packaging, including plastics, glass, and metal containers.
We present more findings about the experiences of processors and the U.S. Food and Drug Administration with the Food Safety Modernization Act.
More effort is needed to continue the dialogue, and the balancing act, between science-based nutrition and state-regulated consumer advocacy
The Food Safety Modernization Act and the resulting regulations and requirements have had an impact on how processors conduct their operations.
Which federal agency will have the ultimate control over the regulation of cell culture-produced “meat” and “poultry” products? Time will tell.
Recalls and outbreaks are increasingly being identified and traced back to their sources through whole-genome sequencing.
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.
Food Safety Magazine convened an expert panel to address some of the more critical questions regarding the implementation of the Food Safety Modernization Act.
The regulations of food contact packaging materials, or, as the U.S. Food and Drug Administration refers to them, “indirect food additives” are explored in detail. What do you need to know?
The partnership between FDA and the food industry is building a culture of food safety, not only in the United States but around the world as well.
The most critical Good Manufacturing Practice requirement for packaging materials is that they be suitably pure for their intended use.
Menu labeling has been a long time in coming, but it looks like another delay maybe pending.
The U.S. Food and Drug Administration (FDA) considers most products marketed as medical foods due to the misunderstanding of the food industry not to meet the definition of a medical food. What’s on your label?
The basic principles of Hazard Analysis and Critical Control Points (HACCP) have been recognized since the 1970s, and more formalized HACCP programs have been continually evolving since then.
Increased consumer interest in food safety and quality issues, combined with expanding regulatory initiatives, are increasing the importance of testing.
It’s time for the U.S. Food and Drug Administration to reassess some additive clearances based on updated data.
Processors throughout the U.S. voice concerns about their sanitation programs under the Food Safety Modernization Act.