Food Safety Magazine

Acrylamide—a food contaminant—is pervasive in the food supply, found in literally thousands of food and beverage products consumed every day worldwide. And while it may not yet be widely recognized by the public, almost every person on the planet who eats cooked or manufactured food ingests acrylamide on a regular basis. 

There are myriad ways that technology can benefit the farming industry. This article explains many of the most innovative, up-to-date solutions.

Three ways the food and beverages manufacturers can overcome the perils of technology and embrace the concept of industrial internet of things.

A summary of how plastic materials help to protect the foods we consume every day.

Advice on how to get employees on board with keeping your food facility pest-free.

Setting up the right technologies and software systems can help to make running a food business a little easier.

To have a chance at eradicating foodborne illness, the food industry needs to not only leverage today’s data collection technologies, testing capabilities and analytics but also coordinate our efforts to build a comprehensive view of food safety across the global food industry.

Emport explains how polar compounds are created, how they can be easily monitored and how this all relates to the deep frying of foods.