Ensuring Quality and Safety in Fried Foods

In this column, the author describes basic principles for maintaining frying oil quality and safety.

Best Practices for Chemical Hazards

This column offers expert tips on best practices to help mitigate food chemical hazard risks that have made recent headlines, including PFAS, BVO, and heavy metals.

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Low- or No-Cost Traceability

IFT’s GFTC has released its report on Tech-Enabled Traceability Insights Based on the FDA’s Low- or No-Cost Traceability Challenge

Learn More About the Report