Certification Based on Promises Is Risky Business
DIALOGUE
The food industry has relied on certifications to mark a product or ingredient as superior for over two centuries, starting with the first use of kosher certification in New Amsterdam (now Manhattan). In more recent decades, fair trade and organic have become ubiquitous in almost every supermarket and café.
Today, food companies regularly turn to certifications to increase consumer trust that their products are better for the environment. On the surface, having a third party inspect and ov…
Manual Feature
Latest News
More Efficient Chicken Production, Functional Teas, and More
News and trends about the food system.
More Pilots, Time Needed for Food Traceability Rule Success
Hilary Thesmar, a food safety advocate and chief science officer of FMI describes the challenges companies face as they work toward compliance with the Food Traceability Final Rule.
Making Waves
Hear from a pioneering researcher who's shaping the future of food processing through the transformative use of high-intensity ultrasound.
Outlook 2025: Technology Trends
The second in a series of three forecast articles for the year ahead tracks what food and beverage technologies will be trending in 2025 and beyond.
Peak Protein: Today’s Innovations, Tomorrow’s Transformations
In the second article in a two-part series, the author explores keys to meeting global protein demands and sustainable food production through the lens of precision fermentation and cultivated proteins processes.