Food fraud is a growing area of concern among suppliers and manufacturers. The intentional misrepresentation of food can cause problems throughout the supply chain and lead to mistrust, according to three panelists in a multi-session conversation on July 12 at IFT FIRST.
The session centered around a central question: what are the emerging areas of food fraud? Each of the three panelists described the types of food fraud seen in the industry, types of vulnerability assessments that can be done, …
In this column, the author describes what can be done to keep foreign materials out of food and protect both consumers and food processors’ reputations.
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.
The author details the food safety benefits of using advanced light-based technologies, atmospheric cold plasma, and hydroxyl radicals (OH*) in food processing operations.
The need for science and FDA oversight, and not perception, to guide regulation was a key takeaway from a discussion among panelists during an IFT webinar on artificial colors.
In this column the author addresses the importance of building food safety into R&D.