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, …
Participating in an IFT webinar, two toxicologists analyzed the impact of the California Food Safety Act, which prohibits the use of four common food additives.
In this column, the author describes basic principles for maintaining frying oil quality and safety.
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.
In this article, readers will learn about some of the less common foodborne pathogens.
At a time of cutting-edge development within the food technology space, how can companies assemble a strategic global intellectual property plan to protect their innovations from market competitors?