Rhona S. Applebaum

One of the more vexing challenges faced by the food industry and scientists over the past 30+ years is our inability to adequately address “food scares”. The news archives are littered with pages of “scare” stories around pesticides in foods, technologies like food irradiation and genetic engineering, and food ingredients like artificial colors, preservatives, and sweeteners. Within those archives are very few stories where “balanced” science has won out over the fear mongering.

While science is …

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