The author explores the history and current state of synthetic color and food dye regulations in the United States and suggests the top considerations for product developers when reformulating food and beverage products.
In this column, the author describes why the validation step of HACCP for food safety preventive controls is key to addressing processing hazards and identifies processes and preventive controls that are required to be validated.
IFT President Christopher Daubert reflects on IFT’s role in establishing trust in the food system.
This controversial food classification system raises reasonable questions about ultra-processed foods, but we need to think critically about what it fails to factor in.
Joanne Slavin, a food scientist and former member of the U.S. Dietary Guidelines for Americans advisory committee weighs in on the soon-to-be-released 2025-30 report.
Water is a critical resource for growing and processing food. This episode discusses the challenges we face regarding water, and present and future solutions to resolve them.
In this podcast, we discuss food safety culture, including how food safety culture is established, measured, and how they are expected to change in light of ongoing advancements in food science and policy. Our guests include Hugo Gutierrez, Global Food Safety and Quality Officer for Kerry, and Bob Gravani, Professor Emeritus of Food Science and Director Emeritus of the National Good Agricultural Practices (GAPs) Program at Cornell University.