You are working on a line extension for one of your most popular products and keep encountering sizing consistency issues. Or perhaps you’re trying to reformulate a product with a lower-cost ingredient, but it’s resulting in faster microbial growth than expected. You could spend hours (or days!) trying to figure out what’s causing the issues. Wouldn’t it be more efficient to reach out to your colleagues in Food Safety and Quality Assurance for ideas and help? In most cases, the answer is most de…

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About the Author

Sean J. Leighton, MS, MBA, is IFT President, 2023–2024 ([email protected]).
Sean J. Leighton