A series of first-of-their-kind, large-scale epidemiological studies have suggested associations between food dyes—both “natural” and artificial—and preservatives, and an increased risk of chronic health conditions like cancer, type 2 diabetes, hypertension, and cardiovascular disease.
SnackPro, which helps users identify potential allergens in foods through image analysis, was developed by the father of a child with severe food allergies.
The line combines PPM’s frying, seasoning, and product handling systems with Key’s optical sorting technology into a unified processing solution, from slicing through packaging.
With two proposed rules issued on May 18, the Trump EPA followed through on its stated intent to rescind or extend the compliance date for Biden-era drinking water limits for several “forever chemicals” of concern.
Acrylerase, developed by Kerry Group, is an amidase food enzyme that hydrolyzes acrylamide, and is the first commercially available food enzyme designed to directly decompose the process contaminant after it has formed.
CDC has published a report summarizing the multistate enteric disease outbreaks it solved in 2024, of which 29 were foodborne, resulting in 1,533 illnesses, 519 hospitalizations, and 19 deaths.
Breading mixtures may be reused for different foods in foodservice operations. An FDA-supported study found that both shrimp and cod allergens accumulate in reused breading and transfer to subsequent foods, although the cod cross-contact risk was much greater.
Consumers often throw away meat that is still safe to eat based on the “sell by” date. Auburn University researchers are investigating methods to predict meat spoilage based on microbial activity, which would enable more accurate “sell by” dates.
Drawing from EFSA risk assessments, OpenFoodTox provides structured summaries of hazard information for thousands of individual substances, including food additives and flavorings, pesticides, contaminants, and food contact materials.
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