In this episode of Food Safety Matters, we speak to Natalie Rainer and Dr. Peter Coneski, food regulatory experts at K&L Gates LLP, about the policy and legal issues surrounding food packaging chemicals of concern and targeted food additives, and the implications for industry.
The Food and Agriculture Organization of the United Nations (FAO) has compiled a report on the exposure of humans and food-producing animals to endocrine-disrupting chemicals—such as PFAS, BPA, and phthalates, among others—between 2004 and 2024.
Food Standards Australia New Zealand (FSANZ) has released two new resource documents: a new compilation of the Food Standards Code, and a guidance document on how the agency conducts dietary exposure assessments.
If enacted during the New York State budget process in March, the Food Safety and Chemical Disclosure Act would require food companies to disclose their use of any “Generally Recognized as Safe” (GRAS) ingredients, and would ban some additives and dyes from foods sold or made in New York or in its schools.
A new toolbox offered by FAO describes the risk assessment process used by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) regarding veterinary drug residues in animal-derived food products consumed by humans. FAO will also host a virtual launch event in February.
This episode of Food Safety Five covers the U.S. Food and Drug Administration’s (FDA’s) recent ban on red dye 3, including the legal and scientific justifications for the decision, as well as external pressures from various parties leading to the ban.
The Tucson Environmental Justice Task Force has sued FDA for failing to act on a petition urging the agency to set limits for per- and polyfluoroalkyl substances (PFAS) in foods.
EU agencies are recommending actions the agriculture sector should take toward the more responsible use of azole-based fungicides, due to the risk of Aspergillus becoming azole-resistant, making treatment for human infections less effective.
According to the latest National Chemical Residue Monitoring Program Annual Report from the Canadian Food Inspection Agency (CFIA), 97.7 percent of the nearly 15,000 tested food samples were compliant with Canadian standards for chemical residues in 2021–2022.
The Canadian Food Inspection Agency (CFIA) recently conducted a targeted survey to assess the presence of phthalates in ready-to-eat (RTE) foods, vegetable fats, and vegetable oils, finding no detectable levels in 93 percent of samples.
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