Process Control

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Newly integrated corrective and preventive action (CAPA) workflows help food and beverage manufacturers identify, address, and prevent non-conformances.

At its December 2025 Board Meeting, the UK Food Standards Agency (FSA) recommended that the agency support Codex proposals on precautionary allergen labeling (PAL) and seek UK alignment with Codex PAL recommendations.

This article examines the food safety aspects of precision fermentation-derived dairy ingredients and formulations.

Vitsab International AB has introduced Freshtag, a color-changing smart label that monitors time and temperature conditions for perishable foods along the supply chain.

Mettler Toledo Product Inspection Group has introduced its new X3 Series of bulk flow X-ray inspection systems for physical contamination detection. Typical applications include fruits and vegetables, nuts, pulses, confectionery, and cereals.

Processors must develop, document, implement, and maintain a protocol for how non-conforming products will be handled. The bottom line is to ensure that non-conforming product is not inadvertently shipped.

The technology involves a surface-enhanced Raman scattering sensor integrated into stretchable and antimicrobial wrap. Potential applications span cold-chain logistics and storage, retail smart packaging, food safety monitoring, and meal kit delivery.

In this episode of Food Safety Matters, we speak to Jay Berglind, the CEO of Aegis Foods and the maker of Fearless Eggs, known for its novel pasteurization process. Jay discusses the science behind Fearless Eggs’ method and what sets it apart from traditional pasteurization, and the importance of food safety innovation.

The December 3 live webinar will focus on challenges associated with bone contamination in meat and poultry applications, describe the benefits of dual-energy X-ray inspection, and feature a live demonstration of X-ray inspection technology.

A laboratory study has provided new insights into the efficacy of peroxyacetic acid (PAA) and chlorine dioxide against Escherichia coli, Listeria monocytogenes, and norovirus in wash water during potato processing, and investigated cross-contamination risks in batch washing and water reuse scenarios.