Neolithics has launched Neolithics LightTM, an automated, portable produce inspection system. The non-destructive technology eliminates inspection waste, improves productivity, and increases the volume of sellable product.
The U.S. Food and Drug Administration (FDA) has filed two petitions by the Environmental Defense Fund, Breast Cancer Prevention Partners, the Center for Environmental Health, and Environmental Working Group (EWG) to rescind its approvals for four carcinogenic chemicals used as food additives and color additives—benzene, trichloroethylene (TCE), methylene chloride, and ethylene dichloride.
GlobalG.A.P. is undergoing the Global Food Safety Initiative (GFSI) Benchmarking Process for two of its certification programs for produce and agriculture and has entered the stakeholder consultation phase, which is open until February 6, 2024.
The UK Food Standards Agency (FSA) is inviting food businesses that are interested in applying for cell-based product authorization to complete a survey that will help the agency fine-tune its regulatory process and better understand the different cell-culture technologies in use by industry.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has revised its instructions to inspection program personnel (IPP) for performing allergen formulation verification.
Ancera has unveiled the release of two new microbial detection tools designed to identify and enumerate Clostridium perfringens and total viable bacteria (TVB) in poultry.
In Arizona, one recently introduced bill (House Bill 2244) aims to ban lab grown meat, and another (House Bill 2121) would prohibit labeling of meat alternatives and cell-based meat as “meat.”
The cannabis industry is no exception to the potential risks of PFAS contamination, ranging from possible health and safety implications to a business' litigation risk.
A recent report from the Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) provides an assessment of the efficacy of different control strategies for non-typhoidal Salmonella in broilers and chicken meat at primary production, processing, and post-processing.
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