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A key area of focus for the food industry today is functional beverages—the fastest-growing sector of the functional food market.

A review of the state of lean finely textured beef.  

Combining HACCP with Failure Mode and Effects Analysis allows an effective, integrated approach to food safety.

Food safety policy of the European Commission is aimed at ensuring high levels of consumer interest and health protection.

A large number of studies have examined the relationships between various manufacturing practices and the impact of such practices on food safety.  

Science-based harmonization of food safety standards, especially those related to food additives, would have avoided this contamination incident altogether.

This article focuses on a proposal by the U.S. Department of Agriculture (USDA) to generically approved” labels for meat and poultry products that would more closely align USDA oversight of the labeling of meat and poultry products with its current goals, priorities and resources. Read more for what this may mean for meat producers.

Managing risk is part of managing both food safety and quality in the production of poultry.

Education around food processing, its safety and benefits, including the role of food ingredients, will be critical to maintaining the high food safety standards achieved in the U.S.

An essential supplement to quality and safety systems that anchors them in reality is periodic testing to verify the authenticity of food ingredients.