Ingredients

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Can new antimicrobial ingredients really make a difference in the safety of refrigerated foods?

FDA encourages the industry to thoroughly review its GRAS notification submission procedures before sending a notification to the agency.

This article explores the details of the 2004 Salmonella Enteritidis outbreak, the methods used to link cases of illness and subsequent actions by industry to prevent future outbreaks.

Formulating “safety,” or microbial inhibitors, into the product can be considered step one as part of the company’s multi-hurdle approach to process control.

FDA lists new color additives that have been shown to be safe for their intended uses in the Code of Federal Regulations, conducts certification programs and monitors product labeling.

There is a wide variety of potentially detrimental compounds and quality issues that must be supported by comprehensive analysis programs for food safety.

Regulations for using inks and coatings in food packaging tend to cause much confusion and concern for those involved.

The U.S. Food and Drug Administration (FDA) has regulatory oversight for substances added to food, including monitoring their safe use.

One of the fastest growing product categories in the food industry is the “nutraceuticals” or “functional foods” market.

Doug Willrett of Rhodia Food discusses the growing trend toward developing antimicrobial ingredients for the food industry.