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Home » Topics » Food Type » Ingredients

Ingredients
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It’s Not All about the Science

October 3, 2013
Increased media coverage of food hazards has raised awareness of these hazards and increased vigilance in food-handling practices in the home.  
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Genetically Modified Foods: Why All the Fuss?

May 30, 2013
Consumer awareness of all the issues, both pro and con regarding genetically modified organisms and their applications is often lacking.          
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Quality Control of Botanical Ingredients

February 1, 2013
A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.
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Beverages at the Forefront of Innovation in Booming Functional Food Market

June 1, 2012
A key area of focus for the food industry today is functional beverages—the fastest-growing sector of the functional food market.
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Communicating Food Ingredient Safety in a Fear-Driven Environment

February 1, 2012
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.
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Ingredient Adulteration Undermines Food Safety

February 1, 2012
An essential supplement to quality and safety systems that anchors them in reality is periodic testing to verify the authenticity of food ingredients.  
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Customer-Supplier Relationships: Microbiological Specifications for Raw Materials and Ingredients

April 1, 2011
Most recorded foodborne outbreaks are caused by raw and unprocessed or minimally processed foods.
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Advances in Honey Adulteration Detection

August 1, 2009
Adulteration of pure honey with synthetic honey has become much more prevalent in recent years.
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How to Choose a Reputable Ingredient Supplier

June 1, 2009
The ingredient supplier of choice must meet several criteria as dictated by the product development, quality assurance, manufacturing, sales and marketing departments.
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Factoring Safety into Functional Foods

December 1, 2008
An objective, science-based evaluation process must establish that functional components are safe at their projected use levels.
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