Ingredients

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The U.S. Food and Drug Administration (FDA) has taken the first step in a process that will likely ban the use of trans fats in most if not all processed foods. What are the food safety implications?  

Companies delivering high-quality nutritional beverage products to consumers face many obstacles that can be overcome using standardized processes and practices.

Increased media coverage of food hazards has raised awareness of these hazards and increased vigilance in food-handling practices in the home.  

Consumer awareness of all the issues, both pro and con regarding genetically modified organisms and their applications is often lacking.          

A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.

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

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.  

Most recorded foodborne outbreaks are caused by raw and unprocessed or minimally processed foods.

Adulteration of pure honey with synthetic honey has become much more prevalent in recent years.