In this year-end episode of Food Safety Matters, we round up the top stories of 2025, covering U.S. federal food safety policy changes under the Trump Administration, MAHA- and state-led moves against food additives of concern and ultra-processed foods, infant formula safety, science on Listeria and biofilms, ongoing monitoring of avian flu, and AI food safety applications.
From food additive bans and obligatory food packaging changes to consumer right-to-know laws and labeling requirements, keeping abreast of the flurry of legislative and policy activity that is impacting the food industry may seem like an impossible task. This article discusses what you need to know and how best to prepare for upcoming food safety changes.
Set to open in spring 2026 in Georgia, the Wolf’s Customer Experience Center will serve as a collaborative space for research, product development, and customer engagement, supporting WTI’s focus on food safety, quality, and naturally derived ingredient technologies.
The American Beverage Association, the Consumer Brands Association, the National Confectioners Association, and FMI—the Food Industry Association have filed a federal lawsuit challenging Texas Senate Bill 25 (SB 25).
Lacprodan MFGM-10 is part of Arla Foods Ingredients’ range of milk fat globule membrane (MFGM) products, which occur naturally in breast milk. It is now approved in Brazil for use in food and beverages in which whey protein concentrate is permitted.
Posted to the Unified Agenda in September, FDA’s developing proposed rule to tighten Generally Recognized as Safe (GRAS) oversight has been sent to the White House for review—the final step before publication.
As part of the EU authorization procedure for a new food additive application, EFSA conducted a risk assessment for jagua (genipin-glycine) blue, which concluded no safety concern and established an acceptable daily intake (ADI). The fruit-derived food dye is already permitted in the U.S.
The global trend toward natural and functional foods has fueled the popularity of edible flowers. To investigate the associated food safety risks, researchers conducted a comprehensive literature review, and identified pyrrolizidine and tropane alkaloids as a significant concern.
On December 10, the Institute of Food Technologists (IFT) webinar, titled, Formulating Functional Foods: What Works, What Doesn’t” will explore regulatory and scientific considerations when developing functional food products.
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