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

The acrylamide issue regarding food safety refuses to die no matter how many times food scientists shoot it down.

Fresherized Foods’ is committed to advancing high-pressure processing technology and its applications by actively collaborating with stakeholders and experts in the field.

The fast-growing convenience foods category is a growing concern for food safety practitioners and public health officials.

The dynamic nature of frying and the sea changes that the industry is experiencing with trans fatty acids means that processors and restaurant operators must take even greater care to follow good quality practices.

As interest in the use of advanced thermal and nonthermal technologies to process foods increases worldwide, special attention must be paid to identifying key goals for these new tools.

An interview with Lee Sanders of the American Bakers Association reveals the latest food safety challenges facing bakeries today.

An interview with Ken Gall, New York Sea Grant and Smoked Seafood Working Group, discloses advancements in Listeria control for seafood producers.

Snack food manufacturers and other food processors that make products containing food allergens or trans fat face new labeling changes.

New French Bakery describes its approach to creating effective food safety and quality programs.