Traceability means that one can identify not only the source of the ingredients, but also a whole set of inputs—the entire history of what went into making the product
Reforms made to the market authorization process for products regulated by the UK Food Standards Agency (FSA) took effect on April 1, 2025, with two notable changes.
The Singapore Food Agency recently published an updated guidance document for industry on the requirements for the safety assessment of novel foods and novel food ingredients.
FAO recently published a report on the food safety aspects of precision fermentation, covering nomenclature issues, the production process, and regulatory frameworks.
Food Standards Australia New Zealand has opened a call for comment on revised egg food safety and primary production requirements in the Australia New Zealand Food Standards Code.
With the passage of House Bill 81, Utah will ban the addition of fluoride to public drinking water systems beginning May 7, 2025. Community water fluoridation has come under scrutiny in recent years due to concerns about its affect on children’s IQ.
The European Commission published a FAQ document to clarify the requirements of Regulation (EU) 2025/179, which mandates whole genome sequencing (WGS) testing and data reporting for important foodborne pathogens when suspected to be associated with a foodborne illness outbreak.
The European Food Safety Agency (EFSA) has opened a call to all small- and medium-sized businesses in the novel foods sector that are interested in receiving the agency’s guidance on the application requirements for novel food authorization in the EU.
The U.S. Department of Health and Human Services (HHS) has announced a major restructuring that includes the firing of 10,000 employees across all its departments. FDA and CDC will lose 3,500 and 2,400 current staffers, respectively. HHS says FDA food reviewers and inspectors will not be affected.
The UK Food Standards Agency (FSA) has been awarded £1.4 million for the development of a new innovation hub focused on improving the regulation of novel foods and novel food technologies, especially precision fermentation.
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