Supply Chain

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Action to curb the overall carbon footprint of the food and agriculture sector must be done with care in the frozen category, as the quality of frozen foods reaching the consumer depends on a collaborative effort among all links in the supply chain. 

Copeland has released its new GO real-time 4G/5G-NA tracker for cold chain tracking.

This article discusses the Global Dialogue on Seafood Traceability (GDST), the National Fisheries Institute (NFI) Sushi Council, and Culinary Collaborations' approach to food safety as high-risk, ready-to-eat (RTE) ingredient suppliers for sushi operations.

The recent lead chromate contamination incident in cinnamon applesauce pouches has underscored critical gaps in our national food recall system, and illustrates the urgent need to modernize food recall processes and enhance data-sharing among food safety and public health agencies.

Seafood supply chain solutions provider Trace Register now enables customers to glean maximum benefits from its TR5 platform with personalized training.

Following the death of one restaurant patron who consumed a ground beef burger contaminated with Shiga toxin-producing Escherichia coli O157 (STEC), a Montana meat producer has announced a voluntary recall.

The U.S. Food and Drug Administration (FDA) will hold an informational webinar on August 6, 2024 on basic Produce Safety Rule requirements for growing, harvesting, packing, and holding the most common types of mushrooms, as well as specialty mushrooms.

The National Academies of Sciences, Engineering, and Medicine (NASEM) conducted an evaluation of the infant formula market and has made recommendations to Congress and national agencies about the vulnerabilities in the infant formula supply that need to be addressed to prevent future shortages like the 2022 crisis. 

The Singapore Food Agency (SFA) has approved 16 edible insect species for import and sale in the country, and has set out the guidelines for insects to be approved as food.

A recent study conducted by researchers at NC State University has found a significantly higher prevalence of Campylobacter on backyard poultry farms than on commercial poultry farms, although the rates of antimicrobial resistance (AMR) were much higher among isolates from commercial farms.