Supply Chain

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Supply chains are going digital, omnichannel operations are becoming the norm, and automation is everywhere. This should be good news for food fraud prevention. More data should mean more visibility, but in reality, it also creates more opportunities for both prevention and exploitation.

However, ultra-processed foods were consistently more affordable and dominated total U.S. grocery sales. The report, commissioned by IFIC, suggests that dietary recommendations and discussions about UPFs must be grounded in real-world consumer behavior, rather than treating these products as easily avoidable, and consider nutritional value.

The global food and beverage trade exhibition will take place on May 26–30 at IMPACT Muang Thong Thani, Bangkok, under the theme “BIGGER, BETTER, BOLDER,” welcoming food buyers and importers from more than 130 countries worldwide.

The PartPredictor tool and other digital resources offered by Parts Town have been updated to better help foodservice industry users find the right Original Equipment Manufacturer (OEM) parts, improve first-time fix rates, and reduce equipment downtime.

Agralarm’s newly released features include water meter monitoring, smarter dry contact sensor capabilities, scheduled reporting, and custom call lists.

Responding to growing consumer and regulatory demand for “natural” foods, the decision builds on Aldi’s removal of 13 synthetic colorants from its portfolio more than ten years ago. The grocer announced this ban while Congress, states, and industry debate ingredient oversight.

Conducted by NEHA and FDA, a survey of more than 2,700 retail food handlers has revealed strong food safety knowledge overall, with room for improvement in certain areas. The findings support recommendations for enhancing training programs.

This article previews upcoming sessions at the 2026 Food Safety Summit and ties in topical learnings from recent Food Safety Insights columns. 

In this episode of Food Safety Matters, we speak to Sandro Tarchini of the Cardano Foundation, a nonprofit dedicated to advancing the blockchain ecosystem, about the applications for blockchain throughout the food supply chain and how it can improve farm-to-retail traceability and transparency.

Per the new law, restaurants must place an identifying marker on any food item prepared for delivery or takeout that has been altered or substituted due to a consumer-identified food allergy or sensitivity.