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In this episode of Food Safety Matters, we speak to food science and packaging expert Dr. Claire Sand about the regulatory, sustainability, and technical considerations for food companies regarding chemicals of concern in packaging, and what the future of food packaging might look like.

Applying wet sanitation in dry environments often increases risk. Food processors need a balanced understanding of these risks and their desired cleaning outcomes; specifically, the impact of different sanitation practices and how those impacts are driven by hygienic design challenges in their facilities.

This article explores the journey to safe, high-quality natural colors at Oterra, from the field to harvested raw materials to finished product, and how the company maintains compliance with global food safety and regulatory frameworks.

Manufacturers that proactively align decorative ingredients with clean-label, non-GMO, and allergen management strategies are better positioned to meet retailer requirements, reduce operational risk, and respond to changing consumer values.

This article discusses how effective supplier screening is critical to managing risks such as food fraud, regulatory non-compliance, and unethical sourcing.

Preventive maintenance, which involves a great deal of documentation and recordkeeping, can be considered as the most complex and detailed of the essential prerequisite programs.

When experts from human food, animal food, academia, and government sit at the same table, the common ground is often larger than expected.

Some EU and UK food law changes in development could arrive sooner than expected, and others will take more time to go into effect. This article discusses food law changes to watch for in 2026.

By prioritizing evaluation, a food business can ensure that training programs deliver real value to the employee and business while optimizing resources, driving growth, and promoting continuous improvement.