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Resulting from dialogues held by the Innovation Center for U.S. Dairy's Food Safety Committee, this article shares some of the learnings industry has assimilated for Cronobacter control by following the journey of a theoretical ready-to-eat (RTE) dry powder plant striving to eliminate Cronobacter in its environment.

This article presents a case study detailing one company’s five-step, culture-centric approach that transformed the company from experiencing food safety challenges to having no significant issues in the marketplace over a period of five years.

This article focuses on one of the three branches within the newly created U.S. Food and Drug Administration (FDA) Human Foods Program—the Office of Food Chemical Safety, Dietary Supplements, and Innovation—and its potential impact on food packaging.

The rising number of product recalls suggests that a more comprehensive, adaptive approach to prevention is needed. Organizations must evaluate several key areas, including robust operational and quality programs, clear standard operating procedures (SOPs), and comprehensive training programs. 

This article explores the potential of meat byproducts to meet the increasing global demand for protein, as well as their nutritional value, the processes needed to ensure their safety and shelf life, and sustainable, economic methods of protein extraction.

The dairy sector contributes significantly to the resilience and economic viability of farmers and rural communities. Most of the milk produced across the world comes from either independent, family-owned farms or smallholder farms and cooperatives, rather than from large, corporate farming operations.

This article explores effective methods to assess food safety culture within an organization and communicate key findings for continuous improvement. Knowledge on fostering a culture of food safety and driving positive change within an organization is also shared.

In February 2024, FDA clarified the regulatory pathway for human and animal foods produced from genome-edited plants in a final guidance titled Foods Derived from Plants Produced Using Genome Editing: Guidance for Industry.

Food manufacturers continue to face an evolving and expanding patchwork of state-specific restrictions on food additives. 

Dry sanitation is a pivotal practice in the food processing industry, particularly for facilities that produce low-moisture or low-water-activity foods. This article explores some of the trending technologies and approaches being developed to ensure the microbial safety of low-moisture foods in dry food processing facilities.