Food Safety Magazine Editorial Team

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.

The researchers believe that the approach could be applied to reduce the allergenicity of other foods while maintaining functional properties.

The Seventh Annual Meeting of the International Heads of Food Agencies Forum (IHFAF), a summit convening the heads of international food safety agencies and senior representatives from the Codex Alimentarius Commission, concluded in Auckland, New Zealand, on April 24.

Among other provisions, the Food Labeling Modernization Act would set conditions for the use of the terms “natural” and “healthy,” expedite the creation of a front-of-pack nutrition labeling system, and improve ingredient list readability.

The bills to be discussed address issues like “Generally Recognized as Safe” (GRAS) determinations, food chemical safety reassessments, food labeling, infant formula and baby food safety, information-sharing between federal and state agencies, additional FDA authorities for human foods oversight, and other topics.

The plan includes the creation of a new, central National Food Safety Center in Iowa and Science Center in Georgia. Approximately 200 (two-thirds) of USDA-FSIS’ Washington D.C.-area workforce will be relocated. Other USDA offices, including ARS and NIFA, also face restructuring and relocations.

The heaters are designed for use in environments where combustible dust, vapors, or gases may be present, including food and beverage processing facilities. 

The list includes kits validated for Salmonella, Campylobacter, Listeria, and Escherichia coli.

Taking place June 24–25 in Oak Brook, Illinois, the event provides strategic insights and practical solutions tailored to the nut industry.

Novel foods approved for import and sale in Singapore include cultivated chicken and quail, mycoprotein, algal and fungal biomasses, precision-fermented sodium salts, and other foods.