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Home » Topics » Food Type » Natural/Organic

Natural/Organic
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ARTICLES

The Use of Insects as Food Ingredients

John N. Kinyuru Ph.D., RNutr Jeremiah Ng'ang'a
August 20, 2019
The risks posed by edible insects as food depend on the species of insect, the feed they consume, the environment they inhabit, and the production and processing methods adopted.
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Evaluating Risk in Foods at Farmers’ Markets

October 17, 2017
Can products be made safely in the home for sale at farmers’ markets? Verifying the types of foods that are low risk and can be made safely in an uninspected home can be challenging.
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Will Food Science Prevail?

January 17, 2017
The operative question is: Just who represents science? This article represents an opposing view to our eDigest article, published on December 6, 2016, by Andrew G. Ebert, Ph.D. FIFT, CFS
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Will (or Can) Food Science Prevail in Today’s World?

December 6, 2016
If you believe that those mistrustful of science or hesitant to accept scientific validity are of a certain uneducated class, or driven by religion or other belief systems, you are likely wrong. What can be done?
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Whatever Happened to Sound Food Science?

October 18, 2016
Op-Ed: Are consumers, social media and questionable regulations undermining food science? You be the judge.
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GMO Labels: Win, Lose or Draw?

July 19, 2016
Will labeling of a genetically modified organism (GMO) on a food package really provide useful information?
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Packaging: The Final Ingredient

June 12, 2016
It is important for manufacturers of organic or clean-label products to select packaging that helps them deliver on brand promises of purity.
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Natural or Unnatural—That Is the Lingering Question

March 1, 2016
“Natural” does not necessarily mean “safe;” but what does this word really mean in terms of food safety?
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Safety Is a Cornerstone of Ingredient Sustainability

February 10, 2016
Food manufacturers are working to increase the sustainability of their global footprint while at the same time making their products better and safer from farm to plate.
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On-Farm Practices of Beef Producers and Processors: What Are the Gaps in Food Safety?

April 6, 2015
Are foods produced close to home by small, independent producers really inherently more safe than—or at least as safe as—foods produced by large companies?
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LIVE: March 4, 2021 at 4:00 pm EST: This webinar will present a risk-based model for an EPM program, which aligns with international guidelines and expectations. The model offers a pathway for the standardized implementation of EPM in any food company.

March 9, 2021

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LIVE: March 9, 2021 at 2:00 pm EST: During this webinar, you’ll hear insights, best practices, and lessons learned from an expert panel with experience transforming their quality processes in the food and beverage industry. You’ll also learn how to best leverage rapid digitization to accelerate your quality journey. 

March 16, 2021

How Can Data Science Boost Food Safety?

LIVE: March 16, 2021 at 2:00 pm EDT: Join our live webinar with industry thought leaders to explore the potential power of new technology in improving food safety. We’ll explore how machine learning and big data scanning solutions can help support food safety and traceability when combined with sector expertise.

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