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.

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.

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

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?

Op-Ed: Are consumers, social media and questionable regulations undermining food science? You be the judge.

Will labeling of a genetically modified organism (GMO) on a food package really provide useful information?

It is important for manufacturers of organic or clean-label products to select packaging that helps them deliver on brand promises of purity.

“Natural” does not necessarily mean “safe;” but what does this word really mean in terms of food safety?

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.

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?