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Home » Topics » Food Type » Natural/Organic

Natural/Organic
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Natural and organic products contain no artificial ingredients or added colors, and are minimally processed or processed in a manner that does not fundamentally alter the product.

ARTICLES

plant-based meat

Safety and Nutritional Risks Associated with Plant-Based Meat Alternatives

Several challenges are associated with newer plant-based foods, including allergen, chemical, quality, and microbiological concerns
Diana Bogueva Ph.D. David Julian McClements Ph.D.
April 20, 2022

This article examines the food safety and nutrition risks and challenges of plant-based meat alternatives, including allergens, natural toxins, additives, microbial risks, and other issues.


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Burger

Planting the Food Safety Flag: Plant Protein's 'Better Food' Halo Shouldn't Breed Food Safety Overconfidence

The plant-based foods sector must emerge from its "learning curve" as a mature industry with a strong sense of food safety purpose
Randy Huffman Ph.D. Peter J. Taormina Ph.D. Spir Marinakis Janet Riley M.S. Amanda Cox
April 18, 2022

This article examines the food safety and quality aspects of plant-based protein products. Consumers may perceive food safety risks for plant protein as lesser, and may not be as vigilant when preparing plant protein products. Food manufacturers must be diligent in applying the same comprehensive food safety strategies used for meat and poultry production and processing to plant-based protein production to ensure food safety.


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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
Read More

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?
Read More
More Articles Tagged with 'Natural/Organic'
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Events

August 18, 2022

ATP Depletion – An Overlooked Concern of Rapid Hygiene Assessments

LIVE: August 18, 2022 at 2:00 pm EDT: This webinar will present recent research from the University of Wisconsin–Madison demonstrating this ATP-depletion phenomenon and how processors can guard against such false negative assessments.

August 23, 2022

Pathogen Control in a Low-Moisture Environment

LIVE: August 23, 2022 at 2:00 pm EDT: From this webinar, attendees will learn best practices for low-moisture/dry sanitation programs, environmental monitoring, hygienic design, and how to establish and enforce controls for Salmonella and Cronobacter.

August 30, 2022

One Size Fits…How to Adapt Your Food Safety Culture Efforts to Functional Ways of Working

LIVE: August 30, 2022 at 1 pm EDT: We will look into how company culture influences biases and hear from leaders at Arla, Blue Apron, and Birchwood Foods who have actively worked to understand and change their functions and biases to improve food safety through their company cultures.

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Trends in Food Safety and Protection

Trends in Food Safety and Protection explores the recent developments and ongoing research in the field of food safety and protection. The book covers improvements in the existing techniques and implementation of novel analytical methods for detecting and characterizing foodborne pathogens.

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