Food Safety and Quality Blog

LABELING

The Truth About Food Allergens: More than Just a Precaution

LIFE CYCLE ASSESSMENTS

Environmental Sustainability: A Missing Ingredient in the Advisory Committee’s Report for the 2025–2030 Dietary Guidelines for Americans

SENSORY

Food and Mood: Exploring the Sensory Connection

TRAINING

Food and Beverage Training at Different Levels in an Organization

DIETARY SUPPLEMENTS

Prebiotics, Probiotics, and Postbiotics: Nourishing the Microbiome

DAIRY

Holiday Harmony: The Art, Science, and Safety of French Cheese Imports

SPICES

Tracking Lead in Cinnamon: The Root Cause of Spice Contamination

PET FOOD

Crisis Management in Pet Supplements: Why Being Prepared Matters

EMP

Ready for the Next Food Crisis? Key Takeaways from Listeria & E. Coli Outbreaks

CHEMISTRY

Pesticide Residue Limits Explained: What Keeps Our Food Safe?

GLOBAL ENTRY

US Import Alerts and Exporting from Canada

GLOBAL ENTRY

From Scandal to Safety: How US Dairy Regulations Evolved After China's Melamine Crisis

TRAINING

Challenges Training Frontline Workers

INGREDIENTS

Support for Detecting Potentially Banned Dyes Used In School Foods

PET FOOD

Unlocking Pet Preferences: A Dive into Sensory Testing for Pet Foods

FOOD SAFETY SOFTWARE

Allergen Labeling Compliance – Challenges and Solutions

DAIRY

Summer Tradeshows: Key Trends in Food Safety and Innovation

CONSULTING

Helping a Facility Achieve BRCGS Certification in Just Six Months

PET FOOD

Transforming Pet Food Safety With Advanced Solutions

AUDITING

Auditing Data Analysis

DIETARY SUPPLEMENTS

Adulterated Dietary Supplements: Challenges and Consumer Safety

INGREDIENTS

The Not-So-Sweet Debate On WHO/IARC Carcinogenic Classification

TRAINING

Environmental Footprinting of Food Value Chains in North America

MEAT

Listeria monocytogenes Contamination in Ready-to-Eat (RTE) Meats

CHEMISTRY

PFAS Quantification: Meeting Compliance and Public Health Challenges

CONSULTING

Importance of Annual Risk Assessments

PEANUT, TREE NUTS

Climate Change and the Stress on the Food Industry

INGREDIENTS

Guiding Food Additive Compliance: Mérieux NutriSciences' Support

DAIRY

Ice Cream Method Validation, Detection of Listeria monocytogenes

ANALYTICAL TESTING

How’s Your EMP Program Doing?

SPICES

Navigating Pathogen Risks and Ensuring Food Safety in Spices

PLANT-BASED, NOVEL FOODS

Global Approval for Cultivated Beef Signals Industry Growth

SPICES

Food Fraud Battle: Securing the Spice Supply Route

DAIRY

Ice Cream Crisis Management: Pathogen Risks & Prevention Strategies

PLANT-BASED, NOVEL FOODS

Alternative Proteins and Novel Foods

CHEMISTRY

Understanding the Ubiquitous Presence of PFAS

PLANT-BASED, NOVEL FOODS

Challenges and Opportunities in Plant-Based Protein Innovation

MEAT

Quantifying Salmonella in Poultry

SUSTAINABILITY

Breaking Boundaries in Sustainability

MICROBIOLOGY

Multifunctional Roles of Organic Acids

TRAINING

Investing in Employee Success Is Investing in Company Success

SPICES

Two Foundations of Spice Quality: Potency and Purity

DAIRY

Moo-ving Forward: The Future of Dairy Lies in Plants

CONSULTING

Mastering Environmental Monitoring Programs (EMPs)

INGREDIENTS

Reducing Sugar in Foods Through Reformulation

MEAT

Monitoring Software for Shifting Salmonella Regulations

CHEMISTRY

The Critical Role of Non-GMO Testing

CONSULTING

Elevating Food Industry Audits through Last-Minute Consulting Hires

TRAINING

Bridging the Training Divide in the Digital Era

SENSORY

Sensory Services to Shape Consumer-Centric Success

CONSULTING

Embracing Food Safety Consulting Services

MEAT

Expert Tips for Preparing for Your 2nd/3rd Party Animal Welfare Audit

TRAINING

Introducing Silliker University: Your Path to Success

PLANT-BASED, NOVEL FOODS

Cultured Meat Products Enter Us Market, USDA Approved

CONSULTING

Navigate Complex Food Safety Challenges with Proven Food Safety Consulting Expertise

FOOD SAFETY SOFTWARE

Frozen Foods Recalls? Mérieux NutriSciences Has You Covered

MICROBIOLOGY

IAFP 2023— Exploring Microbial Research and Innovative Testing Methods

MICROBIOLOGY

Unlocking the Power of Rapid Commercial Sterility

FOOD MANUFACTURING

How to Ensure Food Safety Compliance with EMP's

MICROBIOLOGY

E. Sakazakii, Now Called Cronobacter Spp. and C. Sakazakii Reclassification

GFSI

Tips for a Successful Transition from GMP to GFSI Certification

FOOD SAFETY SOFTWARE

Data Readiness and Digitization for Food Producers

DIETARY SUPPLEMENTS

Evidence-Based Probiotics and Digestive Health: What You Need To Know

CHEMISTRY

Heavy Metals in Food and the Closer to Zero Campaign

CHEMISTRY

A Look into the Man-Made Health Risk

MICROBIOLOGY

Latest Food Safety Goals That Will Help Reduce Salmonella Infections

CONSULTING

Laboratory Accreditation for Analyses of Foods (LAAF) FAQ

PLANT-BASED, NOVEL FOODS

Lab-Grown Meat Makes Breakthrough with FDA Approval

CHEMISTRY

Get To Know Your Pesticides

GFSI

BRCGS Food Safety Issue 9—What Changes Are Coming?

REGULATORY

Understanding the Evolving Limits for Heavy Metals in Foods

CONSULTING

Is FDA Detention Interrupting Your Supply Chain?

SPICES

Decoding Herbs, Spices, and Botanicals

GLOBAL ENTRY

Food Fraud: Uncovering Risks Lurking In the Global Supply Chain

RESEARCH PROJECTS

The ABC’s of Cyclospora

LABELING

Front-of-Package Nutrition Labeling Comes To Life in Canada

DIETARY SUPPLEMENTS

Something to Chew On: Analytical Challenges in Testing Gummies

SENSORY

Only Fools Skip Sensory Testing

SENSORY

Love and Affective Testing

PLANT-BASED, NOVEL FOODS

Clostridium Botulinum in Plant-Based Proteins

LABELING

Considerations for Alcohol Labeling In Canada

LABELING

The New Normal for Food Labels in Canada

GFSI

The Top Ten Auditing Mistakes Manufacturers Make

RESEARCH PROJECTS

The Discovery of Five Novel Listeria Species

LABELING

Bottoms Up: Hot Topics for Alcohol Labeling In the U.S.

CONSULTING

Toxicology 101: A Three-Part Series

CHEMISTRY

Acrylamide Reduction Remains Top of Mind

INGREDIENTS

Sweeter Things: Formulating With Sweeteners

MICROBIOLOGY

Spoiler Alert: Yeast and Mold Basics

SENSORY

Is More Better? The Use of Small Group Consensus In Quality Assurance

MICROBIOLOGY

Using a Blanching Process to Control Pathogens on Produce

MICROBIOLOGY

How an Effective Wash System Can Reduce Contamination in Produce

CHEMISTRY

The Rise and Fall of Partially Hydrogenated Oils (PHO’s)

PET FOOD

FAQ Pet Food Labeling Regulations

RESEARCH PROJECTS

Ask the Experts: Microbial Identification Testing Updates

FOOD SERVICE

Using Sensory Testing as a Quality Assurance Tool for Food Service

CHEMISTRY

Five Fun Facts about Veterinary Drugs

MEAT

5 Common Questions About Campylobacter Chicken Risks Answered

DAIRY

HACCP Program Use in Dairy Operations