Food companies must look for solutions that allow the package to do what it needs to do: protect the product.  

Does packaging pose a risk, and how should it be addressed in your food safety management system?

Electron beam is a nonthermal, chemical-free technology that is slowly and steadily making a profound change in the quality and safety of foods, food ingredients and food packaging.

Interpreting voluntary advisory statements on products containing a gluten-free certification is a frequent and understandable source of confusion for both consumers and retailers.

It’s time for the U.S. Food and Drug Administration to reassess some additive clearances based on updated data.

What your company puts on the food label has many implications, from consumer choice to regulatory compliance. Learn how you may be affected by labeling trends.

 There is a real need for risk-based preventive controls to pinpoint food safety issues along the food supply chain.

Although no one disputes FDA’s interpretation of the National Environmental Policy Act, an environmental issue has only once prevented a clearance for a food packaging material from proceeding.

What does the term “gluten-free” actually mean to processors? To consumers?

The benefits of nanotechnology for the food industry are many and are expected to grow with time.