Ray Marsili, of Dean Foods Technical Center, describes the importance of shelf-life stability testing and the food chemist’s role in this area.

Conducting a microbial challenge study can provide valuable information to food processors.

Guidelines intended to provide assistance to carbon dioxide suppliers and users in achieving compliance with applicable international regulatory standards.

EPA stated that the vast majority of dioxin exposure is found in food and there is a direct link between fatty foods and dioxin residues.

Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.