Menu labeling has been a long time in coming, but it looks like another delay maybe pending.

The U.S. Food and Drug Administration (FDA) considers most products marketed as medical foods due to the misunderstanding of the food industry not to meet the definition of a medical food. What’s on your label?  

The basic principles of Hazard Analysis and Critical Control Points (HACCP) have been recognized since the 1970s, and more formalized HACCP programs have been continually evolving since then.

Increased consumer interest in food safety and quality issues, combined with expanding regulatory initiatives, are increasing the importance of testing.

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

Processors throughout the U.S. voice concerns about their sanitation programs under the Food Safety Modernization Act.

FDA recognized the importance of facilitating the development of industry training, and, in cooperation with the Illinois Institute of Technology’s Institute for Food Safety and Health, created the Food Safety Preventive Controls Alliance.  

This article explains how color additives are regulated in the United States, how their safety is evaluated and how compliance with laws and regulations is ensured.

 The Food Safety Modernization Act’s provisions on agricultural water require reevaluation.

Foreign material can be a difficult and costly issue in food manufacturing.