A recent sampling assignment conducted by the U.S. Food and Drug Administration (FDA) in Pennsylvania and Michigan found milk in 6.2 percent of dark chocolate and chocolate-containing products labeled as “dairy-free,” although all positive samples were also labeled with an allergen advisory statement.
A recent study explored how the use of uniform, threshold-based precautionary allergen labeling could increase food safety for allergic consumers, as well as enhance the number of foods available to them on the market.
GEA recently introduced its patented CONTA dual block valve technology for spray dryers that is hygienically designed to reduce microbial risk in food and dairy processing.
Food Standards Australia New Zealand (FSANZ) is considering changes to maximum residue limits (MRLs) for certain agricultural and veterinary chemicals in foods. A call for comment on the proposal is open.
In light of a recent investigation that found nearly half of honey imported to the EU is adulterated, UK researchers have demonstrated the promise of two innovative techniques—DNA barcoding and spatial offset Raman Spectroscopy—for detecting sugar adulterants in honey.
A recent University of Delaware study has shown that, although certain irrigation management approaches can reduce the levels of either cadmium or arsenic in rice crops, irrigation management may not be able to simultaneously mitigate both of the chemicals.
To advance food safety in the fresh produce sector, the Center for Produce Safety (CPS) has announced 14 new research projects, totaling $3.3 million in grants.
The UK Food Standards Agency (FSA) recently published the 2024 Food Crime Strategic Assessment. Since the last report in 2020, the UK food supply chain has faced significant disruptions, causing the food crime landscape to change and creating new opportunities for fraud.
With relation to circular agri-food production models, a recent article authored by Food and Agriculture Organization of the United Nations (FAO) experts has explored the current and emerging risks, data gaps, and opportunities for food safety.
