If food manufacturers want to stay competitive and secure greater profits, they must actively work to reduce their energy consumption—and the benefits will carry into food safety and quality.
The Spring program of the Food Safety Consortium Virtual Conference Series kicks off with a keynote address from FDA’s Deputy Commissioner for Food Policy and Response, Frank Yiannas, and stakeholder discussions about industry transformation.
By understanding best practices and lessons learned from early adopters of technology, food safety professionals can undertake successful digital transformations that efficiently and effectively arm them with improved data access and actionability that ultimately results in reduced food safety risks and increased quality.
Extensive fraud in Greek honey imports has been discovered.
Increased regulatory scrutiny could change the landscape of phthalate litigation as it relates to exposure through food.
The law expands the definition of major food allergen to include sesame.
An Indian snack maker files a lawsuit against a Georgia-based company.
Having high aspirations and career goals requires disciple both at work and at home. It is important to build a strong network of others who can support you.
The issue was uncovered during routine product sampling by FSIS.
Adulterated alcoholic beverages caused more than two-dozen deaths.