Case Studies

The U.S. Department of Agriculture (USDA) implemented the National Bioengineered Food Disclosure Standard (NBFDS) in 2022. This regulation mandates clear labeling for retail food products containing bioengineered (BE) or 'GMO' ingredients, giving consumers more insight into what they are eating. In this guide, we will explore what qualifies as a bioengineered food, which products are subject to labeling, and how businesses can comply with the regulations outlined in NBFDS.

Which food labeling rule applies to your food product? Learn more about USDA and FDA Food Labeling guidelines, coverage, and differences.

Watch this webinar to gain an understanding of the difference between the USDA and FDA labeling regulations.  Also, learn which products fall into which regulation.

Analytical method development and validation is a complex topic; in this webinar, Josh Rhein and Leo Schilling attempt to break it down for you and discuss some best practices.

What are the labeling standards for gluten-free foods? Gain insights on the FDA's definition of gluten-free products and foods and how to meet voluntary labeling standards.

Learn more about global food security, why it is important, and how food science and technology play an important role in mitigating global food insecurity and reducing food waste.

When developing a new food ingredient or product does it mean to be FDA-compliant? Food grade vs. food-safe, what's the difference? And how is a product generally recognized as safe? Learn more about these FDA terms and if they apply to you.

This webinar discusses current analytical trends, focusing on low level cannabinoids testing and meeting stringent limits for pesticide residue testing. We briefly review navigating API and OTC testing to meet GMP requirements. Finally, we share updates related to hemp and feed, as well as the certification process of the USHA.

Ethylene oxide is a highly reactive gas used in some countries to inhibit microbial contamination in certain food products.

Learn more about the similarities and differences between the terms: fraud, defense, authenticity, and adulteration when it comes to foods, ingredients, and supplements.