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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.
Learn about the basic concepts of food engineering and how it contributes to the field of food science.
How does food processing improve the safety, shelf life, palatability, and nutrition of food? Learn more about what food processing is and how it has evolved over time.
Food and supplement industry trends show consumers’ want more transparency. Learn more about what consumers are interested in and how working with a transparent third party lab can help you build a more trustworthy brand.
Doug Marshall, Ph.D., Chief Scientific Officer, reviews recent FDA and USDA regulatory updates that affect food processors. The updates include new rules and regulations, upcoming deadlines, regulator surveillance activities, recalls, and outbreaks.
Hear about PFAS, pesticides, mercury, histamine, sodium reduction, ag water, allergens, traceability, Appendix A & B, and other important activities.
The multidisciplinary field of food science allows us to have safer, more storage-resistant, nutritious, and better-tasting food products. Gain insights into the different science disciplines that propel the field of Food Science including food chemistry, microbiology, processing, engineering, genomics, and sensory science.
Fermented foods have gained popularity in recent years. Learn about the fermentation process, how they contribute to food sustainability and safety, and how partnering with a reputable ISO 17025 laboratory like Eurofins is essential for the success of your product.
What tools do you have in place to prevent cross-contact of allergens in your facility? Check out our helpful and comprehensive guide to understanding and implementing a successful food allergen environmental monitoring plan.
The COVID-19 pandemic created a favorable environment for increased economically motivated adulteration of ingredients and finished products. Adulterated ingredients entering your product can result in serious risk for your company. How can you reduce your company's risk?
Ethylene oxide is a highly reactive gas used in some countries to inhibit microbial contamination in certain food products.
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