F.D.A. has no questions on acrylamide-reducing yeast’s GRAS status 05.23.2016 By Jeff Gelski The baker's yeast may reduce acrylamide in food products by up to 90%, according to Renaissance BioScience Corp.Read More
Rich Products, Cornell open food safety lab 05.17.2016 By Eric Schroeder Rich pledges $250,000 to the 1,396-square-foot facility on university's campus.Read More
New I.A.O.M. president eyes ambitious employee safety goal 05.10.2016 By Arvin Donley Brad Allen is making “focusing on employee safety with zero (incidents)” one of his two primary goals during his one-year term.Read More
More questions than answers in baked foods recalls 05.06.2016 By Josh Sosland No illnesses reported in wake of several recalls.Read More
AIB provides open access to kill step research 04.29.2016 By Eric Schroeder Information published in Journal of Food Protection.Read More
General Mills expanding food safety footprint 04.21.2016 By Eric Schroeder Company spent $13 million on food safety during fiscal 2015.Read More
FSMA rules have flexibility built in 04.05.2016 By Laurie Gorton But it will have to be applied in different ways.Read More
U.S.D.A. investing in nanotechnology research 04.01.2016 By Eric Schroeder Funds may be used to study nanotechnology applications in food safety, increasing crop yields.Read More
F.D.A. gives final guidance on acrylamide reduction 03.14.2016 By Jeff Gelski The surface area of french fries ranks in importance as does the choice of leavening agents in cereal-based foods.Read More