Evaluating the general public’s food allergen knowledge gap

People who work in food production and processing, as well as food-allergic individuals, can tell you a lot about food allergens — what they are, how they work, and even how they are regulated and labeled. A new study shows, however, that the general public may still have a knowledge gap about food allergens, […]

Recent gene editing discovery could make gluten safe for all consumers

When we think of gene editing, our minds might go to stories of giving new traits to humans, or editing animals to be more disease-resistant. We might not think of plants, first. But the reality is, gene-editing in plants could have some of the more practical and important applications in the future, better positioning our […]

Neogen and Michigan State partner for innovation and food safety

In May 2017, Michigan State University broke ground for the Food Processing and Innovation Center (FPIC), an innovative and regulatory compliant commercial food development, processing, packaging and research facility. It was established to create a supportive environment to accelerate and mitigate risk for new product and process development for the food and agricultural industry. With […]

Who’s buying organic foods?

The year 2017 marked continued strength in the organic food market. According to the Organic Trade Association (OTA), U.S. sales surpassed $45 billion over the course of the year, more than doubling in size from a decade ago. OTA notes that the 2017 figures represent a 6.4% increase from the previous year — significant, considering […]

A rose by any other name: What to label alternative ‘dairy’ and ‘meat’ products?

The dairy and meat industries have been abuzz in recent years about the matter of names. Can alternative “dairy” products truly be called dairy? After all, we’ve always called the liquid inside of coconuts “milk,” even though coconuts assuredly don’t lactate. Similarly, can plant-based or lab-grown “meat” products use “meat” in their names?

It’s a […]

Robot-run restaurant kitchens prompt questions about man vs. machine

If you entered the newest restaurant in the chain Haidilao in Beijing, you might not feel like you’re stepping into the future. Everything seems typical at first — diners eating while servers mingle among tables, as expected — but behind the scenes, things get a bit more hi-tech.

Haidilao has set up a restaurant with […]

Food safety questions for your co-packer

The natural foods industry is bursting with new product concepts, from cutting-edge ingredients and unique delivery forms, to exotic flavors and creative packaging. Many of these products are developed by entrepreneurs and start-up companies who need the support of co-packers and contract manufacturers to bring their ideas to market. When it comes to food safety, […]

Beverage mega-mergers and food safety

The beverage industry, like much of the food industry, has seen a few large mergers in recent months.

Notable among these is the acquisition of Dr. Pepper Snapple Group by Keurig Green Mountain, forming Keurig Dr. Pepper. The melding of these giants — and others in the industry — has interesting implications for food safety, […]

Draft guidance addresses Listeria testing for RTE food production

Ready-to-eat (RTE) food producers were given new direction from the U.S. Food and Drug Administration (FDA) this year when its draft guidance “Control of Listeria monocytogenes in Ready-To-Eat Foods” was updated.

We’ve summarized the draft guidance before, but now we’ll go over the guideline’s approach to sampling and testing for L. mono.

Best practices

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Food safety at every step of the supply chain

Being at the top of the food chain is one thing. Being at the top of the food safety supply chain is another. It can be a precarious position to be in.

As any food industry professional knows, food safety can’t be guaranteed just because the practices used within one company’s facilities are spot-on. Top-notch […]