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See how AI is accelerating R&D formulation—without replacing food scientists.
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In this episode of Food Safety Matters, we speak to exposure scientist and toxicologist Dr. Alex LeBeau about the generation, interpretation, and responsible communication of food...
Scientists in Kyushu University have created a hydrogel film that can indicate when sealed food is starting to go off, without opening the package. The post Kyushu University scien...
Program prepares food industry professionals for leadership in a rapidly evolving global food system The post Texas A&M launches online Master of Food Technology and Leadership...
This episode of Food Safety Five highlights new research on cold storage practices for fresh-cut produce, food safety perspectives among small-scale produce growers exempt from FDA...
Mary Grace Winfrey, Research Fellow Two seafood products sitting side by side at a grocery store can appear nearly identical, yet...
The NRN editorial department was not involved in the creation of this content.
Modern food distribution systems depend on a delicate balance of time and temperature From seafood shipments and ready to eat meals to airline catering and home delivery boxes peri...
This article details how to conduct a lifecycle assessment for food packaging.
This episode of Food Safety Five discusses new research on avocado oil authenticity in processed foods, the effects of nanoplastics on bacterial biofilms in drinking water systems,...
India is at an inflection point with functional foods from turmeric and millets to next generation probiotics and postbiotics We are seeing genuine science move from the lab to the...
In this episode of Food Safety Matters, we speak to Rhodes Yepsen, Executive Director of the Biodegradable Products Institute (BPI), about developments in California packaging poli...
By Femi Olorunnaiye, P.E., P.Eng., M.Eng., PMP, Senior Process Engineer at Schreiber Foods Key takeaways: Food manufacturers should treat product recovery as a rigorous engineerin...
The Hiperbaric Global Roadshow Oklahoma, hosted by Oklahoma State University’s Robert M. Kerr Food and Agricultural Products Center (FAPC) in September, will showcase FAPC’s newly...
The self-affirmed GRAS pathway has supported innovation in the food industry for decades by allowing companies to bring new ingredients to market based on robust scientific evidenc...
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FDA recently proposed the most significant changes to its GRAS framework since 1958. For companies managing ingredient compliance, the proposed mandatory filing obligations raise q...
Modern investments in applied food safety research infrastructure are essential to bridge the gap between scientific discovery and real-world implementation.
CSIR Central Food Technological Research Institute CSIR CFTRI Mysuru has inaugurated a new secondary millet processing facility established with financial support from Milltec Mach...
Going beyond the “ultra-processed foods” debate, the proposal, submitted by observer organization IFT, asks Codex to develop a framework to discern which foods are promoting chroni...
Reformulating with natural ingredients? Learn how brands can protect quality, shelf life and consumer trust.
GRB Dairy Foods has launched a new campaign that takes consumers behind the scenes of its quality assurance process highlighting the advanced scientific testing used to validate th...
The ingredients giant is collaborating with startup Every’s OvoPro to give food companies innovative new protein options.
Taking a page out of the pharmaceutical industry's pharmacovigilance playbook, this article discusses why Food Safety and Quality Assurance (FSQA) teams need to monitor product per...
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