U.S. Sen. Roger Marshall, R-KS, has introduced The Better Food Disclosure Act (The Better FDA), a to reform the “Generally Recognized as Safe” or “GRAS” practice by which the Food and Drug Administration (FDA) currently allows food companies to self-certify the safety of new food ingredients and introduce them into
Continue Reading Better FDA Act offers ingredient oversight, but it might work ‘like a lobster trap’
The European food sector has called for different methods to be used more in scientific and regulatory risk assessments.
FoodDrinkEurope said New Approach Methodologies (NAMs) can improve the relevance of data available for food safety risk assessment and avoids animal use. NAMs are any non-animal based approaches that can help
Continue Reading EU food sector pushes for modern approaches in risk assessment
Pepperidge Farm Inc. has recalled four flavors of its Goldfish crackers because they were made with a whey powder ingredient that has been recalled for potential Salmonella contamination.
The Goldfish cracker recall includes 18 separate package styles of four flavors — Flavor Blasted Xtra Cheddar; Flavor Blasted Sour Cream &
Continue Reading Pepperidge Farm recalls Goldfish because of whey powder
The Campbell Co. of Canada is recalling Pepperidge Farm brand Goldfish crackers because of possible Salmonella contamination. Canadian officials did not report the source of the potential contamination, but a U.S. Goldfish recall says a whey powder ingredient is to blame.
In Canada, one flavor of Goldfish crackers are subject
Continue Reading Campbell Co. recalls Pepperidge Farm Goldfish in Canada
It is not known how many food companies used potentially contaminated whey powder in their products; it is not known how many pounds of
Continue Reading FDA, producer release few details about recalled whey powder
Increased use of ingredient-based analyses is being promoted by researchers after the method was used to identify the source of infection in an E. coli outbreak.
Public Health England was alerted to an outbreak of Shiga toxin-producing E. coli (STEC) O157 phage type
Continue Reading Analysis shows source of E. coli outbreak was leafy greens
The food manufacturing industry has always been concerned with the quality and safety of the food they produce. At the very lowest level, it is an unwritten ethical requirement. But the topic of food safety and quality has never been in the news like it is now.
There are many
Continue Reading Keep the links in supply chain connected to boost food safety
London’s Solution Sciences Ltd. is not going to be stopped by the “ick” factor. It’s plans on making the bacterium M. aurum a “novel” food ingredient in Europe. The application is currently before the Food Safety Authority (FSA) in the United Kingdom. “The applicant 
wants to market M aurum as
Continue Reading Would you like to supersize your gut bacteria with that?
Taco Bell has revealed the remaining 12 percent of the ingredients in its “seasoned beef” that are not beef. At its website, Taco Bell lists the following as the comprehensive ingredients in its “seasoned beef” mixture: “Beef, Water, Seasoning [Cellulose, Chili Pepper, Onion Powder, Salt, Oats (Contains Wheat), Maltodextrin
Continue Reading Taco Bell Reveals ‘Weird Names’ of Seasoned Beef Ingredients
Can a food manufacturer determine that an ingredient is generally recognized as safe (GRAS) and maintain trade secrets
information on that ingredient? The answer to this question may be more perplexing than Congress originally intended when it created the GRAS exemption to food additives in 1958. At that time, food
Continue Reading Food Ingredients: Trade Secrets vs. Public Disclosure
