Last month, the U.S. Food and Drug Administration (FDA) hosted a “Kickoff Meeting” in Washington, D.C., for a new law promised to revolutionize the nation’s food system
The Chesapeake Bay’s iconic blue crab is said to carry a distinctly fresh taste that’s prized by locals and tourists alike. But the crab cakes sold as authentically
It sounds like something straight out of agricultural science fiction: a liquid solution containing unique bits of DNA that gets sprayed on foods in order to easily identify information about
Despite the common belief that food fraud in the United States is a rarity, the globalized nature of our food supply chain means many of our favorite foods and ingredients
Food Safety News interviewed Tejas Bhatt, manager of food safety programs at the Institute of Food Technologists, about food traceability at the recent 2013 annual meeting of the International Association
Early this year, the discovery that horsemeat was being substituted for beef in some European foods triggered widespread concern over food fraud in the EU. This substitution, deemed the “horsemeat
Imagine that you’re in the produce section at the grocery store. You pick up a container of leafy greens with a QR (quick response) code on the label and
Without necessarily knowing the term “traceability,” consumers have been calling for it in their food system for a long time. The evidence of that comes from the food industry itself,
Take a moment to consider some of the foods found in a supermarket: eggs, tomatoes, coffee — maybe even chocolate chip peppermint brownie ice cream. Now, try to imagine all the
The Situation: Food withdrawals, rejections and recalls cost the food industry $7 billion dollars annually. The majority of these costs aren’t just from “worst case” recall scenarios where people
Tim Chamberlain seems like a nice enough guy. According to the Indianapolis Star he started growing cantaloupe and watermelon on an acre of land and now, 30 years later, he
Traceability is soon going to be a requirement for pigs raised for slaughter in Canada. The Canadian Food Inspection Agency has written new regulations designed to require pork producers to