When you walk down the meat aisle at your grocery store, you’re likely to see the words “No Antibiotics Ever!” prominently displayed on a variety of products. Consumer brands such as Tyson® and Perdue® have committed to producing meat...
BY: PRAVEENA THIRUNATHAN & LILY YANG How did the Food Safety Modernization Act (FSMA) come about? How does this affect the job market of food scientists? What can we look forward to for the future of FSMA? Tune in...
BY: LAUREN SIPPLE Fluid milk consumption in the United States has declined steadily since the 1970s. A study by the USDA’s Economic Research Service found the decline appears to be related to generational differences, with younger generations consuming milk...
Name: Sanjay Gummalla, PhD Job title: Vice President, Regulatory and Technical Affairs Company: American Frozen Food Institute IFT Division(s) to which you belong: Food Laws and Regulations Division, Refrigerated and Frozen Foods Division How did...
By Benjamin Raymond Under new California Retail Food Code food handlers must wear gloves when touching food. This means bartenders when they mix a cocktail to sushi chefs rolling up a spicy tuna roll. News articles are filled with...