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As the Food Safety Modernization Act (FSMA) goes into effect in the US, it is essential for those governed by this regulation within the...

A recent Purdue study featured in the Journal of Food Science, deciphers why food ingredient blends are more sensitive to changes in climate than...

Two Eidgenössische Technische Hochschule Zürich or ETH professors Raffaele Mezzenga and Michael B. Zimmermann from the Department of Health Sciences and Technology have discovered...

Fraud has a financial cost, undermines customer and consumer confidence, and in the most serious cases, can damage consumers’ health and well-being. Fraud is harmful,...

A new method developed at the National Food Institute, Technical University of Denmark (DTU), halves the time it takes slaughterhouses to test for disease-causing...

Preferences for lamination adhesives used in flexible food packaging, such as stand-up pouches (SUPs), wrappers and bags, are shifting away from traditional solvent-based products....

Shrink sleeve packaging is on the rise, primarily in the beverage industry, though it has also seen an increase in use in tamper-resistant packaging...

Over the years, patterns of urbanization, changes in affluence and consumption habits along with population growth and environmental degradation have affected the security of...

HIV-positive people who received healthy food and snacks for six months were more likely to adhere to their medication regimens, and they, as well...

Why would certain small businesses make the significant investment in implementing an enterprise resource planning (ERP) system? There are many answers to that question, including...