Food Safety & Quality Blog
Mérieux NutriSciences is dedicated to helping companies worldwide find practical solutions to today's food safety and quality challenges throughout the supply chain.

Nick Price

Recent Posts

Is the Color of Your Spice up to Snuff?

Posted by Nick Price

December 5, 2016 at 10:00 AM

spices_blog.jpgThough it probably takes a back seat to taste, color is an important factor when consuming food. Society has assigned what we consider the “ideal color” for various food items. For example, consider the produce section in the grocery store, where you may find yourself attracted to particular items with the most desirable color. Those colors are desirable because you equate them to a fresher, more ripe, or higher quality product. You grab the bright yellow bananas and leave the green ones behind (unless you’re willing to wait for the green ones to ripen at home).

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Topics: spices, spice products, Turmeric, Color Method, ASTA, ASTA Methods

Digesting the New FDA Dietary Fiber Definition

Posted by Nick Price

October 12, 2016 at 10:00 AM

fiber_blog_photo.jpgDietary fiber has received a significant amount of attention recently as part of a series of updates made to nutrition facts labels rolled out by FDA earlier this spring. The agency’s new definition of dietary fiber is “non-digestible soluble and insoluble carbohydrates (with 3 or more monomeric units), and lignin that are intrinsic and intact in plants,” and “isolated or synthetic non-digestible carbohydrates (with 3 or more monomeric units) determined by FDA to have physiological effects that are beneficial to human health.” The key here being ‘beneficial fiber’ as defined by FDA.

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Topics: Nutritional Labeling, FDA Regulation Updates, Dietary Fiber, FDA

Are the True Colors of Your Spices Shining Through?

Posted by Nick Price

November 20, 2015 at 10:05 AM

SpicesWhile public awareness over intentionally adulterated food products continues to grow, Mérieux NutriSciences now offers a screen for harmful dyes that are used illegally to enhance the color of spices and seasonings.

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Topics: spices, spice products

Fuzzy Areas in Dietary Fiber

Posted by Nick Price

June 22, 2015 at 1:03 PM

Dietary FiberThe majority of the components listed on standard nutrition panels are well understood.  Sugar, for example, is a nutrient that is actually the sum of several molecules, but the group is well defined and constant. There is little uncertainty. But this changes when we arrive at fiber on the label. Things are changing for fiber. Under FDA's proposed new nutritional label regulations, FDA intends to change its approach in how it defines and measures fiber. This will have far reaching implications for the food industry. 

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Topics: Dietary Fiber

Pet Food Safety: Front and Center For Consumers

Posted by Nick Price

March 27, 2015 at 9:15 AM

rebranding blogThe number of US homes with pets continues to rise, with approximately 85 million pet-owning households today. In addition, it is estimated that pet owners will spend nearly $23 billion dollars on food for their beloved companions this year alone.

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Topics: Pet Food, petfood forum 2015

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