Note: This is the first in a three-part series. Part II will appear on April 12th. Part III will appear on April 25th.

The USDA Agricultural Marketing Service (AMS) has issued its final rule governing bioengineered food and food ingredients. The law outlines the businesses, products, and high-risk inputs covered under the regulations, as well as the criteria for exemption. Yes, there’s a new sheriff in town, and he’s all about disclosure. 

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Earlier this year, Q1 held their 6th Annual Food Labeling Conference in Arlington, Virginia, where over one hundred representatives of the food industry gathered to discuss evolving regulatory issues within the food world. In today’s fast track to launch environment and short product lifecycles, organizations are challenged by the slow movement of supporting regulations and are forced to make calculated risks to satisfy their ever-demanding consumers. There were many excellent discussions and presenters at this conference, but they all had a basic theme that can be summarized in five key takeaways: Continue Reading

An estimated 15 million food shipments are expected to arrive at 300 U.S. ports of entry this year from up to 125,000 foreign facilities located in over 200 countries. In recent years, an upward trend in the volume and diversity of imported food shipments has created regulatory and food safety challenges. Addressing these challenges, the U.S. Food and Drug Administration (FDA) developed a new regulatory oversight strategy for ensuring the safety of imported foods.

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A meal plan indicating everything you should eat and drink seems like the perfect roadmap to achieve a goal weight. However, if this were the case, wouldn’t weight loss be easy? Not exactly. My first job as a registered dietitian was counseling members of a health club, and I quickly learned that there is much more to achieving diet-related goals than just providing education.
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At Mérieux NutriSciences we provide quality monitoring programs to food service and retail customers that often benefit from the use of small group consensus descriptive analysis. This technique combines the level of detail found in traditional descriptive analysis with the agility of consensus profiling. When applied correctly this technique results in fast, focused product monitoring.

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The recent Romaine lettuce recall—two in the last year—has turned the leafy green industry upside down. Flashbacks of the 2006 spinach recall in California’s Salinas Valley haunt the area’s farmers, the same farmers who after the 2006 outbreak implemented stringent practices through the California Leafy Green Marketing Agreement aimed at stopping the next outbreak.

But it happened again. Why?

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Co-authored with Erdogan Ceylan

Every summer, I sit under the carport with my family and shuck a few buckets of corn that we later boil and quickly freeze. I never thought much about that home process until I started working at the Mérieux NutriSciences Food Science Center and interacting regularly with customers who are on a much larger and elaborate scale doing the same thing with their vegetables.

Blanching vegetables not only improves product quality by changing the texture, preserving the flavor and color, but it can also serve as a critical control point in regards to pathogen inactivation.  Continue Reading

Did you ever wonder why your favorite ice cream has the nutrition information for a ⅔ cup? It’s because the Food and Drug Administration (FDA) has developed serving sizes for multiple categories referred to as Reference Amounts Customarily Consumed (RACC).

The ice cream you purchase from any retailer will be using the same serving size (household measure may differ), so you’re able to easily compare the nutrition information. The FDA took a look at the RACC’s and updated them with the 2016 Nutrition Facts Label to better fit what people are actually consuming in one sitting.

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