Highlights

  • 1,610 notices of Proposition 65 lawsuits filed during the first half of 2020, including a peak of 348 notices filed in March at the start of the COVID-19 pandemic.

  • On April 1, new Proposition 65 warning requirements took effect

  • Hundreds of Proposition 65 lawsuits have targeted food products in recent years

  • Businesses must understand the requirements and their chemical risks

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Thank you for visiting us at IAFP. This year’s conference brought together experts from across the globe to learn, engage, and collaborate on the latest scientific advancements in the food industry. As we reflect on the successes of the show, we wanted to share with you some of the highlights that stuck out to us!


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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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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