The term “dioxins” refers to a group of toxic compounds formed as a result of human activity, such as waste incineration, backyard burning and industrial processes involving chlorine. Once produced, they continue to linger in the environment due to their strong chemical structure that is resistant to breakdown. Over time, they make their way into our rivers, lakes and soil, eventually landing up in our food supply. But should you be worried about dioxins in your supply chain?  And if these toxic compounds could be present in your supply chain, what actions should you take? Ask yourself the following three key questions to help manage potential dioxin contamination. Continue Reading

The use of glyphosate, one of the most popular herbicides for agriculture, has become a hot topic in the press in both the United States (US) and the European Union (EU) over the past few years. Legislators, advocacy groups, food producers and scientists have been debating about the safety of glyphosate and on its usage on grain farms, in storage areas and even in our homes. To help food manufacturers understand how this affects their companies, we’ve answered five key questions about glyphosate below: Continue Reading

Yeast and mold get a bad rap, which is understandable in most cases. If yeast and mold appear in foods where they don’t belong, it can be a sign of a problem in the manufacturing process, or it could simply mean that you left your strawberries in the fridge for too long. No matter the case, there are some food and beverage items that we would not have without the aid of yeasts and molds.

These groups of organisms deserve our thanks for providing us with the following three foods: Continue Reading

Microbial identification and organism typing provide the food industry with a way to identify organisms and sub-species of those organisms. Laboratories specializing in this type of testing offer food companies a way to determine which harmful organisms may be present in their production plant ecology, as well as a particular ingredient or product that is out of specification. Additionally, this testing provides a way to confirm the presence of beneficial organisms in a product. Continue Reading

Our expert scientists are at the heart of everything we do at Mérieux NutriSciences, and they work hard every day to uphold our mission to protect consumers’ health. With that in mind, I recently interviewed Dr. Amy Parks, the Research Project Manager for Specialized Services at the Silliker Food Science Center (FSC), to learn about her background and expertise. She told me about her experience in the food industry, her role at Mérieux NutriSciences and why she enjoys working to ensure food safety and quality. Read on to learn more about Dr. Parks: Continue Reading

The infant formula market is growing rapidly as consumers decide to use powdered formulas as a supplement to, or in place of, breastfeeding. Formula typically serves as an infant’s sole source of nutrition, which poses unique challenges to infant food manufacturers. Because it serves as one of the only foods an infant consumes, it is vital to safeguard and protect infant formula against potential adulteration issues, whether that be physical, chemical or microbiological. Infant formula also contains more nutritional components than traditional foods, so the supply chain tends to be longer and more global than other commodities due to the procurement of many ingredients. Continue Reading

Whether you grew up taking a brightly colored Flintstones vitamin every day or depended on reminders from your parents to eat your vegetables, you learned the importance of getting your vitamins on a daily basis. With consumers increasingly demanding transparency in the nutritional content of the foods they choose, do you know which vitamins you need to list on your labels? If you are choosing to make a claim on your label regarding the vitamin content in your product, do you understand how that vitamin appeals to consumers? Continue Reading

This year, the Chicago Section IFT Symposium and Suppliers’ Night focused entirely on the hot topic of Clean Labels. During one popular session, a moderator asked a panel of consumers several questions regarding the Food and Drug Administration’s (FDA) undefined term, “clean label,” and marketing claims surrounding the term such as natural, which has also not been defined by the FDA. Research from Mintel was presented demonstrating how claims like, “no additives,” “no preservatives” or “non-GMO,” are becoming more commonplace. Below are four key takeaways our experts found most valuable from Chicago IFT 2017. Continue Reading