The summer season in the United States results in lots of time spent outdoors and on-the-go, with no shortage of snack foods in tow. However, unlike the snacks from past decades and all other prepared foods on the market, today’s products likely lack the artificial trans fats known as partially hydrogenated oils (PHOs). PHOs have been a subject of controversy and confusion among consumers for the past several decades since their commercialization in the mid-twentieth century. Let’s briefly examine their sudden rise in the marketplace followed by their dramatic decline, resulting in the current regulatory ban on PHOs. Continue Reading

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