Creating Novel Foods? Know the Microbiological Safety Risks
New foods introduce fresh flavors, new benefits, and new customers. But novel formulations also raise safety questions that need answers long before...
food and beverage
ISO 22002:2025 PRP Updates Explained for FSSC 22000 Version 6 Sites
Reviewed By Kaci Foote, Accreditation Manager, FSNS Certification & Audit 1-Minute Summary FSSC...
Short-Notice SQF Audit Keeps Hilmar’s Certification Plans on Track
Hilmar, a California-based manufacturer of cheese and whey protein, serves customers in more than 50 countries. The...
SQF Edition 10 is Here: How to Prepare Your Site
Reviewed and Approved by Kaci Foote, FSNS Certification & Audit Accreditation Manager 1-Minute Summary SQF...
How Listeria Strain Typing Supports Faster, Smarter Investigations
1-Minute Summary Listeria strain typing helps show whether product and environmental isolates are related, supporting faster source...
How to Calculate Shelf Life of Food Using End-of-life Criteria
1-Minute Summary Define microbiological, chemical, and sensory end-of-life criteria before testing. Use shelf life studies to...
Powdered Dairy: Low Moisture Does Not Equal Low Risk
1-Minute Summary Low water activity prevents bacterial growth in powdered dairy, but it does not prevent pathogen survival. ...
Modernizing Classical Analysis: Rapid, Sustainable Technologies for Moisture, Fat, & Ash Testing in Food & Pet Food
1-Minute Summary Rapid moisture, fat, and ash testing reduces turnaround from hours to minutes. AOAC-validated methods ensure...
How to Reduce Food Shelf Life Testing Cost Without Compromising Data
1-Minute Summary Food shelf life testing cost is incurred by baseline study setup and variable study design choices. Larger studies can...