AI for predictive food ingredient development AI for predictive food Artificial intelligence (AI) is changing how food ingredients are researched and developed. It helps scientists predict how ingredients will perform, improve formulations, reduce the number of laboratory experiments, and speed up the development of new products. By analyzing data on ingredient composition, processing conditions, sensory […]

Executive Summary & Impact Analysis Food labeling remains a fundamental element of food safety, consumer protection, and fair trade across the European Union. Regulation (EU) No 1169/2011 on the Provision of Food Information to Consumers (FIC Regulation) establishes harmonized rules governing the mandatory information that must accompany foods placed on the EU market. Food Business […]

Executive Summary Hurdle Technology is a scientifically established food preservation strategy that combines multiple preservation factors (“hurdles”) to inhibit the growth and survival of spoilage and pathogenic microorganisms. Rather than relying on a single severe preservation treatment, hurdle technology employs several complementary barriers—such as temperature control, reduced water activity (aw), pH adjustment, preservatives, and modified […]

Introduction Bakery manufacturing transforms cereal based raw materials into safe, high quality food products through a series of controlled steps that include mixing, forming, baking, cooling, and packaging. While bread, biscuits, and cakes share many of the same basic ingredients, each product follows its own manufacturing process to achieve the desired texture, flavor, appearance, and […]

Foodborne Illness Outbreak Investigation Underway: What the Food Industry Should Know Executive Summary Public health authorities are continuing to investigate a multistate foodborne illness outbreak affecting consumers across several locations. As with any active investigation, officials are evaluating epidemiological findings, laboratory results, and traceback information before confirming the source of contamination. Until the investigation is […]

Introduction Food safety failures can have serious consequences. They can lead to expensive product recalls, regulatory penalties, loss of consumer trust, and risks to public health. Instead of relying only on testing finished products, today’s food safety systems focus on preventing hazards before they become problems. Hazard Analysis and Critical Control Points (HACCP) is an […]

Advances in Paneer Processing, Preservation, Packaging, and Storage: A Scientific Review Advances in Paneer Processing, Preservation, Packaging, and Storage: A Scientific Review Paneer is one of the most widely consumed fresh dairy products in South Asia. Its soft texture, high protein content, and versatility make it an essential ingredient in numerous traditional and modern food […]

Harmonic Arts Holy Basil Tincture Recall: Health Canada Alert (Lot 25178) Health Canada has recalled one lot of Harmonic Arts Holy Basil Tincture after routine quality testing found that the product exceeded the acceptable limit for Total Aerobic Microbial Count (TAMC). The recall applies only to the affected lot listed below and was issued as […]