FDA Food Safety Update: 2026 Salmonella Enteritidis Egg Outbreak Expands Across Multiple States Executive Summary The U.S. Food and Drug Administration (FDA), in collaboration with the Centers for Disease Control and Prevention (CDC) and state partners, continues to investigate a multistate outbreak of Salmonella Enteritidis associated with recalled shell eggs distributed by Midwest Poultry Services, […]

Food safety and scientific update: engineered dietary fiber (inulin propionate ester) and metabolic health research Executive summary Researchers are continuing to study inulin propionate ester (IPE), an engineered dietary fiber designed to deliver the short-chain fatty acid propionate directly to the colon. Early studies in humans and laboratory models suggest that IPE may help regulate […]

Precision agriculture supports food processing with stronger food safety and supply chain resilience Executive summary Precision agriculture technologies such as drones, artificial intelligence (AI), remote sensing, Internet of Things (IoT) sensors, and digital farm management systems are becoming more common across agricultural production. Their primary purpose is to improve crop management and productivity, but they […]

Food safety update: Climate-smart agri-food innovation gains momentum Executive summary Governments and industry continue to invest in climate-smart agriculture, sustainable food production, and value-added food processing. While these initiatives are largely driven by environmental and economic goals, they also affect food safety, supply chain resilience, and regulatory compliance. Investments in digital agriculture, artificial intelligence (AI), […]

Food safety update: Packaging industry shifts toward next generation food technologies Executive summary Recent packaging industry events and conference announcements point to a growing emphasis on technologies that support both sustainability and food safety. Current research and investment are centered on sustainable packaging, digital manufacturing, artificial intelligence (AI), smart supply chains, and circular economy practices. […]

Food safety update: Fine grained food image understanding improves AI powered quality inspection Executive summary Recent progress in multimodal artificial intelligence (AI) is improving how computer vision systems analyze food. Instead of identifying only broad food categories, newer models combine image and text data to recognize ingredients, cooking methods, texture, doneness, color, and presentation in […]

Food safety update: Food image segmentation using large language models (LLMs) Executive summary Researchers have developed artificial intelligence (AI) models that use Large Language Models (LLMs) to generate ingredient-aware labels, improving automatic food image segmentation. Instead of treating an entire meal as one object, these models can distinguish individual ingredients within complex dishes. This produces […]

Food safety update: Pumpkin peel derived biodegradable packaging shows promise for safer, more sustainable fresh produce Executive summary Researchers at Kyushu University developed a biodegradable food packaging film that uses carbon quantum dots (CQDs) made from discarded pumpkin peel. In laboratory testing, the material showed antimicrobial activity, blocked ultraviolet (UV) light more effectively, had stronger […]

Collaborative food innovation models gain momentum across the food industry Executive summary Food companies are involving suppliers, technology providers, research organizations, and analytical laboratories earlier in product development. This collaborative approach helps speed up development, improve product quality, manage costs, and address food safety considerations before products reach commercial production. Although collaboration has long been […]

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 […]