Dry vs. Wet Scallops: Why Most Aren’t Ideal for Searing
If you are shopping at a mega-supermarket chain, you are likely purchasing wet scallops without realizing it. While wet and dry scallops may look similar,…
ISO 22000-1:2025—Prerequisites Programs on Food Safety
The Centers for Disease Control and Prevention (CDC) found that 81% of investigated foodborne illness outbreaks were attributed to contamination of hands and surfaces, highlighting…
Food Safety of Ice Cream Stabilizers and Emulsifiers
It is a hot and humid summer day, so of course, a frozen desert from the local ice cream truck satiates that craving. What makes…
How Did Tobacco Influence US Junk Food?
Due to growing government regulation, in the mid-20th century, tobacco companies began diversifying into food manufacturing and applied similar aggressive marketing and lobbying tactics in…
NSF/ANSI 6-2023: Dispensing Freezers
In the times before fridges and freezers, ancient civilizations utilized nature to preserve food. They insulated pits with saw and sand (in order to keep…
ISO 24220:2020—Pao cai (Salted Fermented Vegetables)
Pao cai sells well all over the world, especially in countries and regions where it is regularly consumed, such as in China, Japan, Korea, and…
ISO 6498:2012—Animal Feeding Stuffs
Animal feed quality control directly impacts the safety and quality of animal products intended for human consumption. It involves a range of tests and measures…
ISO/TS 34700:2016— Animal Welfare Management
Animal welfare and food safety are intrinsically linked, which makes sense: sick animals produce sick food. As such, assuring the physical and mental wellbeing of…
What Does the “Organic” Label Mean?
Popular claims on products today include “clean,” “natural,” “regenerative,” “free-range,” “sustainably harvested,” and “green.” None of these claims are federally regulated—but “organic” is. All products…