Is the European Diet Healthier Than the American Diet?
Walk into a café in the historic city Lyon, France and you might find a leisurely two-hour lunch of roasted vegetables, whole-grain bread, a modest…
How ISO 22000 Improves U.S. Food Safety
The United States food safety system is often described as one of the most advanced in the world, but beneath the surface, it is highly…
Protein Powder Regulations: What Does FDA Actually Control?
At 8 a.m., the blender hums, a scoop of protein powder disappears into a swirl of fruit and milk, and the day begins with the…
NSF/ANSI 20-2023: Commercial Bulk Milk Dispensing Equipment
In today’s foodservice and institutional environments—schools, hospitals, cafeterias, and commercial kitchens—milk is more than just a staple. It is a high-risk perishable product that requires…
NSF/ANSI 18-2025: Manual Food/Beverage Dispensing Equipment
Picture this: you are at a self-serve soda station, pulling a crisp, fizzy drink; scooping granola from a bulk dispenser at a trendy hotel breakfast…
Assuring Accurate Creatine Research with ISO 17034 & 17025
For health supplements like creatine, the accuracy and reliability of data are of utmost importance. Whether it is for fitness enthusiasts looking to boost performance…
Sourdough Bread: History, Revival & ISO Safety Standards
During the 1848 California Gold Rush, and especially the 1898 Klondike/Alaska Gold Rush, miners earned the nickname “sourdough” because they carried fermented bread starters everywhere….
NSF/ANSI 51-2025: Food Equipment Materials
An American National Standard, NSF/ANSI 51-2025, doesn’t deal with what’s in your food—it focuses on what’s in the equipment used to make your food. Demand…
NSF/ANSI 2-2025: Food Handling Equipment
An American National Standard, NSF/ANSI 2-2025: Food Equipment, covers food protection and sanitation requirements for a variety of food handling and processing equipment. A chef…