Health Risks of Ultra-Processed Foods & Food Safety
It is estimated that 70% of the US food supply is comprised of ultra-processed foods (UPFs), 55% of calories from people aged 1 and older in…
Differences between European and American Food Standards
In the global food market, understanding the differences between European and US food standards is critical. For instance, picture this: you are perusing the bread…
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…
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…
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…
ISO 18794:2018—Coffee Sensory Analysis Vocabulary
Rather than beans, coffee beans are actually considered seeds of the coffee cherry fruit. Growing on tall shrubs and bushes that resemble a berry bush,…
How Standards Support Healthy Living in Blue Zones
Do you know what Okinawa, Japan; Sardinia, Italy; Loma Linda, California; Ikaria, Greece; and Nicoya, Costa Rica all have in common? These are the five…
The Importance of Quality Credentials in Supporting Public Health in Food Safety
The role of credentials in the United States economy and workplace may be most visible in job postings or when individuals earn new credentials. However,…