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…
ISO 22005:2007—Traceability in the Feed and Food Chain
More and more Americans are interested in how their food is produced, processed, and distributed. 81% of consumers deem transparency “important” or “extremely important.” This…
ASTM E70-24—pH of Aqueous Solutions With Glass Electrode
Without pH measurement, the quality of the products we use, the efficiency of the processes we depend on, and the safety of the environments we…
Why Are Eggs Refrigerated in the US and Not in Europe?
If you have traveled abroad, you might have noticed something curious: in Europe, eggs are often sold unrefrigerated, while in the US (as well as…
Cottage Cheese Standards: Why They Matter for Quality
Cottage cheese gets its name from the old European tradition of farmers making it in their cottages or farmhouses using leftover sour milk from butter-making….
Chia Seed Benefits: What You Need to Know
As a staple food for the Aztecs and Mayans, chia seeds have been a part of the human diet for over 5,000 years. Despite their…
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,…
Is There Mold in Your Coffee? Risks, Signs & Staying Safe
Coffee is one of the most widely-consumed food products globally. Unfortunately, it is susceptible to fungus or mold that produces toxins known as mycotoxins. Eating a…