An essential supplement to quality and safety systems that anchors them in reality is periodic testing to verify the authenticity of food ingredients.  

Most recorded foodborne outbreaks are caused by raw and unprocessed or minimally processed foods.

Adulteration of pure honey with synthetic honey has become much more prevalent in recent years.

The ingredient supplier of choice must meet several criteria as dictated by the product development, quality assurance, manufacturing, sales and marketing departments.

An objective, science-based evaluation process must establish that functional components are safe at their projected use levels.

Dietary supplements are considered foods, although there are regulations that are unique and specific to dietary supplements.

There are numerous techniques available to screen materials for the presence of extraneous matter.

Mandatory testing to public standards is part of the solution for ingredient safety, but there are other risk-reduction strategies as well.

Exotic spices are increasingly finding their way into dairy products, necessitating new approaches to manage dairy product safety and quality.

Can new antimicrobial ingredients really make a difference in the safety of refrigerated foods?