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Consumers with smartphones have access to nutritional data, coupons and, soon, the same supply chain information available to stores and distributors.

Self-heating of particulate solids in drying operations is a disaster waiting to happen.

Small and large facilities can cut energy costs with updated lighting.

Depending on location and type of farming, some beef cattle are less of a burden on the environment, but they can’t compete with plant-based foods.

GFSI-based tools can help if they’re used correctly, but it comes down to how well a processor internally manages its food safety efforts.

In an exclusive interview with FE, PMMI’s Tom Egan looks at the criticality of communications in track and trace.

AMA contends GE ingredients are no different than those that don’t contain GE modifications.

The last E. coli O145 outbreak was caused by lettuce in 2010.

HACCP plans must address unwanted pests as well as allergens and microbes.

This technology is based on FDA’s PAT, but it’s not just for pharma.