By: Leah Roberts | April 29, 2016 An increase in pet ownership over the past few years has helped focus attention on the
By Mae Margaret Macahilo Genetically engineered food has been a controversial issue in the food industry. Opinions are divided as to whether genetically
By Neil Milvain The British Retail Consortium (BRC) has recently released the latest edition of their
By Leah Roberts The announcement that FSSC 22000 has recently awarded its 10,000th certificate marks a milestone in the
By Brita Ball A customer found a mouse in his food product. The mouse came from the processing plant. The pest
By Emily Mirren Refrigerators and ice machines need more than a good cleaning every so often: they also need to be
By Jaan Koel In 2012, Health Canada and the Canadian Food Inspection Agency (CFIA) recommended the use of “May
By Jaan Koel Food packaging companies have been under a lot of pressure to reduce waste through reduction and recycling, increase performance, while
By Nick Jakubowski Preventing food safety problems should be every caterer’s top priority as it takes only one sick customer with a
Gluten-free certification provides companies with comprehensive criteria to meet growing consumer demand By Allie Gallant In August of this year, the U.S.
