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 Allison Gallant Sanitation is one of the breakthroughs of modern society: as we connected the dots between waste and disease, we learned
By Mitchell Weinberg Let’s be honest, there are two things that drive food companies: profit and branding. Without good branding, there will be
By Leah Roberts The announcement that FSSC 22000 has recently awarded its 10,000th certificate marks a milestone in the
By Joan Martino With the increased attention on food safety throughout the supply chain, it’s no wonder that a careful
Dr. Sylvain Charlebois Apparently AquaBounty has become aquaculture’s Monsanto. After the company’s genetically engineered Atlantic salmon made history by achieving
Cloud-based EPCIS Global Traceability and Authentication Platform for GS1 MO’s Members With new regulations, compliance requirements, recalls and food scares, manufacturers and brand
By Jill Bender As we all know, the final preventive control rules for human and animal food are out and the clock has
By Leah Roberts Temperature, moisture and oxygen are major factors relating to pathogen growth in food, and refrigeration plays a key role in
