Dioxins in food: Preventing and controlling contamination
It is estimated that as much as 90 percent of dioxin exposure in humans is attributable to food and food products. In this article, we provide a brief overview of dioxins, their potential health effects and steps that manufacturers should take to reduce dioxins in their food and food products.
Employing a “worst-case” approach to food package material testing
Packaging manufacturers must be prepared to deal with a complex global regulatory landscape. In this article, we discuss how taking a "worst case" approach to package testing can demonstrate safety consistent with applicable regulations while reducing overall testing costs.
The number of food fraud incidents is on a rise where deliberate or intentional substitution, addition, tampering or misrepresentation of food, food ingredients or food packaging for the purposes of economic gain. In this article, we discuss the impact of food fraud, and identify steps that retailers can take to mitigate its effects.