Category: Food Safety

Food safety teams across the frozen food supply chain continue to prioritize prevention-focused programs that support consistent, validated controls from ingredient receiving through packaging and distribution. Industry resources are increasingly being organized into clear, implementation-ready formats that can be integrated into existing food safety systems and training. The American Frozen Food Institute (AFFI) has consolidated …

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Avocado growers are putting renewed focus on scouting and rapid response as avocado lace bug becomes a more visible challenge in commercial orchards. Because the insect is small and tends to stay on the underside of leaves, infestations can develop before damage is obvious from a distance, making routine inspection a critical part of day-to-day …

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Clean label expectations continue to evolve as regulators and consumers take a closer look at ingredient lists, on-pack claims, and how products are positioned in the marketplace. What once centered on “simple” ingredients is increasingly tied to how brands define, support, and manage clean label standards across product lines. Food and beverage teams are navigating …

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Recent federal nutrition guidance is reinforcing a back-to-basics message that prioritizes whole, nutrient-dense foods while calling for a meaningful pullback from highly processed items that rely on chemical additives. For food manufacturers and supply-chain partners, this direction matters because it aligns public guidance with the growing expectation that labels be simpler, ingredients be more familiar, …

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Regulators and industry stakeholders are closely watching efforts to establish a federally recognized definition of ultra-processed foods. As definitions take shape, non-nutritive sweeteners used for sugar reduction are emerging as a key area of focus, including both traditional high-intensity sweeteners and sweeteners often positioned as plant-derived or “clean label.”  For manufacturers, the way non-nutritive sweeteners …

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Walmart is rewriting the fine print on its store brands. The retailer said it will remove 11 synthetic dyes and more than 30 additional additives—covering categories like certain preservatives, artificial sweeteners, and fat substitutes—from U.S. private-label foods across lines such as Great Value, Marketside, Freshness Guaranteed, and Bettergoods. Reformulated items begin rolling out soon with …

Continue reading “Walmart’s Ingredient Reset: What the Private-Label Clean-Up Signals for the Rest of the Aisle”

A new study published in Cell Metabolism has reignited concerns about ultra‑processed foods (UPFs) — and the findings should put food manufacturers, ingredient suppliers, and private‑label brands on alert. Specifically, the research suggests that diets dominated by ultra‑processed ingredients may impair reproductive and hormonal health, regardless of total calorie intake. UPFs — defined broadly as …

Continue reading “Ultra-Processed Foods Under the Microscope”

The American Frozen Food Institute (AFFI) recently issued a response to the administration’s “Make Our Children Healthy Again” strategy report, supporting its mission to improve children’s access to nutritious foods. AFFI emphasized that frozen foods are well-positioned to contribute meaningfully to this effort, particularly in communities where fresh options may not be readily available. Their …

Continue reading “The Push for Healthier Kids Is Putting Frozen Foods in the Spotlight”

If you’ve ever packed a school lunch in a rush (while locating missing shoes and permission slips), food safety might not be the first thing on your mind. But it should be—especially for young kids. According to the U.S. Department of Agriculture, children under five are particularly vulnerable to foodborne illness. That’s why they’re urging …

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Farmers markets are everywhere this time of year, bursting with fresh produce, local meats, and homemade goods. But while summer shopping feels more casual, food safety still matters. Check Before You Choose Inspect produce carefully—skip anything bruised or moldy. For meats, eggs, or dairy, make sure they’re properly chilled and displayed hygienically. Stay Clean Use …

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Foodborne illnesses continue to be a major concern for consumers and the food industry alike. A recent article from EatingWell highlights some of the worst offenders when it comes to food poisoning. These items have been linked to significant outbreaks in recent years, largely due to their perishable nature, risk of cross-contamination, and how they’re …

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Father’s Day is just around the corner, and for many families, that means one thing: grilling season is officially in full swing. Whether it’s steak, burgers, chicken, or veggies sizzling over the flames, nothing brings people together like a backyard barbecue. But while grilling is fun and flavorful, it also requires careful attention to food …

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As the weather warms up and outdoor gatherings become more frequent, it’s crucial to prioritize food safety during picnics and barbecues. Improper handling and storage of food can lead to foodborne illnesses, which are especially prevalent during the summer months. Here are some key tips to ensure your outdoor meals are both enjoyable and safe. …

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Maintaining proper temperature control during the storage, handling, and preparation of food is crucial for preventing foodborne illnesses. The United States Department of Agriculture (USDA) outlines specific guidelines for temperature control to ensure food safety. These guidelines emphasize the importance of keeping food out of the “Danger Zone” — the temperature range between 40°F and …

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The Food and Drug Administration (FDA) has announced a delay in the implementation of new food labeling regulations that redefine the term “healthy.” Initially set to take effect on February 25, 2025, the effective date has been pushed to April 28, 2025. This postponement follows a presidential directive to review all recently published regulations. The …

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The FDA’s recent decision to revoke the authorization for the use of Red No. 3 (Erythrosine) in food and ingested drugs marks a critical shift towards safer, more natural alternatives in the food industry. Effective January 2025, this decision is based on the Delaney Clause of the Federal Food, Drug, and Cosmetic Act, which prohibits …

Continue reading “Shifting Hues: How FDA’s Ban on Red No. 3 Inspires a Natural Dye Revolution in the Food Industry”

The upcoming AFFI Con 2025 is set to kick off with an essential meeting for members of the American Frozen Food Institute (AFFI). The AFFI Food Safety Working Group Meeting, exclusive to members, will address the institute’s key priorities in food safety. This year’s conference, particularly significant under the ongoing shifts in public policy, is …

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With growing demand for frozen fruits and vegetables, food safety in frozen produce is paramount. At Noon International, we prioritize rigorous food safety standards, aligning our processes with the latest Food Safety Modernization Act (FSMA) guidelines to go beyond industry expectations. By following updated best practices and USDA protocols, we ensure that our frozen produce …

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The FDA’s food safety initiatives, particularly under the Food Safety Modernization Act (FSMA), have introduced significant changes that directly impact food exporters and importers involved in the U.S. market. These regulations aim to shift the focus from responding to contamination to preventing it. Here’s how they affect these businesses: Increased Accountability for Importers U.S. importers …

Continue reading “Can Small Food Exporters and Importers Handle the Burden of FDA’s Food Safety Initiatives?”

The FDA has recently made several significant updates aimed at enhancing food safety in the U.S. These efforts are part of the agency’s ongoing initiative to modernize food safety regulations and adapt to emerging challenges in food production and distribution. New Humans Food Program: One of the most notable changes is the launch of the …

Continue reading “FDA Launches New Human Foods Program October 1, 2024: FSMA Section 204 – Food Traceability Final Rule”