Regulations, Quality, and Food Safety

Allergen Control: Choosing the Right Test to Help You Make a Decision

Heat-Resistant Bacteria: Understanding the Risks and Managing Their Impact in the Food Industry

An Update on Clostridium: Current Food Safety Issues

Publication of the ISO 22002:2025 series: a new foundation for food safety

Control of Listeria monocytogenes in ready-to-eat foods: toward a major shift in European regulations

Antinutritional factors and legumes: How can processing methods help reduce their presence?

PFAS in the food industry: understand, anticipate, act

Changes in the regulation of smoke flavors

Publication of the ISO 22002:2025 series: a new foundation for food safety

How to turn (re)formulation under multiple constraints into a lever for innovation?

Biosensors for line hygiene validation

Food safety management: focus on packaging

New Nutri-Score 2.0 calculation algorithm: changes and actions to be taken?

Soy alternatives: the technological challenges of reformulation

Microbiological safety: Canning and stability testing: What is it?

Allergen management: new perspectives for guaranteeing the safety of allergic consumers

Industrial refrigerants: New regulations, recommendations

How can you ensure the hygienic design of your equipment and meet the new requirements of quality standards?

IAA: how to validate the efficiency of your manufacturing processes?