FDA Initiates Review of BHA, a Common Food Preservative
FDA Initiates Review of BHA, a Common Food Preservative The U.S. Food and Drug Administration has announced that it is launching a safety assessment of butylated hydroxyanisole (BHA), a synthetic antioxidant widely used in food products to prevent rancidity in fats...
Food Safety Foundation: Developing a Risk-Based Supplier Approval Program
Food Safety Foundation: Developing a Risk-Based Supplier Approval Program Presented by Dr Susan Moyers and Tim Lombardo April 2, 2026 | 1:00 PM ET A risk-based supplier approval program is essential not only for ensuring the safety of the ingredients and packaging...
FDA Updates Approach to “No Artificial Colors” Claims and Expands Natural Color Options
FDA Updates Approach to “No Artificial Colors” Claims and Expands Natural Color Options FDA Takes New Approach to “No Artificial Colors” Claims The U.S. Food and Drug Administration has announced an updated approach to how food manufacturers may use “no artificial...
FDA Publishes 2026 Foods Program Guidance Agenda: What Industry Should Know
FDA Publishes 2026 Foods Program Guidance Agenda: What Industry Should Know FDA Outlines Foods Program Guidance Documents Under Development for 2026 The U.S. Food and Drug Administration has published its guidance documents under development list for the Human Foods...
Building Food Safety Culture When No One Is Watching
Food safety culture is, at its core, about manners in motion – the everyday behaviors and small choices that add up to a safe, consistent, and trustworthy operation – and it works best when expectations are modeled from the top and lived by everyone on the floor. It grows through repetition: the same good habits practiced shift after shift until they become second nature.