Apr 23, 2025 | Foods, On Demand Webinar
Simply put, Artificial Intelligence (AI) is the ability of a computer to perform tasks commonly associated with humans. In the area of food safety and food regulatory compliance, there are many tasks in which AI applications can be used, some more advanced than others.
Apr 21, 2025 | FDA and USDA Regulatory Update, Foods
The FDA is planing to hire contractors to replace fired staff who supported safety inspections, including those who arranged foreign travel and tested food samples. The cuts, which include positions in communications and policy, are expected to strain the...
Apr 10, 2025 | EAS in the News Dietary Supplements, EAS in the News Foods, EAS in the News Tobacco, EAS in the News Veterinary, Foods, Press Release, Tobacco, Veterinary
EAS Consulting Group is pleased to announce the addition of two highly accomplished former FDA staff members, Gabriel Muñiz and Adam Orr, to its team of independent consultants. Their expertise in regulatory compliance and experience in the FDA’s tobacco and animal feed sectors will further strengthen EAS’s ability to provide superior guidance to clients navigating complex regulatory landscapes.
Apr 3, 2025 | Foods, Issue of the Month
Health Claims and Dietary Fiber by Mark Kantor, EAS Consulting Group Independent Consultant Health claims are allowed voluntarily in food labeling if sufficient scientific evidence exists that a specific food or food component – referred to as a “substance” by FDA –...
Mar 27, 2025 | Dietary Supplements, FDA and USDA Regulatory Update, Foods
March 27, 2025View on the FDA Website The FDA Webinar on the Updated “Healthy” Claim has been rescheduled for April 10, 2025, from 1-2 pm EDT. Please note, the webinar is open to new registrants, but you do not need to re-register if you previously signed-up for this...
Mar 27, 2025 | Foods, Webinar
Raising Your Nutrition Label IQ Presented by Dr. Mark Kantor June 4, 2025, 1pm (eastern) Many people have difficulty understanding the Nutrition Facts label, especially with regards to properly interpreting and using the information about serving sizes and the percent...
