Candace Mitchell

Why Using ‘Healthy’ and ‘Natural’ on Your Product Label May Not Help Your Bottom Line

May 17, 2022 • By Shawn K. Stevens, Esq., and Elizabeth Presnell

The use of healthy or natural labels could create significant regulatory or class action risk for food companies.

May 12, 2022 • By Ryan Beesley, CAP

A process monitored in situ results in increased production, reduced waste, and improved product quality and food safety.

January 3, 2022 • By Maggie Allen

Enterprise labeling that properly leverages data, standardizes operations, and enables automation is critical.

December 21, 2021 • By Shawn K. Stevens, ESQ., and Purnendu C. Vasavada, PhD

Companies that have not implemented whole-genome sequencing technology should consider potential risks and develop a plan for accessing it.

December 16, 2021 • By Jackie Trudell

This wine testing method can help secure data-driven information about a product, helping create a competitive advantage with consumers

December 15, 2021 • By Neil Coole

A food safety culture is something that you build, then live every day, from management to front line operators.

November 19, 2021 • By Kiyoko R. Kubomura, PhD

An increase in norovirus cases in Japan has the country’s media reporting on COVID-19 infection via food. Here’s how the viruses differ.

November 17, 2021 • By Melanie L. Downs, PhD, and Steve L. Taylor, PhD

Beginning in 2023, sesame and sesame-derived ingredients will need to follow all FASTER Act labeling requirements.

November 12, 2021 • By Joel S. Chappelle, Esq., and Shawn K. Stevens, Esq.

Proponents of Proposition 12 argue it will reduce animal cruelty, while opponents say it will lead to increased prices and food shortages.

November 9, 2021 • By Elis Owens, PhD

Lactic acid has many uses in the food processing industry, but the COVID-19 pandemic has placed it in high demand.