The Food Science Behind What Makes Leftovers Tasty (or not)
pbs.org, December 23, 2022
Some science you can keep in mind when you’re finishing off the leftovers in your fridge, plus a few tips for safer cooking and eating.
All About Food Allergies: A Primer for Nurse Practitioners
Nurse Practitioners Newsletter, January, 2022
Food allergies affect a significant number of children and adults globally and there is evidence suggesting that the prevalence of food allergies (e.g., peanut allergy) is growing.
Food Safety Heats Up: Changing Temperatures and Food Risk Impacts
food-safety.com, December 22, 2022
Tracking environmental temperature changes for their impacts on food safety is increasingly important, as just a few degrees of change will shape how food risks develop and unfold, according to recent research.
Is Changing Ingredients the Best Option to Maintain Safety and Combat Salty Diets?
foodsafetynews.com, December 22, 2022
Significant resources have been invested in public health campaigns to reduce sodium intake to improve health, but dietary intake remains high, threatening safe eating habits.
Food Scientists in the Bioeconomy
foodprocessing.com, November 22, 2022
The White House boosts the ‘Bioeconomy’ which includes nutritionists, food safety professionals and other scientists.
IAFNS Hosts Federal Leaders on PFAS
insideepa.com, November 18, 2022
IAFNS Meeting ‘Federal and State Efforts to Restrict PFAS: Impact on Food Companies’ brought forward scientific, state and federal policy, and legal information about PFAS in packaging and purchasing.
Innovation at the Intersection of Health, Nutrition, and Sustainability
Foodindustryexecutive.com, November 15, 2022
IAFNS is planning a new Science Innovation Showcase event December 13-15 to highlight science-based innovations that may lead to emerging food safety and nutrition solutions.
IAFNS Science Innovation Showcase - 2022
Newprotein.net, September 19, 2022
This science-first and science-focused event will bring together scientists from multiple sectors, at all stages of their careers from graduate students to professors, technical experts to CEOs.
Increase Visibility of Your Private Label Lines in the USDA Branded Foods Database to Strengthen Nutrition Research and Public Policy
Retail Dietitians Business Alliance, August 31, 2022
RDBA has recently highlighted the USDA Global Branded Food Products Database (GBFPD) – a publicly available database used for research and policy purposes by government, academic researchers, health professionals, and the food industry.
Food Safety Organizations Team Up to Strengthen Research, Education and Protections
Quality Assurance & Food Safety, August 19, 2022
An agreement between IAFP and IAFNS focuses on impacting public health, food, nutrition and consumer protection.
FDA’s CFSAN Discusses Food Safety Successes, Challenges
Food Safety Magazine, June 22, 2022
Susan Mayne, Ph.D., the Director of CFSAN at FDA, discussed the direction for, and challenges facing, FDA and CFSAN at the IAFNS Annual Meeting.
The Future of Aflatoxin in U.S. Corn
Food Safety Magazine, June 23, 2022
In her presentation at the IAFNS Annual Meeting, Dr. Felicia Wu discussed her recently published study about the rising prevalence of aflatoxin in U.S. corn production.
Food Safety Concerns of E-Commerce, Ghost Kitchens, Delivery
Food Safety Magazine, June 22, 2022
The diverse food safety concerns associated with new business models are captured in this meeting session summary.
Caffeine Courses Through History
Tea & Coffee Trade Journal April, 2022
New tools to capture consumer consumption behaviors will be used to evaluate current intakes of caffeine from beverages.
Higher Protein Intake Leads to Better Food Choices, Study Finds
Foodnavigator-usa.com, July 5, 2022
Higher protein intake while dieting leads to better food choices and helps avoid loss of lean body mass, according to new research.
What Food Sector Needs to Know About How to Reduce Sodium
ScienceDaily.com, April 18, 2022
Researchers conduct a scoping review including primary studies, literature reviews, book chapters, and patents covering sodium reduction in food products.
Fermented Foods Surge Meets Patchwork of Global Standards
The Fermentation Journal, June 14, 2022
Learn how fermented foods are defined and regulated in different regions of the world.
Op-Ed: Innovation in the Food Arena
FoodProcessing.com, June 15, 2022
Collaborations between universities, industry and government can move ideas to commercialization.
Op-Ed: IAFNS Addresses Metals and Food Safety Risks
Foodsafetynews.com, June 15, 2022
Advancing science includes advancing our ability to address the risks posed by metals in food.
A Path Toward More Informative Allergen Labeling
Snacksafely.com, June 10, 2022
A recent paper concludes that meaningful and informative labeling of allergen hazards improves lives and that more focused research on ‘response thresholds’ — below which risks dwindle — is needed.
Review Looks at Variety of Sodium Reduction Strategies Available to the Food Industry
Foodnavigator-usa.com, June 7, 2022
Researchers conducted a scientific review of the most common sodium reduction tools in food production.
IAFNS Presents New Research on Pathogens and Low-Moisture Foods
Food Safety News, May 12, 2022
New research on hazards in low-moisture foods fills critical knowledge gaps.
Magnetism: Core Values As Connectors, Not Constraints
chiefexecutive.net, April 22, 2022
How IAFNS found integrity and transparency to be a boon to new membership.