Food Safety Magazine, September 21, 2021
IAFNS supported this peer-reviewed study as it is among the first of its kind to carefully estimate doses of tolerable amounts of peanut protein based on clinical tests in U.S. patients.
North Carolina State University, August 24, 2021
A study that monitored surface waters in the wake of 2018’s Hurricane Florence finds that waters contaminated by fecal bacteria were affected by both human and swine waste.
Environment and Energy Leader, July 7, 2021
A purposeful decision by the IAFNS Board was taken and now IAFNS investments are geared toward companies that operate with high environmental, social and governance (ESG) standards.
NutraIngredients June 28, 2021
Low levels of EPA and DHA omega-3s in red blood cell membranes may have a similar predictive power of early death to that of the well-established standard risk factors, such as smoking.
Agrilinks, Aug. 11, 2021
The time is now to develop a public-private partnership to share outcome data on international food safety training, implementation and impact.
Microbiome Digest, June 11, 2021
New research by Riley Hughes, Cindy Davis, Ph.D, Ed.D., Alexandra Lobach and Hannah Holscher, PhD, RD, et al., suggests there is no clear evidence that low-calorie sweeteners harm the gut microbiome, but more studies are warranted.
EBioTrade March 30, 2021 (Chinese-language article)
Approximately 6 million people in the U.S. suffer from peanut allergies. Even a small amount of peanut protein can cause hives, itching, mouth irritation, shortness of breath or nausea. For people with peanut allergies, this food-induced allergic reaction can require treatment.
Food Processing May 25, 2021
Collaboration and sharing of data can improve food safety for all. Industry and policy makers know food safety requires growers, processors and distributors to deliver safe food. That means food safety training and capacity building have to be effective.