Startup Chinova Bioworks recently partnered with the College Communautaire du Nouveau Brunswick (CCNB) in Canada to develop a processing aid for vegan-friendly beers. At this point, you’re likely asking yourself, “Is beer not already vegan?”
While vegans, by definition, steer clear of the obvious culprits like eggs, milk, butter, and honey that are easily identifiable on ingredient lists, some might not realize that animal-derived and/or synthetic ingredients are often used in the processing of …
Martin Slayne, PhD, calls for ending the finger-pointing and focusing on collaboration, evidence-based science, and meaningful solutions for healthful food choices.
Five priorities to strengthen how FDA evaluates food additives already on the market.
As scrutiny around ultra-processed foods grows, manufacturers are examining processing choices more closely. In this Q&A, Pall Corporation’s Kartheek Anekella, PhD, explains how filtration supports ingredient functionality and modern food manufacturing.
In this column, the author discusses the purpose of environmental monitoring programs, their regulatory basis, and how zoning helps identify and control environmental pathogen risks.
A visually oriented overview of low- and zero-proof spirits flavor, and ingredient trends.