Representing the Makers of the World’s Favorite Food, Beverage and Consumer Products

FWRA Briefing to House of Representatives Staff »

May 6, 2016

By: Meghan Stasz, Senior Director of Sustainability

Our industry is working to reduce food waste and increase donations of food in this country, and yesterday some of the leaders from the cross-industry Food Waste Reduction Alliance (FWRA) met on Capitol Hill to brief staff for Members of the House of Representatives on this important issue.

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Manufacturers, Supply Chains and the Fight Against Food Fraud »

April 20, 2016

By: Samantha Cooper, Manager, Food Safety and Quality Assurance

Wood pulp in shredded Parmesan cheese. Dried oregano bulked out with olive leaves. Melamine in baby formula and pet food. Asian catfish sold as grouper. Ground horse meat mixed with ground beef. Pomegranate juice cut with grape juice. Common honey sold as Manuka honey. Lead chromate used to color turmeric…unfortunately, instances such as these, commonly called economically motivated adulteration (EMA) are not uncommon.

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How Innovation in Biotechnology Can Feed the World »

April 19, 2016

By: Robert Burns, Ph.D., Vice President Health and Nutrition Policy

In the next 35 years, the world will add another 2.4 billion people.  As demand for food, feed, fiber, and fuel increases, so does our need to deliver greater productivity in agriculture (i.e. producing more with less) while conserving increasingly scarce natural resources.

Today at the GMA Science Forum, Margaret M. Zeigler, Ph.D., Executive Director, Global Harvest Initiative, spoke about strategies to improve global food security, nutrition, and to build resilience to climate challenges.

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Whole Genome Sequencing – At the Frontiers of Food Safety »

April 19, 2016

By: Melinda Hayman, Ph.D., Director, Microbiology and Ai Kataoka, Scientist, Science Operations

Whole Genome Sequencing (WGS), sometimes also referred to under the wider umbrella of next generation sequencing (NGS), has gathered a lot of steam in the food safety arena in a very short time.  This is largely due to the efforts of the US Food and Drug Administration (FDA) and the US Centers for Diseases Control and Prevention (CDC).  Dr Eric Brown and Dr Peter Gerner-Smidt of the FDA and CDC respectively have led the implementation of this technology in the US. At the GMA Science Forum they explained how this technology is used for food safety.  Mr. Joseph Levitt from Hogan Lovells shared an industry case study.

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“Last Thing I Ate” Myth »

March 10, 2016

By: Steve Leslie, Director and Counsel, Claims Program

 Here at the GMA Claims Program, one of the most common consumer complaints we receive is “this product made me sick!”  Certainly, no one questions whether contaminated food and beverage products can cause an illness.  However, many such claims are based on nothing more than a product being the last thing the consumer ate before the start of illness symptoms.  This fact alone is insufficient to support a foodborne illness claim, and actually tends to point to other sources of an illness.

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The War Against Allergens »

March 4, 2016

By: Akhila Vasan, PhD, SEF Fellow and Project Manager

My friend Sara has a food allergy that requires her to be very careful in ordering food at restaurants. One afternoon, Sara and some friends were at a Spanish restaurant and ordered tapas for the table. As the waiter was taking down the order, Sara mentioned that she had a food allergy – peanuts! The menu had to be carefully chosen and prepared so there was no cross contact during food preparation.

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