Trends in Total, Added, and Natural Phosphorus Intake in Adult Americans (Whitepaper)

The current study utilized a novel approach to calculate added phosphorus content in foods to determine sources and trends in consumption of total, naturally occurring, and added phosphorus.

IFAC GMP Guide

The revised Quality Systems, Food Safety and Good Manufacturing Practices Guide for Food Additives and GRAS Substances & corresponding Audit Guide are now available.

Lactobacillus Taxonomy

Lactobacillus is a very common and popular “friendly” bacteria used as a live microbial dietary ingredient and probiotic that is often found in fermented foods, like yogurt, and in dietary supplements. In April 2020, the International Journal of Systematic and Evolutionary Microbiology published a change in how Lactobacillus is classified.

From the Source

The sources used to manufacture food additives and ingredients are as varied as our food supply.

Five Food Ingredients that Reduce Waste

Each year, around one-third of the global food supply is wasted due to confusing labeling, spoilage and expired product. To put it in perspective, that is almost 1.3 billion tons of food worldwide. Despite upward trends in sustainability practices over the last decade, food waste remains a major problem for countries at all levels of economic development.

Learn About IFAC

The International Food Additives Council (IFAC) is a global association representing manufacturers and end-users of food ingredients, including food additives.