This webinar was presented live on December 3, 2020.
Hosted by: Institute of Food Technologists & International Food Additives Council
The FDA Food Safety Modernization Act (FSMA) shifted the focus of food safety in the U.S. from reactive to proactive. A key component of preventive controls is the establishment and implementation of good manufacturing practices (GMPs). However, food additive GMPs may at times be very different from finished food GMPs due to risk profiles, further downstream processing, and other factors.
Recognizing that food additives may be produced in facilities utilizing processes that are very different from finished foods, and thus have their own unique set of GMPs, the International Food Additives Council (IFAC) developed its own Quality Systems, Food Safety and Good Manufacturing Practices Guide for Food Additives and GRAS Substances (GMP Guide) to help food additive producers, auditors, and FSMA investigators ensure safe and high quality manufacturing practices for food additives and GRAS substances.
During this webcast, IFAC illustrated some of the key similarities and details of food additive versus finished food manufacturing, noting why GMPs may be different in many cases. IFAC then demonstrated how the IFAC GMP Guide may be applied in food additive facilities.
This webinar was presented live on March 3, 2020.
Hosted by: Phosphates Forum of the Americas & International Food Additives Council
This live webinar explored the various uses and benefits of phosphates in both food and non-food applications while touching on the innovative ways phosphates are used to substitute other components in a myriad of products. Hosted by the International Food Additives Council and Phosphates Forum of the Americas, a team of experts discussed the different regulations regarding the food and non-food uses of phosphates, while touching on some of the myths associated with the ingredient and industry overall.
This webinar was presented live on October 1, 2019.
Sponsored by: Calorie Control Council & International Food Additives Council
Headlines claiming that certain foods and ingredients negatively impact the microbiome have almost become a regular occurrence. Five years ago, two studies that drove media coverage, and continue to do so – concluded that low-calorie sweeteners increase the risk for diabetes and obesity via their effect on the microbiome. But those headlines may be overstating the effect that certain ingredients have on our gut bacteria. This session will explore what we know now about measuring bacterial growth in the microbiome and the effect of specific ingredients using two new publications, particularly low-calorie sweeteners, on gut bacteria.
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