Despite success in bringing the first cultivated meat product to market, experts say the technology for these products is in its infancy.
About Mary Beth Nierengarten
Mary Beth Nierengarten is a freelance journalist and writer with more than 25 years of experience writing for online and print publications. In addition to writing about food quality and safety, she reports on the latest developments in clinical medicine and health policy. Prior to freelancing, Mary Beth worked as a medical editor at an academic health center and as an acquisitions book editor in the life sciences. She lives in Minneapolis and can be reached at [email protected]
Mary Beth Nierengarten is a freelance journalist and writer with more than 25 years of experience writing for online and print publications. In addition to writing about food quality and safety, she reports on the latest developments in clinical medicine and health policy. Prior to freelancing, Mary Beth worked as a medical editor at an academic health center and as an acquisitions book editor in the life sciences. She lives in Minneapolis and can be reached at [email protected]
Articles by Mary Beth Nierengarten
Gluten Testing: Current Detection Methods—And Their Limits
Food processors and manufacturers are under strict regulations regarding which products can be labeled gluten free to ensure their safety for consumers.
Cereal Grains Testing: Here Are Some of the New Methods Emerging for Rapid Detection
While traditional testing methods continue to be the gold standard for grains testing, newer methods for rapid detection have emerged.
Food Security: Legislative Efforts to Protect U.S. from ‘Hunger Pandemic’
Hunger rates are “skyrocketing around the world” as the socio-economic impact of the COVID-19 pandemic is moving many people into poverty.
Mitigate Pathogen Risk in Frozen Foods
Strong and secure measures within food processing and manufacturing facilities are needed to ensure the safety of frozen foods.
How to Mitigate the Risk of Mycotoxins
Mycotoxins present an ongoing challenge to food safety, prevention and mitigation is critical to protect consumers.
Food Supply Chain Is Being Tested by Coronavirus
The coronavirus pandemic has pressured the food supply chain and forcing the food industry to quickly adapt to a rapidly changing world.
Organic Manufacturing: Know Your Supply Chain
Food manufacturers should have a robust supplier approval program to help ensure the compliance of organic manufacturing of ingredients.
FDA, USDA Address Challenges Facing Fresh Produce Industry during COVID-19 Pandemic
The agencies updated the industry on alterations to inspection and auditing regulations, transitioning from food service to retail, and the food supply chain.
CDC Webinar Focuses on COVID-19 and the Food and Beverage Industry
Agency advised on facility cleaning procedures, waste disposal, and more