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December/January 2022
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Many States Cracking Down on THC Potency in Cannabis-Infused Foods
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FDA Sets Sodium Reduction Targets for the U.S. Food Supply
![](https://www.foodqualityandsafety.com/wp-content/uploads/2021/12/Coverimage_FQU0621-150x150.jpg)
How Whole-Genome Sequencing Is Revolutionizing Food Safety and Public Health
![](https://www.foodqualityandsafety.com/wp-content/uploads/2021/12/Winemaker_FQU0621-150x150.jpg)
FT-IR Spectroscopy for Winemakers: A Look at the Potential Benefits
![](https://www.foodqualityandsafety.com/wp-content/uploads/2021/12/Team_FQU0621-150x150.jpg)
How to Develop a Culture of Food Safety in Your Organization
![](https://www.foodqualityandsafety.com/wp-content/uploads/2021/12/Food_Packaging_FQU0621-150x150.jpg)
Consumer Understanding of Sustainable Food Packaging
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The Importance of Analytical Testing in Winemaking
![](https://www.foodqualityandsafety.com/wp-content/uploads/2021/12/Gummies_FQU06212jpg-150x150.jpg)
Regulating Humidity Levels in Food and Beverages
![](https://www.foodqualityandsafety.com/wp-content/uploads/2021/12/PFAS_Package_FQU0621-150x150.jpg)