『Food Safety Matters』のカバーアート

Food Safety Matters

Food Safety Matters

著者： Food Safety Magazine
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概要

 Food Safety Matters is a podcast for food safety professionals hosted by the Food Safety Magazine editorial team – the leading media brand in food safety for over 20 years. Each episode will feature a conversation with a food safety professional sharing their experiences and insights into the important job of safeguarding the world's food supply.2025 Food Safety Magazine アート クッキング 博物学 科学 自然・生態学 食品・ワイン
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  • Ep. 211. Kathy Sanzo: The Implications of FDA's Synthetic Food Dye Phase-Out

    Ep. 211. Kathy Sanzo: The Implications of FDA's Synthetic Food Dye Phase-Out
    2026/02/10
    Kathleen Sanzo, J.D. is Co-Chair of Morgan Lewis' life sciences industry team. She centers her practice on regulatory and compliance issues connected to U.S. Food and Drug Administration (FDA)-regulated products. She leads and counsels clients on all legal and regulatory issues concerning food, dietary supplements, and cosmetic product manufacture, approval, marketing, and distribution; food, drug, and device compliance and enforcement matters; and consumer product issues regulated by the U.S. Consumer Product Safety Commission and state enforcement agencies, among other areas. A frequent author and co-author on publications related to FDA matters, Kathleen regularly speaks on these issues at industry events. She serves as Vice Chair of the Consumer Product Regulation Committee of the American Bar Association Section of Administrative Law and Regulatory Practice, and is a member of the Food and Drug Law Institute's Medical Products Committee. In this episode of Food Safety Matters, we speak with Kathy [32:33] about: Why FDA chose a voluntary approach to phasing out synthetic food dyes, the implications of this approach, and industry's responseWhy state-level food additive restrictions are outpacing federal actionHow the emerging patchwork of state laws creates significant operational and legal challenges for food manufacturers nationwideThe expected supply chain impacts of phasing out synthetic dyes The legal risks companies face, from state enforcement to labeling, false advertising claims, and product liabilityHow companies can prepare by monitoring legislation, securing dependable ingredient suppliers, updating labels, and planning consumer communicationHow state actions on additives may influence consumer expectations, spur industry innovation, and shape food policy over the next decade. News and Resources News FDA Releases Human Foods Program Priority Deliverables and Guidance Agenda for 2026 [5:48] FDA Testing Pinpoints Contaminated Ingredient in Infant Botulism Outbreak [17:44] EFSA Sets Safety Thresholds for Cereulide Toxin in Infant Formula [19:43] EFSA to Advise on Cereulide Levels in Infant Formula Following Global Recall UK Mother's Allegation that Recalled Nestlé Formula Sickened her Baby is Unconfirmed Experts Share Lessons from a Successful Listeria 'Seek and Destroy' Process [23:36] FDA to Hold Virtual Public Meeting on Food Allergen Thresholds, Releases Event Materials [29:44] Sponsored by: CINTAS We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
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    59 分
  • Ep. 210. Campbell Mitchell: Executive Leadership in Food Safety on a Global Scale

    Ep. 210. Campbell Mitchell: Executive Leadership in Food Safety on a Global Scale
    2026/01/27

    Campbell Mitchell, M.B.A., is Head of Food Safety and Compliance for Kraft Heinz North America. He has more than 30 years of international experience in food safety, quality management, and risk mitigation. Prior to joining Kraft Heinz, Campbell served as Vice President of Quality and Safety at Fairlife LLC, a $4-billion Coca-Cola-owned dairy brand. He has also held senior leadership roles with Kerry Group and Almarai in the Middle East. Additionally, he founded a consultancy that supported Tiger Brands in Africa.

    A microbiologist by training, Campbell holds a Postgraduate Diploma in Business Administration from Massey University in New Zealand. He frequently speaks at industry events on the topics of food safety culture and sustainability.

    In this episode of Food Safety Matters, we speak with Campbell [38:24] about:

    • His childhood experience of growing up in different parts of the world and how it prepared him for an international career working in cross-cultural environments
    • What led Campbell from an education in microbiology to a profession in food safety, which he describes as "more of an art than a science"
    • What his role at Kraft Heinz entails, such as communicating that food safety is more than just lab testing—it's about every decision made within the organization
    • The drivers behind and work involved in Kraft Heinz's decision to phase out synthetic food colorings from its U.S. product portfolio
    • How Campbell manages high-level leadership responsibilities with the task of meeting technical and regulatory requirements for food safety and quality
    • The difference between food safety professionals' and consumers' concepts of "food safety" and how consumer demand influences business decisions
    • Kraft Heinz's near-term objectives for strengthening organizational food safety culture and compliance, starting with an enterprise-wide food safety culture survey
    • Examples of how digital tools can be used to proactively address food safety in complex supply chains, such as artificial intelligence (AI) for predicting when clean-in-place (CIP) needs to be conducted.

    News and Resources

    Eat Real Food: New U.S. Dietary Guidelines Name and Shame 'Highly Processed Foods' [6:29]

    USDA-FSIS Describes Vision for Science-Based Approach to Reducing Salmonella in Poultry [14:35]

    GAO Identifies Areas in Which FDA Has Yet to Fulfill FSMA [24:40]

    Journal Retracts Hallmark Glyphosate Safety Study, Increasing Cancer Concerns [28:33]

    EU Provides Guidance on Shelf-Life Studies to Reflect New Listeria Criteria for RTE Foods [35:09]

    Sponsored by:

    Michigan State University Online Food Safety Program

    We Want to Hear from You!
    Please send us your questions and suggestions to podcast@food-safety.com
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    1 時間 4 分
  • Ep. 209. Helena Bottemiller Evich: The MAHA Effect on American Food Policy

    Ep. 209. Helena Bottemiller Evich: The MAHA Effect on American Food Policy
    2026/01/13

    Helena Bottemiller Evich is the Founder and Editor-in-Chief of Food Fix. She previously led coverage of food and agriculture at POLITICO for nearly a decade, winning numerous awards for her work, including a prestigious George Polk Award for a series on climate change and two James Beard Awards for features on nutrition and science. In 2022, she was a James Beard Award finalist for a deep dive on diet-related diseases and COVID-19. Helena is also a sought-after speaker and commentator on food issues, appearing on CNN, MSNBC, CBS, BBC, NPR, and other outlets. Her work is widely cited in the media and has also been published in the Columbia Journalism Review and on NBC News.

    In this episode of Food Safety Matters, we speak with Helena [2:58] about:

    • The newly released Dietary Guidelines for Americans 2025–2030 and their much-debated details, such as their saturated fats advice and focus on "highly processed foods"
    • Contention around the undecided definition for "ultra-processed foods" (UPFs), and what the use of "highly processed foods" instead of UPFs in the revised DGAs could imply
    • The differences in FDA's structure and its unique challenges today (e.g., facing the 2025 infant botulism outbreak linked to ByHeart formula) versus 2022, during the Cronobacter sakazakii/Abbott Nutrition infant formula crisis and before the establishment of FDA's Human Foods Program
    • The rise of "Make America Healthy Again" (MAHA), from a grassroots movement to an official White House-backed agenda with bipartisan support, and the implications for the food space
    • The question within the Trump Administration of whether MAHA rhetoric will translate into real policy changes that advance MAHA objectives
    • Shortcomings of the MAHA approach to food safety policy and regulation, particularly a lack of focus on microbiological safety and inconsistent handling of chemical safety
    • Why the MAHA agenda may not succeed with a deregulatory approach and a weakened federal workforce and resources
    • How the Trump Administration's moves in 2026 may determine if MAHA will remain in the forefront of public discussion, moving forward.

    News and Resources

    Eat Real Food: New U.S. Dietary Guidelines Name and Shame 'Highly Processed Foods'

    Food Fix

    We Want to Hear from You!
    Please send us your questions and suggestions to podcast@food-safety.com
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    52 分
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