Webinar
Product Development

Formulating and Packaging to Protect the Safety of Our Food

This webinar explores the question, "How do we reduce the risk of a recall due to a miscue in a formulation or due to the packaging?" 

Part of FoodChain ID's 'It Begins with You' Webinar Series

In 2023, there were 506 Food and Drug Administration (FDA) food recalls.  This is a five-year high for the food industry and 19.6% more events than those recorded in 2022. Undeclared allergens remained the leading cause of food recalls in every quarter of 2023 and continue to be the leading cause in 2024.  How do we reduce the risk of a recall due to a miscue in a formulation or due to the packaging? 

Viewers will learn:

  1. Essential supporting documentation for ingredients and other purchased materials
  2. Technical and Regulatory Requirements for Food and Food Contact materials
  3. Criticality of having the right package to adequately protect the food

Speakers:

Rich D’Aloisio - Subject Matter Expert, Food Additives and Labeling, FoodChain ID

Rich LeNoir - Subject Matter Expert, Food Contact, FoodChain ID

Complete the form below to view our on-demand webinar.

 

Newsletter subscription
I would like to be contacted by a member of the FoodChain ID team

We take your personal data and privacy seriously. By completing this form, you are confirming that you accept our Terms of Use and Privacy Policy.

Stay up to date with our newsletter

This field is for validation purposes and should be left unchanged.

Interesting articles

Article
Product Development

Building an Always Audit-Ready Facility in Food and Beverage Manufacturing 

Webinar
Food Safety

Food Safety: Considerations When Developing a Food Label  

Article
Product Development

Enhancing Data Management in Food and Beverage Manufacturing 

Article
Product Development

Leveraging Supplier and Audit Data for Enhanced Business Insights 

Article
Product Development

Lab-Grown Meat as an Alternative to Traditional Meat Production

Article
Product Development

Sweet Sustainability: The Environmental Footprint of Sweeteners and Sweetness Enhancers