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Food contact material pictogram (left) on a plastic food container in Hong Kong. Food contact materials or food contacting substances (FCS) [1] [2] are materials that are intended to be in contact with food. These can be things that are quite obvious like a glass or a can for soft drinks as well as machinery in a food factory or a coffee machine.
The US Food and Drug Administration has finalized new standards that foods must meet before they can be labeled as “healthy.” Requirements now include limits on saturated fat, sodium and added ...
The most common applications are in the making of pottery, glass, and some types of food, but there are many others, such as the vitrification of an antifreeze-like liquid in cryopreservation. In a different sense of the word, the embedding of material inside a glassy matrix is also called vitrification. An important application is the ...
Food and Drug Administration Modernization Act of 1997; Food libel laws; Food Quality Protection Act; Generally recognized as safe; Global Food Security Act of 2009; Kevin's Law; Mandatory country-of-origin labeling of food sold in the United States; Personal Responsibility in Food Consumption Act; Public Law 114-214, regulating GMO food labeling
The food is first prepared, either raw or cooked, and then sealed into the retort pouch. The pouch is then heated to 240-250 °F (116-121 °C) for several minutes under high pressure inside a retort or autoclave machine. The food inside is cooked in a similar way to pressure cooking.
The Consumer Brands Association and the food industry association FMI, which created a voluntary label system for the food and beverage industry called Facts up Front that launched in 2011, have ...
Nearly all fish contains trace amounts of mercury from the water, which gets absorbed by fish when they feed, per the U.S. Food and Drug Administration. For most people, the risk of mercury ...
Nowadays, soda-lime glass is the commonly used variation manufactured from raw materials such as soda ash, limestone, and metal. Due to the structural characteristics of glass, the risk of migration into the food is very limited. Glass is incredibly chemically stable and durable when handled carefully (due to its fragile nature). [34]