Risk Assessments: Which is Best for Food Ingredients?

Traditionally, NOAELs from subchronic toxicity studies have been used to determine margins of safety for…

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The COOL Rule: Does COOL Labeling Provide Safety Information to the Consumer?

Establishing the safety of a food[1] is essential for the food manufacturer when working to…

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Will Your Product Be Affected by the Nutrition Label Changes? Proposed Nutrition Label Changes in the U.S. and Canada

All food and supplement suppliers, manufacturers, and retailers labels be affected by the finalized nutrition…

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Emulsifiers, gut microbiota and biological responses: Unjustified conclusions based on flawed research

In March, 2015 a study was published by Chassaing et al. in Nature entitled “Dietary…

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The “Gluten Free” Market: Trends, Label Claims, and Regulatory Guidance: Everything You Need to Know to Market a Gluten Free Product

According to Food Business News, sales of “gluten free” foods have exploded over recent years,…

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Burdock Group Welcomes Dr. Alex LeBeau to the Scientific Team

Please join Burdock Group in welcoming Alex LeBeau, Ph.D., who joins our team at the…

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