Ep. 200: A Celebration of Food Safety Ma...

Vic Fox is a Poultry Account Manager at Elanco. Prior to his time at Elanco, Fox worked as a Breeder Hatchery Manager, Live Production Manager, and Complex Manager, granting him a holistic view into live production, with a special focus on food safety. Vic earned his bachelor's d ... Show More

George G. Misko, Esq. is a Partner at Keller and Heckman LLP in Washington D.C. He counsels domestic and foreign clients on food and drug matters and advises clients on regulatory requirements relating to chemical substances specific to food contact, plastics, and food products i ... Show More

Kyle Diamantas, J.D. is the Deputy Commissioner for Human Foods at the U.S. Food and Drug Administration's (FDA's) Human Foods Program (HFP), where he oversees all FDA nutrition and food safety activities. As FDA's top food executive, Mr. Diamantas sets the strategic direction an ... Show More

Food contamination is a serious public health problem around the world. The World Health Organisation estimates that 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420,000 die every year. In this episode, Ruth Alexander speaks to so ... Show More

In this insightful episode of the HVAC School podcast, host Bryan sits down with Jennifer Butsch, Director of Regulatory Affairs at Copeland, to discuss the rapidly evolving regulatory environment affecting the HVAC industry. With eight years of experience at Copeland and a backg ... Show More

Plans to get abattoirs to take on more of the cost of vets and meat inspectors are "excessive and dangerous" according to the meat industry. The Association of Independent Meat Suppliers, (AIMS) which represents both big and small slaughterhouses, says the Food Standards Agency's ... Show More

#208 Melissa and Jam dive deep into the topic of FDA regulations, particularly focusing on food additives like red food dye. They discuss the complexities of the FDA's approval process, the Delaney Clause, and recent changes in the regulation of red dye number 3, which has been b ... Show More

It's a hard nut to crack: in order to prevent food waste, we rely on plastic packaging and refrigeration, which harm the environment. What if we could turn to nature to address these challenges? Engineer and chemist Jenny Du shares how a simple plant-based innovation — using the ... Show More

Dr. Jennifer Lavers sees seabirds as sentinels of marine health. Are we listening to what they're telling us? Her work as a scientist attached to the University of Tasmania's Institute for Marine and Antarctic Studies focuses on birdlife, but recently she's been looking to art an ... Show More

Today, more than ever before is an opportune moment to spotlight the progress that’s happening in the dairy industry when it comes to sustainability on the farm. Listen in as Carlyn Peterson, PhD at Selko USA, joins a conversation that dives into life cycle assessments, the state ... Show More

In recent years, companies have felt the pressure to be transparent about their environmental impact. Large documents containing summaries of yearly emissions rates, carbon output, and utilized resources are shared on companies’ social media pages, websites, and employee briefing ... Show More

Our European Sustainability Strategists Rachel Fletcher and Arushi Agarwal discuss how fermentation presents a new opportunity to tap into the alternative proteins market, offering a solution to mounting food supply challenges. Read more insights from Morgan Stanley.  ----- Trans ... Show More