July 27, 2023, 2pm EST

Join NQAC Dublin and Food Safety Magazine for this upcoming webinar on Nutritional Labeling and Method Selection.

Our experts will discuss method selection and testing options for nutritional label claim while providing more in-depth information on method compatibility for specific fiber and vitamin ingredients. This webinar will also discuss what methods the FDA can and may use to inspect factory label claims.

Key takeaways:

• Understand the impact of method selection on label claims
• Method compatibility/incompatibility of specific fiber ingredients
• Method compatibility/incompatibility of specific vitamins ingredients
• Learn the criteria FDA uses when selecting a method to verify a label claim

Target Audience: Food and Beverage Manufacturers, Nutritional Label Specialists, R&D Specialists, Quality Assurance and Food Safety Managers

Presenters: Jacob Snider & Ann Jobko, Chemists at NQAC Dublin

Course Length: 1hr

Join NQAC Dublin at the IFT FIRST 2023 Expo!

Our team looks forward to seeing everyone in Chicago at this year’s IFT conference. We will be at McCormick Place Chicago at Booth S3102 from July 16-19, 2023. You are welcome to stop by anytime or if you would prefer to schedule a time to talk about how we can support your food safety and quality assurance testing needs, reach out to nqacdublininfo@us.nestle.com to schedule.

We look forward to seeing you in Chicago in July!

June 28, 2023, 1pm EST

Presented by: Andrew Savage, Expert Chemist at NQAC Dublin

Course Length: 1hr total including 15 min Q&A at the end

There is a wide array of different contaminants that can enter the food supply, ranging from pesticides and veterinary drugs to heavy metals and adulterants. This webinar will discuss the most common and emerging contaminant types in food, how they get there, and strategies prevent them from entering products.

How do contaminants end up in food?
Chemical contaminants can enter food in a variety of different pathways, from farm to fork. Some are intentionally applied, such as pesticides, with the intent to remove them prior to harvest. Others, like mycotoxins, may be unintentionally introduced in storage or processing. Every step of the process is a potential introduction point.

What is the big deal about contaminants?
Controlling contaminants is important for ensure safe and healthy food as well as to meet regulatory requirements. Requirements can vary significantly in different markets and countries, so having a plan for conformance is critical.

What can be done to prevent them?
Preventing introduction is key to ensuring products meet quality criteria since many of the contaminants can be persistent and difficult to destroy. Knowing where different types can be introduced and how to test for them ensures that monitoring and control plans are successful.

Audience: Quality management professionals, lab managers and supervisors, and regulatory affairs professionals.