State and federal agencies are very serious when it comes to controlled substances. And you should be too.

As food is raised in one spot, processed in another, and shipped around the world, it’s no wonder that food safety creates an international concern.

Keeping balances used in regulated environments calibrated is the essence of good science and safe manufacturing.

Action expected to reduce coronary heart disease and prevent thousands of fatal heart attacks every year.

If you’re allergic to natural rubber latex, the U.S. Food and Drug Administration has good news for you: in the future, you are less likely to be misinformed about the absence of this allergen in such products as medical devices. To avoid false assurances about this hazard to your health, FDA is recommending to manufacturers to stop using the labels “latex-free” or “does not contain latex.”

New human study shows oral exposure does not create risk for high BPA exposure.

Americans can take a warning from a University of Florida study of bottled water in China - don’t drink the liquid if you’ve left it somewhere warm for a long time.

A ‘game changer,’ says UCLA’s Dr. Antoni Ribas, the study’s principal investigator.

The Institute of Food Technologists (IFT) is proud to introduce a new video in the “Day in the Life of a Food Scientist” series that shows what it’s like to be a food scientist at the U.S. Food & Drug Administration (FDA).

Recently, you may have heard some concerns suggesting the FDA has taken steps to end the long-standing practice in the cheesemaking industry of using wooden boards to age cheese. To be clear, we have not and are not prohibiting or banning the long-standing practice of using wood shelving in artisanal cheese. Nor does the FDA Food Safety Modernization Act (FSMA) require any such action. Reports to the contrary are not accurate.