Food Safety & Quality

The two‑day Sanitary Design Workshop in partnership with the American Society of Baking and BEAG, offers hands‑on training for operations, engineering and sanitation professionals.

Otis Spunkmeyer has announced that 100% of its branded foods sold in the United States are now free from artificial FD&C food‑grade dyes, completing a company‑wide reformulation effort aimed at cleaner labels and school‑friendly products.

The FDA has issued a Request for Information on gluten labeling and cross‑contact controls for packaged foods, seeking public input as it reviews whether to require more transparent disclosure of gluten‑containing ingredients beyond wheat.

Preliminary regional data point to a notable rise in fusarium-related mycotoxins across feed crops.

The initiative is voluntary and builds on prior ABA commitments to improve ingredient transparency and safety across the commercial baking sector.