Today, more than ever, chemicals are a hot topic when it comes to food. Whether it’s arsenic in rice, pesticides on fruits and vegetables, or BPA in soup cans, chemicals are everywhere. “Clean label” initiatives have swept through the marketplace. But why is everyone leery of chemicals? How can we put chemicals in perspective and quiet customers’ concerns? How should we talk about them? More importantly, how do we quantify and address risk when it comes to chemical exposure?
Join TAG’s Director of Food Safety, Brent Kobielush, Ph.D., and SafetyChain for FSMA Friday on January 28, 2022, as they explore these questions and many more.
