Episodes

  • Ep. 214. Chris McGarvey: UK/EU Food Regulatory Changes on the Horizon

    Ep. 214. Chris McGarvey: UK/EU Food Regulatory Changes on the Horizon
    Mar 24 2026
    Chris McGarvey is the Director of the Regulatory and Compliance Team for Walker Morris LLP in the UK. He has more than 25 years of experience working in both the private and public sector, and has a track record of helping clients navigate complex legal challenges in areas of highly regulated economic activity. Chris specializes in food law and led the Food Standards Agency's (FSA's) Legal Team through Brexit, the COVID-19 pandemic, and supply chain challenges associated with the Ukraine conflict. Chris' typical clients are Directors, Senior Managers, and specialists, particularly food scientists, who demand quick, accessible, and accurate advice. His work often has national reach and spans all four nations of the UK. In this episode of Food Safety Matters, we speak with Chris [26:40] about: Impending regulatory changes in the UK and EU that will have immediate impacts for food business operations, and what companies should be doing to prepareThe legal, ethical, and compliance challenges posed by the increasing regulatory attention being paid to emerging food innovations like precision fermentation and cannabidiol (CBD) products, and the potential influence of consumer perceptions on regulatory outcomesHow Brexit can serve as a case study for food businesses navigating significant regulatory changesThe legal and financial implications for food exporters related to ongoing UK–EU food trade negotiationsBenefits, drawbacks, and realities of the EU's prescriptive, stringent approach to regulating food substances versus the U.S.'s current deregulatory, voluntary approachPossible consumer health and legal outcomes that could emerge if countries choose to adopt Codex-aligned, risk-based precautionary allergen labeling (PAL) requirementsAdvice for companies to go beyond minimum compliance with traceability and recall regulatory requirements, including the role that technology can play in achieving this goal. News and Resources News Larry Keener to be Honored with Food Safety Magazine's 2026 Distinguished Service Award [7:16] RFK Jr. Says Federal Ultra-Processed Foods Definition is Coming in April [8:49] FDA Releases Initial Findings from Foodborne Pathogen Study in California Growing Region [15:09] EU Considers Adoption of Harmonized Precautionary Allergen Labeling Rules [20:27] UK-EU Trade Agreement Would Harmonize Certain Food Safety Rules by Mid-2027 [21:33] EU Launches AI Traceability Platform to Strengthen Detection of Food Fraud, Safety Risks [22:45] World Food Safety Day 2026 to Coincide with Release of Updated WHO Foodborne Disease Burden Estimates [23:33] Resources "2026 Trends in the EU/UK Food Law Space" by Chris McGarvey Sponsored by: Eagle Product Inspection We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
    Show more Show less
    1 hr and 12 mins
  • FlexXray: Emerging Technologies for Improving Foreign Material Detection

    FlexXray: Emerging Technologies for Improving Foreign Material Detection
    Mar 17 2026

    Kye Luker serves as the Chief Product Officer at FlexXray, where he leads development of the company's innovative X-ray inspection process and technology. With more than two decades of experience in the service, consumer packaged goods (CPG), and food and beverage industries, Kye brings a wealth of knowledge in continuous improvement, quality assurance, and formulations to his role.

    In this episode of Food Safety Matters, we speak with Kye [1:34] about:

    • How foreign material (FM) contamination continues to challenge food manufacturers as it remains one of the leading causes of food recalls each year
    • Why certain contaminants are difficult to detect with traditional metal detectors and inline X-ray systems
    • How many FM control strategies remain reactive, with detection systems acting primarily as signaling devices rather than preventing contamination upstream
    • The role of third-party inspection partners in helping manufacturers investigate FM incidents, narrow hold windows, and support data-driven product release decisions
    • Key limitations of re-inspecting product in-house using the same inline equipment, speeds, and sensitivity settings that originally failed to detect FM
    • How computed tomography (CT) inspection can analyze products in three dimensions, allowing inspectors to identify FM hidden by layering effects in complex food products
    • The benefits of a multi-pronged FM control strategy that combines upstream detection technologies with advanced downstream inspection
    • Advanced technologies utilized by FlexXray to enhance detection sensitivity and precision, including photon-counting X-ray systems and machine learning algorithms.

    Resources

    2025 Foreign Material in Food Benchmark Report

    Sponsored by:

    FlexXray
    Show more Show less
    24 mins
  • Ep. 213. Richard Stier: Driving Continuous Improvement in Food Safety and Sanitation

    Ep. 213. Richard Stier: Driving Continuous Improvement in Food Safety and Sanitation
    Mar 10 2026
    Richard (Rick) Stier, M.S. is a consulting food scientist who has helped food processors develop safety, quality, and sanitation programs. He believes in emphasizing the importance of how these programs can help companies increase profits. Rick comes from a family background in food science, with the Institute of Food Technologists (IFT) establishing an award in his mother's name—the Humanitarian Award for Service to the Science of Food in honor of Elizabeth Fleming Stier. Rick holds degrees in food science from Rutgers University and the University of California at Davis. He is also a member of the Editorial Advisory Board of Food Safety Magazine. In this episode of Food Safety Matters, we speak with Rick [18:38] about: His path into food science and food safety, influenced by his upbringing around the Rutgers University food science community and early mentorship in the fieldHis work as an independent consultant helping processors improve food safety, sanitation, and quality programs, and how he addresses suboptimal practices he encounters in processing facilitiesMemorable experiences from his career, including industry-wide efforts to address food safety challenges and examples of innovations that helped prevent future problemsWhy crisis management and preparedness are critical for food companies, and how building strong programs in advance helps organizations respond effectively to disruptionsCommon misconceptions about internal audits, and how companies can design audit programs that evaluate every element of their food safety management system and drive continuous improvementKey challenges in managing the physical plant as a prerequisite program, and why details such as facility design, maintenance, and infrastructure can have major food safety implicationsFrequently misunderstood hygiene practices in food processing facilities, including the importance of adequate handwashing infrastructure and strong employee hygiene policiesPractical ways companies can ensure hygiene and food safety procedures are followed, such as leadership accountability, employee education, and reinforcing expectations through facility design and incentivesA preview of Rick's upcoming two-part article series on HACCP, which will explore how HACCP plans fit within broader food safety management systems and prerequisite programs. News and Resources News FDA Releases Produce Regulatory Program Standards [6:22] FDA Announces FSMA 204 Stakeholder Engagement Initiative, Releases Guidance [8:11] RFK Jr. Highlights FDA's Focus on GRAS Rule, But Makes No Promises [10:44] FAO, EFSA Sign MOU to Strengthen Collaboration on Science-Based Food Safety [15:36] Resources Richard Stier's articles for Food Safety Magazine Sponsored by: IFC {LOGO LINKS TO: indfumco.com/chlorinedioxide} FACT SHEET: A Clean Break to Reset the Environment with Chlorine Dioxide [BH1] We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com [BH1]PRISCILA: Please include the uniquely linked "FACT SHEET: A Clean Break…" resource below the logo.
    Show more Show less
    1 hr and 1 min
  • Ep. 212. Dr. Claire Sand: The Future of Food Packaging and Chemicals of Concern

    Ep. 212. Dr. Claire Sand: The Future of Food Packaging and Chemicals of Concern
    Feb 24 2026
    Claire Sand, Ph.D. is a global packaging leader with 40 years of experience in food science and packaging. As founder of Packaging Technology and Research LLC, her mission is to enable a more sustainable food system by advancing innovations that extend food shelf life and reduce waste. Dr. Sand specializes in leading cross-functional teams, developing technology strategies, and creating implementation roadmaps for complex packaging challenges across the value chain. With over 150 publications to her credit, she is a regular contributor to leading food science and packaging publications and has held adjunct faculty positions at Michigan State University and California Polytechnic State University. Her industry recognition includes Institute of Food Technologists (IFT) Fellow status and the Riester-Davis-Brody Lifetime Achievement Award in Food Packaging. She serves on numerous editorial boards, authored The Packaging Value Chain, and co-chairs PACfoodwaste, a collaborative initiative addressing food waste through packaging innovation. Dr. Sand's career spans leadership roles at General Mills, Kraft Heinz, Nestlé, Safeway, and Total Quality Marketing, with international experience in Germany, Colombia, and Thailand across R&D, market research, and commercialization. She holds a Ph.D. in Food Science and Nutrition from the University of Minnesota and both M.S. and B.S. degrees in Packaging from Michigan State University. In this episode of Food Safety Matters, we speak with Dr. Claire Sand [19:45] about: Her background in packaging science, early research on migration standards in the EU, and career-long focus on food packaging and chemicals of concernHow she defines "clean packaging" and the importance of using only essential, safe substances in food-contact materialsWhy per- and polyfluoroalkyl substances (PFAS) present unique challenges compared with Bisphenol A (BPA) and phthalatesWhy the origin of PFAS (i.e., intentionally vs. non-intentionally added) is becoming less relevant, and how this shift affects regulatory approaches and industry complianceReasons why chemicals of concern (CoCs) are still used in direct food-contact packagingHow varying regulations internationally and among U.S. states impact global brands and packaging suppliers, and why many companies choose to align with the strictest standardsKey challenges in eliminating PFAS and other CoCsHow CoCs intersect with state Extended Producer Responsibility (EPR) laws, and why cleaner recyclate is crucial to maximizing end-use value across marketsConcerns with compostable or biodegradable packaging related to chemical contamination, sustainability, and regulationsThe potential for circular economy goals and CoC-free packaging to be synergistic, and the decisions industry may face about recycled content in direct food-contact applicationsActions companies can take to ensure packaging is free of CoC, particularly when dealing with supply chain disruptions or supplier substitutions. News and Resources News FDA Allows Foods with 'Natural' Food Dyes to Claim 'No Artificial Colors' [5:16] FDA Begins Post-Market Safety Reassessment for BHA [6:40] Boar's Head Reopens Production Facility Behind Fatal Listeriosis Outbreak [9:41] FDA Petitioned to Stop Protecting Identity of Companies Involved in Foodborne Illness Outbreaks [13:35] EU Sets Provisional Safe Level for CBD as Novel Food [16:44] Resources "Promising Practices are Being Used to Tackle PFAS in Food Packaging," by Dr. Clare Sand for the December '23/January '24 issue of Food Safety Magazine "In Pursuit of Clean Packaging with No Chemicals of Concern," by Dr. Clare Sand for the December '22/January '23 issue of Food Safety Magazine We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
    Show more Show less
    1 hr and 3 mins
  • Ep. 211. Kathy Sanzo: The Implications of FDA's Synthetic Food Dye Phase-Out

    Ep. 211. Kathy Sanzo: The Implications of FDA's Synthetic Food Dye Phase-Out
    Feb 10 2026
    Kathleen Sanzo, J.D. is Co-Chair of Morgan Lewis' life sciences industry team. She centers her practice on regulatory and compliance issues connected to U.S. Food and Drug Administration (FDA)-regulated products. She leads and counsels clients on all legal and regulatory issues concerning food, dietary supplements, and cosmetic product manufacture, approval, marketing, and distribution; food, drug, and device compliance and enforcement matters; and consumer product issues regulated by the U.S. Consumer Product Safety Commission and state enforcement agencies, among other areas. A frequent author and co-author on publications related to FDA matters, Kathleen regularly speaks on these issues at industry events. She serves as Vice Chair of the Consumer Product Regulation Committee of the American Bar Association Section of Administrative Law and Regulatory Practice, and is a member of the Food and Drug Law Institute's Medical Products Committee. In this episode of Food Safety Matters, we speak with Kathy [32:33] about: Why FDA chose a voluntary approach to phasing out synthetic food dyes, the implications of this approach, and industry's responseWhy state-level food additive restrictions are outpacing federal actionHow the emerging patchwork of state laws creates significant operational and legal challenges for food manufacturers nationwideThe expected supply chain impacts of phasing out synthetic dyes The legal risks companies face, from state enforcement to labeling, false advertising claims, and product liabilityHow companies can prepare by monitoring legislation, securing dependable ingredient suppliers, updating labels, and planning consumer communicationHow state actions on additives may influence consumer expectations, spur industry innovation, and shape food policy over the next decade. News and Resources News FDA Releases Human Foods Program Priority Deliverables and Guidance Agenda for 2026 [5:48] FDA Testing Pinpoints Contaminated Ingredient in Infant Botulism Outbreak [17:44] EFSA Sets Safety Thresholds for Cereulide Toxin in Infant Formula [19:43] EFSA to Advise on Cereulide Levels in Infant Formula Following Global Recall UK Mother's Allegation that Recalled Nestlé Formula Sickened her Baby is Unconfirmed Experts Share Lessons from a Successful Listeria 'Seek and Destroy' Process [23:36] FDA to Hold Virtual Public Meeting on Food Allergen Thresholds, Releases Event Materials [29:44] Sponsored by: CINTAS We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
    Show more Show less
    59 mins
  • Ep. 210. Campbell Mitchell: Executive Leadership in Food Safety on a Global Scale

    Ep. 210. Campbell Mitchell: Executive Leadership in Food Safety on a Global Scale
    Jan 27 2026

    Campbell Mitchell, M.B.A., is Head of Food Safety and Compliance for Kraft Heinz North America. He has more than 30 years of international experience in food safety, quality management, and risk mitigation. Prior to joining Kraft Heinz, Campbell served as Vice President of Quality and Safety at Fairlife LLC, a $4-billion Coca-Cola-owned dairy brand. He has also held senior leadership roles with Kerry Group and Almarai in the Middle East. Additionally, he founded a consultancy that supported Tiger Brands in Africa.

    A microbiologist by training, Campbell holds a Postgraduate Diploma in Business Administration from Massey University in New Zealand. He frequently speaks at industry events on the topics of food safety culture and sustainability.

    In this episode of Food Safety Matters, we speak with Campbell [38:24] about:

    • His childhood experience of growing up in different parts of the world and how it prepared him for an international career working in cross-cultural environments
    • What led Campbell from an education in microbiology to a profession in food safety, which he describes as "more of an art than a science"
    • What his role at Kraft Heinz entails, such as communicating that food safety is more than just lab testing—it's about every decision made within the organization
    • The drivers behind and work involved in Kraft Heinz's decision to phase out synthetic food colorings from its U.S. product portfolio
    • How Campbell manages high-level leadership responsibilities with the task of meeting technical and regulatory requirements for food safety and quality
    • The difference between food safety professionals' and consumers' concepts of "food safety" and how consumer demand influences business decisions
    • Kraft Heinz's near-term objectives for strengthening organizational food safety culture and compliance, starting with an enterprise-wide food safety culture survey
    • Examples of how digital tools can be used to proactively address food safety in complex supply chains, such as artificial intelligence (AI) for predicting when clean-in-place (CIP) needs to be conducted.

    News and Resources

    Eat Real Food: New U.S. Dietary Guidelines Name and Shame 'Highly Processed Foods' [6:29]

    USDA-FSIS Describes Vision for Science-Based Approach to Reducing Salmonella in Poultry [14:35]

    GAO Identifies Areas in Which FDA Has Yet to Fulfill FSMA [24:40]

    Journal Retracts Hallmark Glyphosate Safety Study, Increasing Cancer Concerns [28:33]

    EU Provides Guidance on Shelf-Life Studies to Reflect New Listeria Criteria for RTE Foods [35:09]

    Sponsored by:

    Michigan State University Online Food Safety Program

    We Want to Hear from You!
    Please send us your questions and suggestions to podcast@food-safety.com
    Show more Show less
    1 hr and 4 mins
  • Ep. 209. Helena Bottemiller Evich: The MAHA Effect on American Food Policy

    Ep. 209. Helena Bottemiller Evich: The MAHA Effect on American Food Policy
    Jan 13 2026

    Helena Bottemiller Evich is the Founder and Editor-in-Chief of Food Fix. She previously led coverage of food and agriculture at POLITICO for nearly a decade, winning numerous awards for her work, including a prestigious George Polk Award for a series on climate change and two James Beard Awards for features on nutrition and science. In 2022, she was a James Beard Award finalist for a deep dive on diet-related diseases and COVID-19. Helena is also a sought-after speaker and commentator on food issues, appearing on CNN, MSNBC, CBS, BBC, NPR, and other outlets. Her work is widely cited in the media and has also been published in the Columbia Journalism Review and on NBC News.

    In this episode of Food Safety Matters, we speak with Helena [2:58] about:

    • The newly released Dietary Guidelines for Americans 2025–2030 and their much-debated details, such as their saturated fats advice and focus on "highly processed foods"
    • Contention around the undecided definition for "ultra-processed foods" (UPFs), and what the use of "highly processed foods" instead of UPFs in the revised DGAs could imply
    • The differences in FDA's structure and its unique challenges today (e.g., facing the 2025 infant botulism outbreak linked to ByHeart formula) versus 2022, during the Cronobacter sakazakii/Abbott Nutrition infant formula crisis and before the establishment of FDA's Human Foods Program
    • The rise of "Make America Healthy Again" (MAHA), from a grassroots movement to an official White House-backed agenda with bipartisan support, and the implications for the food space
    • The question within the Trump Administration of whether MAHA rhetoric will translate into real policy changes that advance MAHA objectives
    • Shortcomings of the MAHA approach to food safety policy and regulation, particularly a lack of focus on microbiological safety and inconsistent handling of chemical safety
    • Why the MAHA agenda may not succeed with a deregulatory approach and a weakened federal workforce and resources
    • How the Trump Administration's moves in 2026 may determine if MAHA will remain in the forefront of public discussion, moving forward.

    News and Resources

    Eat Real Food: New U.S. Dietary Guidelines Name and Shame 'Highly Processed Foods'

    Food Fix

    We Want to Hear from You!
    Please send us your questions and suggestions to podcast@food-safety.com
    Show more Show less
    52 mins
  • Yiannas, McDonald, Besser, Hedberg: Fixing the Outbreak Investigation System

    Yiannas, McDonald, Besser, Hedberg: Fixing the Outbreak Investigation System
    Dec 30 2025
    Frank Yiannas, M.P.H. is a renowned food safety leader and executive, food system futurist, author, professor, past president of the International Association of Food Protection (IAFP), and advocate for consumers. Most recently, he served under two different administrations as the Deputy Commissioner for Food Policy and Response at the U.S. Food and Drug Administration (FDA), a position he held from 2018–2023, after spending 30 years in leadership roles with Walmart and the Walt Disney Company. After retiring from FDA, Mr. Yiannas founded Smarter FY Solutions to help organizations address critical food safety and supply chain challenges. He also advises several well-known companies, offering consultancy services to modernize compliance strategies and ensure that clients meet regulatory requirements and industry standards. Throughout his career, Mr. Yiannas has been recognized for his role in strengthening food safety standards in new and innovative ways, as well as building effective food safety management systems based on modern, science-based, and tech-enabled prevention principles. Drew McDonald is the Senior Vice President of Quality and Food Safety at Taylor Fresh Foods in Salinas, California, where he oversees the quality and food safety programs across the foodservice, retail, and deli operations under both FDA and U.S. Department of Agriculture (USDA) jurisdictions. Mr. McDonald works with an impressive team developing and managing appropriate and practical quality and food safety programs for fresh food and produce products. He has more than 30 years of experience in fresh produce and fresh foods. Over the course of his career, Mr. McDonald has worked with growers and processors of fresh food and produce items across the globe. He currently serves on numerous food safety-related technical committees and has participated in the authorship of many produce safety articles and guidelines. He serves on the Food Safety Summit Educational Advisory Board and is a former chair of the Center for Produce Food Safety's Technical Committee and United Fresh's Technical Council. Mr. McDonald received his education from Lawrence University in Wisconsin. John Besser, Ph.D. worked for ten years as Deputy Chief of the Enteric Diseases Laboratory Branch at the U.S. Centers for Disease Control and Prevention (CDC), where he was involved in national and global programs to detect, characterize, and track gastrointestinal diseases. Prior to CDC, Dr. Besser led the infectious disease laboratory at the Minnesota Department of Health (MDH) for 19 years and served as a clinical microbiologist at the University of Minnesota Hospital for five years. He currently works as an independent contractor and consultant. Dr. Besser is the author or co-author of more than 70 publications. He received his Ph.D. and M.S. degree from the University of Minnesota. Craig Hedberg, Ph.D. is a Professor in the Division of Environmental Health Sciences at the University of Minnesota and Co-Director of the Minnesota Integrated Food Safety Center of Excellence. He promotes public health surveillance as a prerequisite for effective food control, and his work focuses on improving methods for collaboration among public health and regulatory agencies, academic researchers, and industry to improve foodborne illness surveillance and outbreak investigations. With a background in public health practice, Dr. Hedberg also focuses on public health workforce development and works with state, local, and tribal public health partners to build capacity for preparedness and emergency response. He is a member of the Council of State and Territorial Epidemiologists, the Minnesota Environmental Health Association, and IAFP. Dr. Hedberg holds a Ph.D. in Epidemiology and an M.S. degree in Environmental Health, both from the University of Minnesota. In this episode of Food Safety Matters, we speak with Mr. Yiannas, Mr. McDonald, Dr. Besser, and Dr. Hedberg [6:43] about: The increasing rate of food recalls issued by federal regulatory agencies, and what that might imply about the current systems for outbreak investigation and disease surveillance How federal and state public health agencies conduct foodborne illness outbreak investigations and the current success rates of these investigations Elements of the foodborne illness outbreak investigation process that are working well Potential areas for improvement for foodborne illness outbreak investigations and the metrics for "success" An idea for a National Foodborne Outbreak Investigation Board, similar to the model used for airlines with the National Transportation Safety Board, and how such a system might help improve food safety in the U.S. Sponsored by: Michigan State University Online Food Safety Program We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
    Show more Show less
    1 hr and 16 mins