Food Safety Matters

• Ep. 207. Brian Sylvester: Preparing for 'MAHA'-Driven Policy Changes on Food Dyes, UPFs, GRAS

  Brian P. Sylvester, J.D. is a Partner and Head of Food Regulatory in Morrison Foerster's FDA and Healthcare Regulatory and Compliance Group, and is an influential thought leader and practitioner in food tech regulation. Brian counsels clients across the full lifecycle of regulated products, serving global brands, startups, life sciences companies, investors, and trade associations. In the area of food and beverage, Brian develops regulatory strategies to commercialize a range of food tech innovations, including transgenic crops and alternative proteins, such as cultivated meat and fermentation-derived food ingredients, among others. He has been recognized by several legal industry awards and publications such as Chambers USA, Bloomberg Law, and The National Law Journal. In this episode of Food Safety Matters, we speak with Brian [35:44] about: State-level food additive regulatory developments since the passage of the California Food Safety Act in October 2023 How the "Make America Healthy Again" (MAHA) movement is shaping federal food additive and nutrition regulations Challenges and questions that arise from the growing number of state-level food regulations, including legality and constitutionality, implications for interstate commerce, and ensuring compliance Industry responses to FDA's push to phase out synthetic food dyes from the U.S. food supply California's recently passed legislation to establish a legal definition for ultra-processed foods (UPFs), and how it might affect a federally recognized UPF definition to be established in the future Practical recommendations for companies navigating the rapidly evolving U.S. regulatory landscape around food. News and Resources News USDA Indefinitely Delays Enforcement of Salmonella as Adulterant in Raw Breaded, Stuffed Chicken [4:41] Contamination in Infant Formula as Botulism Outbreak Grows; FDA Publishes Inspection Reports [18:38] Unsolved German E. coli Outbreak Grows, Sickening Hundreds [28:52] Codex Commission Adopts New International Food Standards at 48th Session [32:37]Codex Committee Discussions Held at CAC48 Cover Key Fishery Initiatives Resources Ep. 162. Brian Sylvester: How the California Food Safety Act is Shaping U.S. Food Additives Regulation  We Want to Hear from You! Please send us your questions and suggestions to [email protected]

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• Ep. 206. Jay Berglind: In Fearless Pursuit of Safer Eggs and Food Safety Innovation

  Jay Berglind is a nationally respected food safety expert and the principal of Aegis Foods, a consultancy focused on strengthening food safety systems across the supply chain. Aegis Foods is also the maker of Fearless Eggs, the only pasteurized in-shell and poached eggs that are safe to eat raw. With more than 25 years of experience in food manufacturing, regulatory compliance, and quality assurance, Jay is a trusted voice on preventing foodborne illness, understanding federal regulations, and responding to product recalls. Jay has served in leadership roles overseeing food safety and quality programs for major U.S. food manufacturers. His expertise spans U.S. Department of Agriculture (USDA) and U.S. Food and Drug Administration (FDA) inspection standards, Hazards Analysis and Critical Control Points (HACCP), and third-party audit preparation. Through Aegis Foods, he now advises clients on building proactive, recall-resistant systems that prioritize both consumer health and brand integrity. In this episode of Food Safety Matters, we speak with Jay [38:36] about: The history of Jay's career and how his experiences led to the creation of Fearless Eggs The science behind the pasteurization method used by Fearless Eggs and how it differs from traditional shell egg pasteurization, as well as Fearless Eggs' latest innovation, the in-shell poached egg  How Fearless Eggs' pasteurization method inactivates Salmonella and other food safety hazards like avian influenza The process of working with FDA to get Fearless Eggs' pasteurization method approved The consumer trust built not only by Fearless Eggs' pasteurization, but also its prioritization of food safety Jay's perspective on the Trump Administration's resource and staffing cuts to FDA and the effect on consumer confidence in the safety of the U.S. food supply How Aegis and Fearless Eggs are helping move the entire industry toward safer egg products and food safety innovation Where to find Fearless Eggs products. News and Resources News ByHeart Outbreak Grows: 31 Infants in 15 States Hospitalized for Botulism From Tainted Formula [4:29] ByHeart Formula Now Linked to 23 Infant Botulism Cases in 13 States Infants Nationwide Hospitalized With Botulism After Consuming ByHeart Formula Regan-Udall Report Supports FDA Infant Formula Safety Efforts [16:16] Analysis Shows FDA Foreign Facility Inspections Hit Historic Low After Trump Admin Cuts [23:02] First-of-its-Kind Study Shows How Listeria Strains Evolve Into Strong Biofilm Formers [31:44] FAO Report Highlights Needs for Responsible AI Adoption in Food Safety Fields [35:01] Resources Webinar: Dry Sanitation and Cleaning Techniques for Facilities and Equipment We Want to Hear from You! Please send us your questions and suggestions to [email protected]

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• Ep. 205. Black and Gabor: Digital Transformation and Emerging International Standards for Food Safety

  Tom Black is the First Assistant Secretary of the Exports and Veterinary Services Division at the Australian Government's Department of Agriculture, Fisheries, and Forestry. In this role, he is responsible for regulating and facilitating Australia's exports of animal commodities and certified organic products, while also providing the overarching technical food safety framework for both food exports and imports. Tom leads the Australian Government's bilateral and multilateral technical market access negotiations for these commodities and represents Australia in international standard-setting forums, including the Codex Alimentarius Commission. He has over 20 years of experience in government and is currently the Australian delegate to the Codex Alimentarius Commission. He also serves as Chairperson of the Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS). Gabor Molnar, Ph.D. is an Industrial Development Officer at the United Nations Industrial Development Organization (UNIDO), technically leading UNIDO's food safety work. As part of his responsibilities, Dr. Molnar designs and implements food safety capacity-building initiatives, mostly in Asia and Africa. He also represents UNIDO in various global forums, including the Codex Alimentarius Commission. Dr. Molnar is the main organizer of the Vienna Food Safety Forum (VFSF) and specializes in the domain of digitalization for food control and safety systems. Dr. Molnar holds a Ph.D. from Université Laval, as well as multiple master's degrees and certifications. In this episode of Food Safety Matters, we speak with Mr. Black and Dr. Molnar [32:51] about: Emerging trends in international food safety standards and regulations, and how digitalization and AI are informing these trends How regulators are incorporating emerging, global trends into the future of food safety The experiences and responses of developing countries to emerging food safety guidelines and standards that are based on trends driven by industrialized nations, including challenges to and solutions for adoptions CCFIC's focus areas related to food safety guidelines and best practices in the context of an increasingly digitalized world The specifics and importance of UNIDO's work UNIDO's new approach to food safety, "Food Safety 2.0," and how the organization works with countries and industry worldwide to implement this approach The origins and history of the Vienna Food Safety Forum, who participates in the forum, and learnings from the 2025 forum Potential dangers posed and questions raised by the growing application of AI in food safety work A sneak peek at the 2027 Vienna Food Safety Forum. News and Resources News Food Industry Stakeholders Share Input on FDA, USDA's Intent to Define UPFs [3:58] Industry Giants Support New Coalition Aimed at Stopping MAHA-Aligned State Food Additive Bans, More Than 80 Groups Urge Congress Not to Block State Food Additives Bans [14:30] Fast Food Employee Survey Reveals Serious Food Safety Problems, Pressures to Work While Sick [23:07] Study Shows Water Hoses as Reservoirs for Biofilms in Food Processing Facilities [27:58] Resources Vienna Food Safety Forum Vienna Food Safety Forum 2025 Concludes With a Call for Smarter, Inclusive Food Safety Systems Through Digitalization Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS) We Want to Hear from You! Please send us your questions and suggestions to [email protected]

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• Kris Sollid: What Does Consumer Sentiment Say About the Safety of the U.S. Food Supply?

  Kris Sollid, R.D., is the Senior Director for Research and Consumer Insights at the International Food Information Council (IFIC). A registered dietitian with a passion for improving nutrition science communications, his role at IFIC includes leading consumer research projects, educational resource development, social and traditional media engagement, and written contributions to various consumer, trade, and peer-reviewed publications. In this episode of Food Safety Matters, we speak with Kris [1:20] about: The methodology and key metrics of IFIC's 20th annual "Food and Health Survey," which found that consumer confidence in the safety of the U.S. food supply has hit a 13-year low Specific beliefs driving consumers' declining confidence in U.S. food safety, including the perception of food corporations prioritizing profits over safety, as well as the perceived inadequacy of federal regulatory oversight of the food supply Key findings from IFIC's supplemental "Americans' Perceptions of Food Recalls" survey Whether consumer concerns about rising recall rates reflect reality, based on FDA and USDA recall data How high-profile recalls associated with severe or far-reaching foodborne illness outbreaks may influence consumer perceptions about the number of recalls Another IFIC supplemental survey on Americans' perceptions of FDA's Generally Recognized as Safe (GRAS) program, and what the results say about consumer confidence in food safety, as well as their GRAS awareness The potential influence of U.S. Health Secretary Robert F. Kennedy Jr.'s (RFK Jr.'s) "Make America Healthy Again" (MAHA) movement on consumer perceptions of food ingredient safety in the U.S. food supply and the federal government's responsibility for oversight. Resources 2025 IFIC Food & Health Survey: A Focus on Food & Nutrition IFIC Spotlight Survey: Americans' Perceptions of Food Recalls IFIC Spotlight Survey: Americans' Perceptions of the U.S. FDA GRAS Program Survey: Confidence in U.S. Food Safety Hits Record Low, Foodborne Pathogens Are Top Concern

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• Ep. 204. Spink and Fenoff: How to Prevent Food Fraud in Your Supply Chain

  John Spink, Ph.D. is the Director and Lead Instructor for the Food Fraud Prevention Academy, as well as an Assistant Professor in the Department of Supply Chain Management (SCM) in the College of Business at Michigan State University (MSU). His food fraud prevention research focuses on policy and strategy to understand and prevent supply chain disruptions and to implement procurement best practices. He is widely published in leading academic journals and has helped lead national and global regulatory and standards activity. More recently, his teaching and research has expanded to supply chain disruption management and procurement best practices. Roy Fenoff, Ph.D. is an Associate Professor in the Department of Criminal Justice at The Military College of South Carolina (The Citadel). He is also a Forensic Handwriting and Document Examiner and an expert in forgery detection. Dr. Fenoff specializes in forgery and document fraud, food fraud and protection, and transnational crime. In this episode of Food Safety Matters, we speak with Drs. Spink and Fenoff [33:30] about: Their recurring workshop and certificate course for the annual Food Safety Summit on food fraud prevention What makes food fraud an urgent and misunderstood issue The intersections between food safety and food fraud Different ways to check for, catch, and trace food fraud The elements of a comprehensive food fraud vulnerability assessment Focus areas for companies trying to develop a deep enough understanding of their supply chains and end products to prevent food fraud from occurring How to implement a food fraud prevention strategy and management system, which is taught during Drs. Spink and Fenoff's annual Food Safety Summit course, and how course participants respond to and have applied these teachings within their companies What Drs. Spink and Fenoff find both meaningful and challenging about their food fraud prevention and research work. News and Resources News Color Manufacturers Sue West Virginia Over 'Unconstitutional' Food Dye Ban [7:08] California Enacts Law Defining Ultra-Processed Foods, Will Ban UPFs in Schools [14:40] Reagan-Udall Report Explores Strengthening Cross-Sector Responses to Food Safety Threats [23:09] Novel Salmonella Vaccine Shows Promise in Clinical Trial [28:57] Resources "Ultraprocessed Nation" in the New York Times' October 20, 2025 "The Morning" newsletter We Want to Hear from You! Please send us your questions and suggestions to [email protected]

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