I am looking for FDA definitions for "Cooking" and "Cooking Temperature." Could you please elaborate, including on the reference in 21 C.F.R. or
With all the recent announcements of potential chemicals migrating from inks and adhesives into foods through various barrier films (ITX, BPA,
When an end test is not required for a specific polymer (i.e., polypropylene, polyethylene, olefin) in a food-contact article (i.e.
Is the use of the Oxo-Biodegradable logo on plastic bags allowed in California?
Are there any legal requirement on product's degree of filling in a package, or maximum headspace allowed within a package in either the EU or U.S
