SGS Digicomply Editorial Team
PPWR and the End of Single-Use Packaging: How the Game Will Change by 2030
From supermarket shopping to take-away meals, consumers today encounter an abundance of disposable...
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Global Gluten-Free Standards Compared: EU, US, and APAC Market Regulations
The global gluten-free market has grown rapidly over the past decade, driven by increased diagnosis...
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EU Implements Comprehensive BPA Ban in Food Contact Materials by July 2026
The European Union has taken a decisive step to protect consumer health by adopting a sweeping ban...
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Foreign Objects on the Rise: Wood, Metal, and Plastic in Your Food — What’s Going Wrong
Foreign object contamination — from plastic shards to metal fragments — is no longer rare. Over...
EU Overhauls Plastic FCM & GMP Rules: What to Know by September 2026
If you work with plastic materials intended to come into contact with food in the EU, it’s time to...
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Sodium Reduction Mandates: How Countries Are Pushing the Limits
Salt has shaped cuisines, preserved food for centuries, and made snack foods irresistible. But...
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CRISPR Products on the Shelf: How to Ensure the Safety of a New Generation of GMOs
Food shoppers around the world are beginning to find something new in their carts – foods made with...
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Malaysia Introduces Trans Fat Limit and Colistin Ban in New 2025 Food Law
In 2025, Malaysia is making a significant shift in food safety policy. The country’s new Food...
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Caffeine in the Crosshairs: How Countries Are Regulating Energy Drinks
Energy drinks – packed with caffeine and other stimulants – have surged in popularity worldwide....
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PFAS in Bottled Mineral Water: The Hidden Risk in a “Healthy” Alternative
For years, bottled mineral water has been the go-to choice for health-conscious consumers — a...
The Return of Tariffs: How U.S. Trade Policy Is Reshaping Global Food Safety
The reintroduction of widespread tariffs by the United States is having a profound—though often...
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New Listeria Criteria for Ready-to-Eat Foods: EU Regulation 2024/2895
Listeria monocytogenes remains one of the most dangerous foodborne pathogens, particularly in...
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