Ingredient safety center established at Michigan State

Ingredient safety center established at Michigan State

THE food, beverage and consumer products industries, in association with the Grocery Manufacturers Assn. (GMA) and Michigan State University, announced the establishment of the Center for Research on Ingredient Safety.

The independent, academic, science-based ingredient safety center will serve as a reliable and unbiased source for information, research, training and analysis on the safe use of chemical ingredients in consumer packaged goods, including foods, beverages, cosmetics and household consumer products.

"Ensuring the safety of our products — and maintaining the confidence of consumers — is the single most important goal of our industry," GMA chief science officer Leon Bruner said. "We are very pleased to be part of the founding of the Center for Research on Ingredient Safety.

"The center will be an independent resource for a broad range of stakeholders that provides unbiased analysis and information on the safety of ingredients used in foods and consumer products," Bruner added.

"Michigan State University has what may be the largest and most diverse cohort of faculty in the nation working directly on food and consumer product safety issues, and the university has great strength in the discipline of toxicology," said Fred Poston, dean of the Michigan State College of Agriculture & Natural Resources. "It is natural that a national center devoted to food and consumer product ingredient safety will be located (here)."

Also partnering on the endeavor is the University of Michigan Risk Science Center, which will lead the communications component by developing innovative approaches to connecting the ingredient safety center research with stakeholders. In addition, it will provide responsive and evidence-informed risk/benefit insights into topical issues on food ingredient safety.

Volume:86 Issue:22

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