IFT to Host Workshop on GRAS Regulations for Developers and Formulators
The Institute of Food Technologists (IFT), a nonprofit scientific organization committed to advancing the science of food and its application across the global food system, will host a virtual workshop to help food developers and formulators gain a clear understanding of GRAS (Generally Recognized as Safe). “GRAS Essentials for Developers & Formulators” includes four 90-minute online sessions that take place over a two-week period in March.
The workshop will include practical, in-depth training on the U.S. Food and Drug Administration’s (FDA) GRAS regulations, helping food and beverage professionals stay in compliance when developing new products. Participants will learn to properly evaluate and apply GRAS determinations in real-world scenarios, as well as understand the differences between GRAS regulations in the U.S. and novel food regulations internationally. The workshop will also include guidance on possible changes to the GRAS process and priorities.
“With a rapidly evolving regulatory climate, it’s more important than ever for food and beverage organizations to ensure that they’re in compliance with GRAS policies and directives. This workshop will empower participants with essential skills for ensuring safety and compliance when creating and using new ingredients,” said IFT Chief Science and Technology Officer Bryan Hitchcock.
The workshop is hosted by former FDA official Steven Gendel, PhD. An internationally recognized expert on food safety, assessing new food products, and food policy and regulation, Gendel brings with him over two decades of experience advancing science and policy in the FDA Center for Food Safety and Applied Nutrition. As the first FDA Food Allergen Coordinator, he contributed to the creation of agency policies, guidance documents, and regulations.
IFT will host three additional virtual workshops this spring: “Food Fraud Prevention: Reducing Disruptions through Supply Chain & Enterprise Risk Management,” “How AI is Reshaping Your Job and Plate: Are You Ready?,” and “Revealing Emerging Food Trends: Insights for the Global F&B Industry.”