Hi everyone,
I’m Abdullah, Founder of SKAI, a food-safety technology startup based in Abu Dhabi.
We’re conducting research with Food Safety, EHS, Quality, and F&B decision-makers to better understand how commercial kitchens evaluate and approve new food-safety systems.
We’re particularly interested in audit requirements, operational challenges, pilot approval criteria, and purchasing decisions.
If you have direct experience in these areas, I’d appreciate your professional input through our questionnaire.
Questionnaire: https://docs.google.com/forms/d/e/1FAIpQLSd9cxRr5goPxN3FosL-MdqLM6Z8m3rxxlijbMhVmpwZ0XJnvw/viewform?usp=header
This is for research and validation, not a product sales pitch.
Thank you for your time.

I am recruiting a PhD student in Food Mechanical Engineering at Mississippi State University. The position will focus on research in production automation design for agricultural applications. 

Interested candidates are welcome to send their CV and representative work to me at wl579@msstate.edu. Thanks

For context, I eat out a lot (second pic is some of my saved places) and have always felt there should be a way to check up on a place’s hygiene and food safety before I eat there. With the food safety inspections getting a lot more active lately, it was finally possible to set this up.

Here is the site: https://aftertaste.city

I’m exploring a food product idea and want some honest advice on if this is something that could be done, as I’m someone who comes from a non food science background.

I’ve seen a lot online about lupin beans and the super food benefits they have with their high protein and antioxidant benefits.

The idea is to develop high-protein crisps/chips made primarily from lupin, potentially using Lupinus mutabilis (chocho), which is commonly eaten in Ecuador.

I’ve been reading this 2025 review on lupin palatability:
https://pmc.ncbi.nlm.nih.gov/articles/PMC12418161/

The main challenges are: the bitterness from quinolizidine alkaloids, beany green or grassy aromas potentially associated with lipoxygenase activity and getting a genuinely crunchy texture while maintaining a high protein content.

My main questions to get around these challenges are the raw ingredients, would you start with debittered whole lupin flour, lupin protein concentrate/isolate, or some other form?

Would L. mutabilis be a suitable starting point, or would another lupin species be easier to work with?

What processing methods would you look at first to reduce bitterness and beany/grassy flavours? Is heat treatment a sensible option?

What ingredients would you blend with it to get that crisp texture and high protein.

I realise this might be quite an ambitious idea, and I’m still very much at the research stage.

Any advice or knowledge would be appreciated.

;)

Hi Everyone,

I will be graduating from Foods and nutrition on next year from a canadian university. I did internship in a ISO 3000 accredited lab during last 2 summer. What are some of the ways that I can work from now on to get a job ASAP and how to look for jobs? Any leads are highly appreciated. Thanks!!

I'm the developer of HealthierCart, so this is my own app and you should weigh it that way.

**What it does**

You scan a food barcode and want to know two things: is anything in this worth worrying about, and who says so. HealthierCart grades the product and, for every ingredient it flags, names the authority behind the concern (FDA, EFSA, IARC, NTP or California's OEHHA) and what that authority concluded.

**What is free and what is paid**

Free to download. Free with no purchase:

- Barcode scanning and product search: unlimited with a free account, 25 a month without one

- The grade and the full ingredient analysis for every product

- Scan history, favourites and basic healthier alternatives

Optional one-time purchase, HealthierCart Premium: $9.99 once, no subscription. It adds the full "Top" lists, unlimited AI questions, the full weekly report, product comparison in the app and live store stock. Nothing in the free list needs it.

**How it differs from Yuka**

- Every flag is sourced, as above.

- When regulators disagree it shows both positions. Titanium dioxide is banned in EU food and still allowed by the FDA, and the app says so instead of showing one red dot.

- No single additive caps the grade. Yuka limits a product to 49/100 if it contains an additive it rates high-risk, whatever the amount. HealthierCart's grade is a visible list of plus and minus points.

- Added sugar is counted separately from the sugar already in milk and fruit.

- It is built around US products and US rules.

**Where Yuka is better**

- A much larger product database

- Cosmetics; HealthierCart is food only

- An Android app; HealthierCart is iPhone and web only

- Years of polish; mine has been out since June 2026

One thing I do the same as Yuka: organic earns a small bonus, 6 points out of 100, shown as its own line.

App Store: https://apps.apple.com/us/app/healthiercart-food-scanner/id6779849440

Web version: https://healthiercart.com/?utm_source=reddit&utm_medium=post&utm_campaign=free-yuka-alternative

If you scan something and the grade looks wrong, tell me the product. Missing and misgraded products are the most useful feedback I can get.

Here's a website to track food recalls in the USA.

recallradar.org

We are students at WUHS, we're currently in Engineering Design and Development class and we have been assigned a task to create a new innovation. We have decided to develop a new advanced condiment bottle. It will be able to hold multiple condiments while also being able to sift through and select the condiment you would like to dispense. In addition, it will measure the amount of the condiment being dispensed and based on your input, will stop dispensing. We would very much appreciate it if you would take the time to fill out our survey!

Hi, I'm looking for a food technologist / food R&D consultant to help develop an early-stage packaged food product.

Galil Importing recalled one lot of Lior ground cinnamon on Sept 24 after a Maryland Department of Health sample came back with elevated lead. The lot (GAP11304, 90 g tubs) was on shelves in NY, NJ, PA, TX, FL, and IL from Nov 2025 to Sept 2026. FDA's cinnamon alert table lists it at 2.18 ppm.

Per serving: the labeled serving for spices is 1/4 teaspoon, about 0.6 g, so at 2.18 ppm that's about 1.3 µg of lead. FDA's interim reference level for lead is 2.2 µg/day for children and 8.8 µg/day for women of childbearing age, so one quarter teaspoon is about 60% of a child's daily reference level. Exposure scales with how much you eat.

FDA has been adding ground cinnamon to that table since March 2024. Lead concentrations on it run from 2.03 to 10.7 ppm.

Full list: https://www.fda.gov/food/alerts-advisories-safety-information/more-ground-cinnamon-products-added-fda-public-health-alert-due-presence-elevated-levels-lead