HIGHLIGHTS
Food Safety Matters is the podcast for food safety professionals, hosted by Food Safety Magazine—the leading media brand in food safety for over 20 years. Each episode features a conversation with a food safety professional sharing their experiences and insights on the important job of safeguarding the world’s food supply. New episodes are posted twice per month; a selection of our recent episodes are highlighted below.
Episode 206: In Fearless Pursuit of Safer Eggs and Food Safety Innovation
Jay Berglind, CEO, Aegis Foods, the maker of Fearless Eggs
Jay Berglind does a deep dive on innovation in egg product safety, including in-shell pasteurization technology and benefits for raw and poached eggs, and the role of consumer trust in food safety.
Episode 205: Digital Transformation and Emerging International Standards for Food Safety
Tom Black, Chair, Codex Committee for Food Import and Export Inspection and Certification Systems and First Assistant Secretary of Exports and Veterinary Services, Australia Department of Agriculture, Fisheries and Forestry and Gabor Molnar, Ph.D., Industrial Development Officer, United Nations Industrial Development Organization (UNIDO)
Tom Black and Dr. Gabor Molnar discuss emerging trends in international food safety standards and regulations and how digitalization and AI inform these trends. They also discuss UNIDO's new approach to food safety and the work of the Codex Committee for Food Import and Export Inspection and Certification Systems, as well as the learnings from the 2025 Vienna Food Safety Forum.
IFIC: What Does Consumer Sentiment Say About the Safety of the U.S. Food Supply?
Kris Sollid, RD, Senior Director, Research and Consumer Insights, International Food Information Council (IFIC)
Kris Sollid dissects the results of two recent IFIC consumer surveys measuring confidence in the safety of the U.S. food supply—which has dropped to a 13-year low—and Americans' perceptions of the FDA "Generally Recognized As Safe" (GRAS) program. He also discusses how the MAHA movement's focus on food chemicals and ultra-processed foods may influence consumer perceptions of ingredient food safety in the U.S. food supply.
Episode 204: The Why and How of Preventing Food Fraud in Your Supply Chain
John Spink, Ph.D., Director, Food Fraud Prevention Academy and Assistant Professor, Michigan State University and Roy Fenoff, Ph.D., Associate Professor, Department of Criminal Justice, The Military College of South Carolina (The Citadel)
Dr. John Spink and Dr. Roy Fenoff discuss an often misunderstood but urgent topic—food fraud, and specifically how to prevent it in your supply chain and your products. They also discuss their upcoming food fraud workshop and certificate course to be held the 2026 Food Safety Summit.
Episode 203: What Does the Future of the Food Safety Workforce Look Like?
David Dyjack, Dr.P.H., CIH, Executive Director and CEO, National Environmental Health Association (NEHA)
Dr. David Dyjack speaks about the multitude of challenges and opportunities facing today's food safety workforce, along with NEHA's projections for the future of this workforce.
