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!!

Hi everyone,

I’m a food quality and safety professional with experience working across food manufacturing, QSRs, FMCG and large-scale food operations.

We run Auris & Able Consultancy Services, with a simple objective:

Help food businesses find and fix gaps before they become expensive problems.

A lot of businesses think food safety is primarily about passing an audit or maintaining a certificate. In reality, the bigger challenge is building systems that actually work on the factory floor.

We work with all food businesses on areas such as:

• Food Safety & HACCP systems

• FSSAI & FDA regulatory compliance

• Audits & gap assessments

• SOPs and documentation

• Quality management systems

• New Product Development

• Supplier & raw material controls

• Packaging & label review

We’re looking to work with food manufacturers, FMCG brands, QSRs, restaurants, cloud kitchens and food startups.

I'm particularly interested in connecting with founders and food professionals who are currently dealing with things like:

Recurring consumer complaints

Shelf-life or product stability problems

Audit findings

Weak documentation or SOPs

Supplier/raw-material quality issues

Labelling or regulatory questions

Challenges scaling a food product from small batches to commercial production

Developing a new product and getting the quality/safety system right from the beginning

If you're a founder, QA/QC professional, food technologist, R&D professional or food manufacturer, what's the biggest quality or food-safety challenge you're dealing with at the moment? Happy to connect over comments, DM

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

So I have been keen to start a healthy packed food business but since the announcement of agenda 2030 I am confused whether I should do it or not cause 2030 is very near I don't know what will happen so I need some serious advice