Welcome to CRIS
The Center for Research on Ingredient Safety at Michigan State University (CRIS) is one of the few organizations in the world willing to tacklethe hard questions about ingredient safety in our everyday products.
CRIS In Review
Norbert Kaminski, Ph.D.
Professor, Pharmacology & Toxicology
Food and Consumer Product Ingredient Safety Endowed Chair
Director, Center for Research on Ingredient Safety
Director, Institute for Integrative Toxicology
Latest News
CRIS Digital Impact Update
Next week, we’re releasing the CRIS Report, a comprehensive overview of research, partnerships, media engagement, and public impact. You'll see how our efforts in ingredient safety, risk assessment, and science communication are connecting with new audiences and supporting evidence-based decision making.
Today,…
In the news – Bemotrizinol (BEMT)
A sunscreen ingredient called bemotrizinol (often shortened to BEMT) has been used for years in other parts of the world, but until now, it hasn’t been available in U.S. sunscreen products. That may be changing.
On December 11, 2025, the U.S. Food…
In the news – Talc
The FDA recently updated its approach to testing talc-containing products. In this post, we look at the safety of talc and the changes.
Top Takeaways:
Talc itself is not harmful, but contamination with asbestos is possible.
For consumers, risk remains very low…
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Current Research
New Research – Human-based Model of Developmental Immunotoxicology
A new study from the Center for Research on Ingredient Safety (CRIS) in partnership with Corewell Health shows that a lab model made from human cells can accurately reflect how lead exposure during pregnancy affects a baby’s developing immune system. The…
New Review – Seafood & Microplastics Safety
Microplastics have become a familiar part of conversations about pollution, plastics, and health. In recent years, many headlines have warned that eating seafood could expose us to plastic particles, which has led to some people’s increased concern about the safety of…