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.
Raw Flour – What’s The Risk
Flour is a pantry staple found in almost every household, yet it is often overlooked when it comes to safe handling and consumption. So, as holiday baking ramps up, we explore…
Latest News
Iodine
Recent headlines are bringing awareness to an iodine mineral deficiency growing in many parts of the world. In this post, we look at the mineral iodine.
Top Takeaways:
Iodine is essential for thyroid health, metabolism, brain development, and immune support.
Natural iodine…
Pasteurization
We’ve seen a lot of conversation and confusion around pasteurization and how it’s used in a food safety setting. In this blog post, we take a look at pasteurization.
Top takeaways:
Pasteurization is a heat treatment that ensures food and beverage safety…
Seed Oils – What’s the Risk?
We’ve seen concerns about seed oil pickup in recent weeks. In this post, we look at the risks associated with seed oils.
What are seed oils?
Oils are lipids (fats) made from plants, animals, or synthetic compounds consumed and frequently used when frying,…
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Current Research
Working Group: Identification and Validation of Cell-based Assays for Developmental Immunotoxicity Testing
Overview:
It is increasingly clear that the global rise in inflammatory diseases and immune-mediated disorders can be traced back to early development.
The International Working Group on Alternatives to in vivo Developmental Immunotoxicity (DIT) Testing is working to identify and validate new models…
Glyphosate & Aspartame
Social listening allows us to see public thoughts, trends, and sentiments around specific ingredients. In this report, we look at glyphosate and aspartame.