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.
Science Day 2025: Science Communication
Communicating Chemical Ingredient Safety for Today & Tomorrow
How can we more effectively communicate the safety of chemical ingredients today, while building the systems and trust needed for the future? Join us…
Latest News
Corn Syrup
Corn syrup has become one of the most talked-about and misunderstood ingredients on food labels. It's often confused with high-fructose corn syrup and gets grouped into broad fears about “added sugars.” But what is corn syrup exactly, and should you be…
What’s the risk? Alcohol consumption
You’ve probably seen the headlines suggesting “go.msu.edu/cris-idea.
Citations and further reading.
World Health Organization. (2023, January 4). No level of alcohol consumption is safe for our health. WHO Regional Office for Europe.
Exploring Gold-Standard Science
In prior posts, we’ve discussed at a high level how to analyze a research study and how decisions are made by understanding the weight of evidence.
In this post, we will look deeper to help identify key characteristics of a quality (i.e.,…
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Current Research
Preservative tBHQ
New research in part funded by CRIS, now live in Frontiers Immunology, discusses the preservative ingredient tBHQ. In this post, we look at tBHQ and its impact on immune systems.
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…