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.
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…
Latest News
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,…
Sugar and Sweetener: Common Questions
As many people prepare to celebrate Halloween, we answer some common questions on sugar and sweeteners circulating on the Internet.
Top takeaways:
Natural, artificial, and traditional sweeteners are safe when consumed in moderation.
Paying attention to serving sizes helps you enjoy sweeteners…
Science Symposium: Plastic Recycling
If you couldn’t make it to the 2024 Science Symposium focused on plastic recycling and chemical contaminates in recycled plastic, don’t worry! You can still catch up on all the insightful sessions. Most are now available for you to watch below…
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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.