The Center for Research on Ingredient Safety at Michigan State University (CRIS) is one of the few organizations in the world willing to tackle the hard questions about ingredient safety in our everyday products.

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  • In the news – Cultivated Meat

    Published on March 27, 2023
    Cultivated meat is making headlines. In this post, we look at the safety and regulatory framework around cultivated meat.

  • Thresholds – Trace Contaminate And Residue Regulations In Packaging

    Published on March 20, 2023
    In this post, we look at trace contaminates and residue that may be found in packaging and how they’re regulated for safety in the USA.

  • Everyday Toxicology – Thresholds Overview

    Published on March 13, 2023
    In this series, we look at a critical toxicological concept that underpins the regulations and safety standards that keep the products we use and consume safe: Thresholds.

  • Trending – Vegan & Plant-based labeling

    Published on March 6, 2023
    We’ve seen an uptick of folks interested in understanding specific marketing labels, specifically vegan, plant-based, and animal-free. In this post, we look at marketing labels and explore what they mean and what they don’t mean.

  • Trending – Potassium Bromate

    Published on February 27, 2023
    Recently we've seen concerns around potassium bromate make headlines. In this post, we look at potassium bromate safety.

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