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 – Spicy Food Safety

    Published on June 24, 2024
    A recent headline and recall on spicy noodles has folks wondering, can a food contain too much capsaicin? In this post, we review the spicy food ingredient capsaicin.

  • Everyday Toxicology – Exposure-based Risk Assessment

    Published on June 17, 2024
    Regulators, researchers, and manufacturers use risk assessments to determine ingredient and product safety. In this post, we look at how exposure-based risk assessment works to ensure the safety of the ingredients in the products we're exposed to.

  • Everyday Toxicology – Exposure

    Published on June 10, 2024
    Scientists frequently talk about dose, dose rate, and exposure. But, what is exposure? How is our body exposed to ingredients? In this post, we look at exposure and routes of exposure.

  • Chemical Weed Killer

    Published on May 20, 2024
    Chemical weed killers often raise concerns among gardeners and homeowners. In this post, we provide a general overview of chemical weed killers.

  • Trending – Mineral Sunscreen

    Published on May 6, 2024
    People continue to be interested in mineral-based products. Let's look at the safety of titanium dioxide and zinc oxide-based mineral sunscreens.

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