May 26, 2023
The May 2023 Roundup brings together important association highlights from the month, all in one place.
May 16, 2023
Media Contact: Meredith Huddle [email protected] 202-293-5800 May 16, 2023
April 27, 2023
The April 2023 Roundup brings together important association highlights from the month, all in one place.
April 18, 2023
Register now for IACM’s 2nd Quarter Members Meeting on May 16-17 in St. Louis, MO. Additional information, including the meeting schedule and materials, can be found here.
December 15, 2022
The Executive Director’s Annual Letter for 2022 provides an overview of the year’s activities and look to the year ahead. Feel free to share with colleagues and customers who may benefit from involvement with IACM.
September 14, 2022
Read the latest on Titanium Dioxide from IACM and key government authorities when used as a food color and why the current science does not support a ban on its use as a color. IACM Health Canada FSANZ United Kingdom
December 14, 2021
The Executive Director’s Annual Letter for 2021 provides an overview of the year’s activities and look to the year ahead. Feel free to share with colleagues and customers who may benefit from involvement with IACM.
December 14, 2021
IACM provided comments in response to Europe’s draft commission regulation proposing to limit the use of titanium dioxide (E 171) as an additive for food in the European Union. IACM Comments
July 23, 2021
Due to the ongoing uncertainties related to COVID-19 and its impact on international travel, IACM has made the difficult decision to postpone the Global Color Conference until Fall 2022. Stay tuned for more details on the 2022 Conference, as well as virtual educational offerings for Fall 2021. Interested in participating in IACM’s meetings and events? Speaking and sponsorship opportunities are available! Contact Sarah […]
July 12, 2021
IACM is sponsoring an on-demand session at IFT 2021, “Exploring the Use of Natural Colors to Meet Consumer Expectations.” IACM members will also participate in the LIVE session on Tuesday, July 20 at 2:30 PM CST entitled “How do bio-manufactured ingredients nutritionally and functionally compare to naturally occurring ingredients?