r/foodscience

I get that many plants have harmful compounds in them. I get that, with some plants, the fruit is safe but the leaves and stems are poison. I even get that tannins can make some plants inedible, but what separates something like sunflower leaves from collard greens or banana leaves from lettuce?

Disclosure I work at Nutrition BioTech an ingredient supplier. Not linking anything.

I keep seeing cGMP certified on ingredient supplier pages without a standard scope or body. 21 CFR Part 111 is a compliance obligation and FDA does not issue cGMP certificates to facilities.

When qualifying a raw-material supplier what do you ask for instead audit reports third-party certification to a named scheme or the COA and specification For spermidine do you require the free base and trihydrochloride registrations and assay basis to be explicit