From The Editor | March 2, 2017

Food Online's Top 10 Of February

Source: Food Online
Sam Lewis

By Sam Lewis, associate editor
Follow Me On Twitter @SamIAmOnFood

Food Online’s Top 10 Of January

What was most important to our readers in the year’s shortest month? Take a look back at February by reviewing the 10 most-popular articles that appeared on Food Online.

  1. Implementing FSMA: What Do I Need To Know And Do?
    Several of FSMA’s major rules are now in effect, but that doesn’t mean all food makers are clear on what is expected of them. There are thousands of pages of regulations for the law, which can be confusing and daunting, not to mention the rules present food companies with a plethora of new challenges. Here, Hilary Thesmar, Ph.D., RD, CFS, VP of food safety programs at the Food Marketing Institute (FMI), answers my questions on what food makers need to know to comply with FSMA’s requirements and offers guidance on how they can achieve it.
     
  2. A Food Recall’s Ripple Effect: What We’ve Learned From Valley Milk Products
    The Valley Milk Products recall resulted in a subsequent ripple effect of recalls affecting over 30 companies. As this food safety event has played out over the last several months, it has also raised several questions on how the industry should react and handle these types of chain-reaction-like recalls.
     
  3. Time To Update Your Listeria Playbook: The FDA’s Draft Guidance Is Making Waves
    The FDA recently released draft guidance on controlling Listeria monocytogenes (LM) in ready-to-eat (RTE) foods in conjunction with the final rule, Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food (PCHF rule). This article will help FDA-regulated facilities that manufacture, process, pack, or hold RTE foods understand this new guidance.
     
  4. From HACCP To FSMA The Evolution Of Global Food Safety Quality
    Food safety and quality certainly have changed in the last two decades. But, what are those changes and how are they ensuring consumer safety? Here, Gaurav Tewari, director of quality assurance at Sargent Farms, answers my questions about the evolution of food safety and quality management systems (FSQMS), GFSI, FSMA and how they help keep the global food supply safe.
     
  5. Implementing The New Nutrition Label Challenges Uncertainties And Opportunities
    Many stakeholders are involved in the implementation of the new nutrition label requirements including raw ingredient suppliers, nutrition labeling software vendors, graphics design and packaging companies, food manufacturers, and private label brand owners. For a successful implementation, it is imperative that each of these key stakeholders develop a comprehensive knowledge of the new requirements.
     
  6. How Crystal Creamery Is Becoming A Zero-Waste Facility
    Crystal Creamery began its sustainability voyage back in 2014. The company wanted to create a sustainability program promoting accountability in environmental practices, was socially responsible, and rewarded the company’s efforts with profitability — a triple bottom line. The company developed and implemented a plan to achieve its goals, and early this year, received well-deserved recognition for its efforts. On January 10, 2017, the EPA presented Crystal Creamery with the Environmental Protection Agency’s (EPA) Food Recovery Challenge Innovation Award, citing the company as frontrunner in sustainability advancements.
     
  7. Food Safety 2017: What To Expect
    2016 is behind us, and last year’s unresolved food safety challenges have joined the list of issues to face in the new year. But, what is currently challenging the food and beverage industry in terms of food safety? This column will discuss three topics that will impact nearly every manufacturer in 2017.
     
  8. How Is China Tackling Its Food Safety Struggles?
    It’s no secret; in recent years, China has suffered through some serious food safety issues. Recognizing a dire need for improvement, China has created and implemented plans for a dramatic turnaround in food safety regulations. Here, Dr. Xinyu Weng, CFDA Division Director for International Cooperation and current First Secretary of the Embassy of China in the U.S., answers Global Food Safety Forum (GFSF) Chairman Rick Gilmore’s questions on behalf of Food Online on the reformation of China’s food safety legislation and its worldwide impact. Additionally, Dr. Wang offers his thoughts on how China has recovered from and is preventing another melamine infant formula powder milk scandal.
     
  9. How 5 Electro-Magnetic Technologies Are Heating Foods Safely Quickly And Efficiently
    Five innovative heating techniques, including infrared (IR), microwave (MW), dielectric or radio-frequency (RF), ohmic (OH), and magnetic induction heating (MI) utilize electromagnetic energy and can heat foods faster and more efficiently.
     
  10. How Artificial Intelligence Can Help Food Manufacturers Feed The World
    As an industry, we face some formidable challenges in ensuring there is enough food to feed the world’s growing population. Food security is high on the international agenda with the Food and Agriculture Organization of the United Nations, estimating by 2050, feeding a global population of 9 billion will require a 70 percent increase in food production. So, what technologies can food processors implement to meet this high demand?