Featured Articles

  1. Supply Chain Risk Management: Are You Doing Enough?
    3/24/2017

    Supply chains in the food industry are more complex than ever before, and with that complexity comes greater vulnerability. Here, Greg Sommerville, Director of Supply Integrity at McCormick Global Ingredients, answers my questions about holistic supply chain risk management and the tools and strategies available to enhance it. Greg will be speaking at the upcoming Food Safety Americas 2017 held April 4-5 in Orlando, FL.

  2. Rapid Pathogen Detection Methods — What To Consider
    3/23/2017

    Rapid methods of pathogen testing have been gaining acceptance in the food industry. Recent advances in technology result in faster detection and identification of pathogens, more convenient, more sensitive, more reproducible, and more specific than conventional methods.

  3. Food Defense Requires A Collaborative Offense
    3/21/2017

    Bridging the gaps between the food industry and law enforcement, along with creating long-lasting, mutually-beneficial partnerships is essential in food defense efforts. This article will explain some of those efforts, their benefits, and how the food industry can continue to collaborate to protect the food supply chain.

  4. Food For Thought: FSMA’s Sanitary Transportation Rule (Part One Of Three)
    3/20/2017

    On Tuesday, March 14, GMA and ATA partnered with Food Online for a live web chat, Food For Thought: FSMA’s Sanitary Transportation Rule. In this 45-minute live Q&A, Jon Samson, Executive Director of AFTC at ATA and Samantha Cooper, manager of Food Safety and Quality Assurance at GMA joined Food Online’s editor, Sam Lewis, to answer the food industry’s questions on the topic.

  5. What’s Next In Continuous UV Light Technologies For Liquid Products?
    3/15/2017

    Short-wave ultraviolet irradiation (UV-C, 200−280 nm) offers one of the most promising, non-thermal technologies that could provide food processors with a safe, energy-efficient, and cost-effective way to gain an added measure of safety and extended shelf life for their products. This article will discuss pros and cons of the existing UV units and introduce new commercial UV unit that can be used to treat products with low and extra low UV-C light transmission (UVT).

  6. Ensuring Confidence In GFSI: Maintaining Value And Credibility Of Benchmarked Schemes
    3/14/2017

    In early March, I had the opportunity to sit on a panel discussion with several GFSI stakeholders, representing all aspects of the GFSI certification process. The panel was moderated by Neil Marshall, global director of quality & safety strategy policy and programs at Coca-Cola; and Chris Lomauro, quality manager at General Mills. Our conversation rotated around this scenario: a brand owner found an issue with a supplier who has been previously audited and certified to a GFSI benchmarked program.

  7. Why Supply Chain Agility Is Essential For Food Manufacturing
    3/10/2017

    For years, the food industry has listened to predictions about the growth of online grocery shopping, but was hesitant to prepare for the unknown. Now, through technology and innovative delivery models, such as click-and-collect, the industry is more capable of responding to consumers’ growing set of complex needs, and e-commerce growth in the food industry is more realistic and achievable than ever before.

  8. Food Traceability: Enabling Timely Emergency Responses And Protecting Consumers
    3/7/2017

    Traceability gives food manufacturers an effective way to track products, and their attributes, as they move through the supply chain. But, even with the best traceability practices, recalls — and other food safety events — can occur. Here, Brian Perry, SVP Food Safety & Quality at TreeHouse Foods, answers my questions about ensuring consumer confidence with traceability endeavors and how traceability aids food manufacturers during crisis situations, such as a recall.

  9. FSVP: A Four-Letter Word You Need To Know
    3/6/2017

    Compared to the training requirements in the Preventive Controls Rule, and certainly in the Produce Safety Rule, the requirement — or even mere suggestion — that someone take a course in order to be able to comply with the Foreign Supplier Verification Program (FSVP) Rule is non-existent. Why then, has every FSVP training course I’ve taught been sold out?

  10. Food Online's Top 10 Of February
    3/2/2017

    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.