Featured Articles

  1. 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.

  2. 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 electro-magnetic energy and can heat foods faster and more efficiently.

  3. 5 Questions To Ask For Effective Food Safety Training

    All departments of any company — accounting, production, quality assurance, upper management, etc. —need training. But, how important is training in the role of food safety? In a word: vital.

  4. Food Irradiation Technologies: Principles, Commercial Advantages, And Limitations

    Food irradiation has proven to be a safe and effective non-thermal process for enhancing food safety and extending shelf life of a wide variety of foods. Nearly 50 countries have approved or allow food irradiation, although the foods and doses can differ by country. Gamma irradiation technology was patented more than a century ago (in 1906) and has been one of the first non-thermal technologies thoroughly tested, validated, and adopted by medical and food industry over the past 60 years. Despite this, there is a lot of misunderstanding and concerns associated with the consumer acceptance, transport, storage, occupational hazards, and disposal of radiation sources.

  5. Unfinished Business: Answering Your Questions About Food Manufacturer/Food Retailer Recall Teamwork

    Food Online hosted a live web chat, Food For Thought: Improving Food Manufacturer & Retailer Teamwork In A Recall featuring Alicia Sims-Miller, manager of the reverse logistics and business integration teams for PepsiCo’s North American Nutrition Division, and Kim Combs, recall/regulatory compliance manager for The Kroger Co. In this 45-minute live Q&A, Combs and Sims-Miller answered the audience’s questions about the food manufacturer/food retailer relationship during recalls. While the session was educational and informative, there wasn’t enough time to answer every question. Here, Combs addresses some of the unanswered questions from the live web chat.

  6. Food Online's Top 10 Of November

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

  7. Weighing In On F&B Industry Checkweighers

    Food inspection systems using state-of-the-art technologies are most successful when they are designed with many support methods and principles. I’ve written articles on how this is true with metal detection technology, X-Ray inspection machines, and vision inspection systems. This article will explore checkweighing systems, how they add support to food safety methods and principles, and the benefits implementing them can provide food manufacturers.


  8. Unfinished Business: Answering Your Questions About F&B Traceability

    Food Online and the Grocery Manufacturers Association (GMA) hosted a live web chat, Food For Thought: Everything You've Ever Wanted To Know About Traceability But Were Afraid To Ask. In this 45-minute live Q&A, Jennifer McEntire, Ph.D., vice president food safety & technology at United Fresh Produce Association joined Kristen Spotz, senior manager of food safety & quality assurance at GMA to talk all things traceability related to the food industry. While the session was educational and informative, there wasn’t enough time in the session to answer every audience member’s questions. Here, Jennifer and Kristen address the unanswered questions from the live web chat.

  9. 3 Must-Have Qualities Of A Successful Food Safety Program

    Food safety is a team sport; you can have the best programs in the world, but it takes people to carry out those programs. Many food safety programs fail for one very simple reason: there is not a culture fostered that promotes food safety at every level. From the very top, throughout the entire organization, there needs to be a commitment to food safety and a commitment to continuous improvement. 

  10. Food Safety And Brexit: What Lessons Are Being Learned?

    Earlier this year, the U.K. voted to leave the EU. Ensuing events of the Brexit vote have been characterized by frustration and uncertainty in the near and far future as the U.K. will now go at it on their own after 43 years in the EU. This represents a distinct turning point in European history and the implications on the U.K. are expected to be radical. One particular issue, food safety, did not receive much consideration during the Brexit campaign. What will be done to fill in where the EU left off? Ambivalence over what the U.K.’s legislative framework will resemble has caused more than a little anxiety, but along with the bigger political issues there is still opportunity for the U.K. to enhance food safety regulation and re-instill confidence in its food system.