Food Manufacturing Guest Contributors

  1. 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.

  2. 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.

  3. 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).

  4. 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.

  5. 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.

  6. 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?

  7. How FSMA Is Changing Hazard Analysis
    3/1/2017

    Now that FSMA implementation has begun, there are several questions on what are the best approaches to develop risk-based food safety plans with preventive controls for compliance with these new regulations. Several terms have been clarified by FSMA, including the definition of a food facility. The actual definition of “hazard,” which is quite a technical definition, has also been expanded with these new regulations.

  8. 2017’s Top Refrigerated Food & Beverage Trends
    2/28/2017

    To understand why food and flavor trends are born, or step into the spotlight in any given year, it is important to understand their surrounding couriers and influencers. A courier acts to shuttle a trend in from a neighboring focus, while an influencer can be seen as an ally to a trend. For the coming year, I have examined food and beverage drivers for patterns.

  9. U.S. & Canadian Food Imports/Exports: What You Need To Know
    2/22/2017

    With FSMA, and accompanying rules, now finalized, the countdown to enforcement is on. In order to make food available to consumers in the U.S. market, it is important to ensure food is exported according to applicable laws.

  10. Implementing The New Nutrition Label: Challenges, Uncertainties, And Opportunities
    2/7/2017

    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.