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Cornell Researchers Investigate New Microbe-Resistant Coatings

In Food Safety, News by Krista Garver0 Comments

The Institute of Food Technologists reported this week that researchers at Cornell are investigating a new coating for food contact surfaces that offer even greater resistance to bacteria and other microbes. According to food science professor Julie Goddard, the polymer used in the coating can not only resist microbial adhesion, but also inactivate any microbes that do manage to adhere. …

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Put Food Data to Work with Attribution Technology

In News, Technology, Trends by Heather Brown0 Comments

Vermont’s new GMO labeling law and general consumer demand for transparency are two big reasons to get to know and learn to catalog your product data now, says Label Insight’s Dagan Xavier. Xavier urges food brands to waste no more time. Attribution technology systems can deconstruct and recontextualize your data so you can more quickly respond to consumer questions, increase your sales, …

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ConAgra Foods Expands Recall Of P.F. Chang’s Home Menu Brand Meals Due To Potential Presence Of Foreign Material

In Food Safety, Press Releases by Press0 Comments

CHICAGO–(BUSINESS WIRE)–Jul. 16, 2016– ConAgra Foods is expanding a voluntary recall of P.F. Chang’s Home Menu Brand products due to the potential presence of small metal fragments (2-9mm) in the sugar used in the sauce. This voluntary action is being undertaken because of impacted sugar from a supplier. This Smart News Release features multimedia. View the full release here:http://www.businesswire.com/news/home/20160716005012/en/ There …

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9 Mitigation Strategies for Food Defense: Visitor Management at Your Food Processing Facility

In Food Safety, Processing, Technology by Heather Brown0 Comments

FSMA’s seventh final rule (as of May 27, 2016) governs mitigation strategies for preventing intentional adulteration of food in slaughter and processing facilities. Under this rule, your security measures must account for, among other things, all personnel and visitors passing through your plant’s doors every day. Depending on the size and scope of your operations, that can mean a lot …

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Food Professionals Report Unequal Pay Raises and Less Job Satisfaction

In News, Trends by Amelie Welden0 Comments

Released this week, Food Processing’s 10th annual Salary and Job Satisfaction Survey shows some mixed results. Read on for more about the findings, or download the full report here. Pay raises are happening, but not for everyone While some food professionals are seeing pay increases, compensation isn’t increasing across the board. And overall salary trends are a little unclear. According to …

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BNP’s Go-to-Market Strategy Targets Improved Marketing and Data Solutions

In News, Processing by Heather Brown0 Comments

Twelve media brands are banding together to better serve manufacturing processes industries. Already part of BNP Media, these 12 brands have formed the Food/Beverage/Packaging Group (FPB) under a new “Go-to-Market” strategy it hopes will “exponentially improve the integration and delivery of BNP’s marketing and data solutions.” “This reorganization is driven by the impulse to follow our clients on their journey …

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Watch for the Growth of These Five Functional Ingredients

In Processing, Trends by Heather Brown0 Comments

In her monthly FoodBev Media column, Imbibe Marketing Coordinator Ilana Orlovsky highlights five functional ingredients she believes may be poised for growth as consumer demand increases for better-performing food products. Orlovsky cites factors like versatility, cost-effectiveness, supply chain feasibility, and origin stories rooted in homeopathic treatments for common ailments. Among the benefits of the ingredients she identifies are relief from …

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Plant Data Goes Public: FSIS to Publish Food Safety Testing Results

In Food Safety, News, Press Releases by Press0 Comments

The Food Safety and Inspection Service (FSIS) today announced a new plan to publish more detailed, plant-specific data for U.S. slaughter and processing facilities. Initially, FSIS will share information on the processes used at each facility, giving more detail than is currently listed in the searchable establishment directory, as well as a code for each facility that will make it …

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Six Degrees of Seaweed: Better For You Than Kale and Tastes Like Bacon

In News, Sustainability, Trends by Heather Brown0 Comments

The war is over between nutrition and taste. Researchers at Oregon State University have patented dulse, a translucent, red strain of seaweed. So far it’s been farmed and fed to Abalone. Now, says Chris Langdon of OSU, there may be a growing market for dulse among human consumers. Why? Simple. Because it tastes like bacon. Thanks to a grant from …