Featured in this issue of Food Quality & Safety MagazineFebruary/March 2015

Exclusive News from the Food Quality & Safety eUpdate3.24.15

GM Food Acceptable to Consumers Informed About Health Benefit

Consumers were willing to spend more money for genetically modified potato products when they received educational material about the health benefits of the modification, according to study. Researchers examined the participants’ willingness to pay more when informed that the genetically modified versions reduce the formation of acrylamide.

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Two Giants in the Industry Brew Up a Partnership

McDonald’s has realized the growing need to offer McCafé products for retail purchase, expanding its customer reach to coffee pots and one-cup machines in homes across the nation. Joining the likes of Starbucks and Dunkin Donuts, McDonald’s and Kraft Foods announced a partnership in 2014 to package the McCafé coffee varieties and flavors.

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Understanding, Monitoring and Meeting the Differing Global Maximum Residue Limits for Pesticides in Food and Feed Products

The purpose of this white paper is to provide an overview on current thinking within the food industry for how best to manage pesticide residue risk in food products and supply chains.

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From Saccharin to Stevia: Advances in Sweetener Analysis

Time: 8:00 am PDT / 11:00 am EDT / 15:00 GMT   Sweeteners, naturally derived or man-made, are compounds used to duplicate the taste of sugar, but typically contain a fraction of the calories. Many of these sweeteners, especially those derived from carbohydrates or containing carbohydrate subunits, lack a sufficiently active chromophore to be sensitively measured by HPLC with UV detection. Additionally, naturally derived sweeteners, such as stevia, contain many structurally similar compounds, which...

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Webinar: Validation Using the IEC Method

Instructor: Lea Anne Dea, ConAgra Foods $99 or all 3 webinars for $249

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