Featured in this issue of Food Quality & Safety MagazineAugust/September 2014
Exclusive News from the Food Quality & Safety eUpdate9.16.2014
The FDA has completed a chemical safety assessment review focusing on the scientific capacity, efficiency, and management of its chemical safety resources. As a result of the review within CFSAN and the Center for Veterinary Medicine, the agency will update the FDA’s Toxicological Principles for the Safety Assessment of Food Ingredients (the so-called “Redbook”), the guidance document used primarily by CFSAN for evaluation of human food products.
All it takes is a quick trip down the nearest grocery store produce aisle to know that organic food comes at a significant markup over nonorganic versions of the same products. The global organic food market is a $62 billion business. But are consumers forking over an extra couple of dollars (or more) per pound for those organic apples or peaches getting what they’re paying for?
In its simplest terms, dietary fiber content in a sample is measured in the laboratory by what is called an enzymatic-gravimetric method. After defatting, a food sample is treated with enzymes that mimic the digestive process in the human small intestine. Digestible carbohydrates are broken down into simple sugars and removed from the sample by precipitation using ethanol followed by filtration.
FEATURED INDUSTRY RESOURCES
FEATURED VIDEO (browse all videos)
With the right training, employees can significantly impact an organization’s ability to improve performance and reduce risk. Learn how LRQA links training with certification to verify that learning objectives translate into business performance improvement of your management systems.
FEATURED WHITEPAPER (browse all whitepapers)
Today, it’s not enough to know who you purchased your raw materials from and what the next stop is for your product. Manufacturers must arm themselves with the right tools, processes, and insight to uncover and report every element along the supply chain—from origin, all the way to the shelf or plate. And, the cost of all this insight can’t be a barrier to enterprise financial success.
FEATURED ON-DEMAND WEBCAST (browse all on-demand webcasts)
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...
FEATURED EVENT (browse all events)
- September 23, 2014 - September 24, 2014
- MORE INFORMATION
Back by popular demand - two day workshop emphasizing the basics behind food microbiology. Interpretation, examination and hands-on techniques will be discussed. Benefiting Plant/lab managers, QA, managers and technicians.