Featured in this issue of Food Quality & Safety MagazineOctober/November 2014
Exclusive News from the Food Quality & Safety eUpdate12.2.2014
Electronic “tongues” or e-tongues have been the focus of research for several years, with applications for sampling wine, screening for bacteria and contamination in production, distinguishing between different varieties of beer, or evaluating milk and dairy products. The National Science Foundation recently awarded a grant to University of Massachusetts Lowell for continued development of an e-tongue to test water and beverages for lead, cadmium, mercury, and arsenic, as well as heavy metals.
A few weeks ago, the USP pre-released the “Guidance on Food Fraud Mitigation” document that offers a framework for the food industry and regulators to develop and implement preventive management systems to deal specifically with economically-motivated fraudulent adulteration of food ingredients.
Beer contains 90 percent water and is the most important ingredient in determining its flavor. Water contains calcium and is an essential mineral to the brewing process. The levels of calcium in local water have determined the type of beer produced. The different types of beer whether a light lager or a porter are for the most part due to the water profiles of the areas that made the styles famous.
FEATURED INDUSTRY RESOURCES
FEATURED LIVE WEBCAST (browse all live webcasts)
- December 09, 2014
- 06:00 PM - 07:00 PM
- REGISTER/MORE INFORMATION
Food and beverage manufacturers need precise measurements to support manufacturing processes, for quality control and to comply with regulatory requirements. As the number of analyses increase, the time and cost savings of automated analysis becomes apparent. Titration and Ion Chromatography are fundamental techniques for food analysis. When sample preparation and analysis are supported by automation, the success of both techniques is greatly enhanced.
FEATURED WHITEPAPER (browse all whitepapers)
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.
FEATURED ON-DEMAND WEBCAST (browse all on-demand webcasts)
Automating ingredient specification and supplier compliance helps minimize risk, improve quality, and accelerate profitability. Immediate feedback, coaching, and corrective action monitoring for suppliers is a win-win for both sides. Tune in to our webinar with Gary Nowacki, CEO of TraceGains, and Jack Kennedy, VP of Operations, Chelsea Milling Company (“Jiffy Mix”) to learn how to: Lower your manufacturing costs, cost of poor quality, and charge-backs. Receive instant notifications...
FEATURED EVENT (browse all events)
- January 22, 2015 - January 22, 2015
- MORE INFORMATION
The Internal Auditor Workshop will teach you how to conduct internal audits in your facility againgst one of the GFSI Audit Schemes.