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Features: Sustainability for the Long Haul
Sustainable manufacturing and processing, which reduces raw materials waste and minimizes refuse, is more than a passing trend for companies both large and small during this economic recession. As companies using such practices see it, sustainability attracts consumers. But more fundamentally, it is good for a business’s bottom line.
Novel processes utilized in food safety programs at both the Department of Defense Combat Feeding Directorate and the National Aeronautics and Space Administration’s (NASA) Advanced Food Technology Project were discussed at the July 2010 Institute of Food Technologists (IFT) Annual Meeting and Food Expo in Chicago. Presented at the same symposium, two commonalities emerged for these seemingly disparate environments: The loss of personnel to foodborne illness may jeopardize a mission, and food...
The initial findings of the Reportable Food Registry, presented via teleconference in late July, revealed 125 primary reports regarding incidents affecting food safety. “We’re putting out this report [now] so that the public can know what we’re learning,” said Michael R. Taylor, JD, Deputy Commissioner for Foods at the U.S. Food and Drug Administration (FDA). “Over time, we hope that this will build a body of information that can be useful for tracking trends and understanding...
A new paper that inhibits the growth of bacteria in food products could extend product shelf life and protect consumers from bacteria-causing foodborne illnesses. Overcoming the concerns associated with earlier antibacterial materials, this paper is nontoxic, environmentally friendly, and low in cost. The relatively simple processing of this antibacterial material suggests it may be commercially viable for food packaging methods in the near future.
In the 1980s, the microwave oven prompted the creation of new food products, and in the 1990s and early 2000s, consumers’ desire to prepare their food in seconds prompted the creation of off-the-shelf, ready-to-eat products. These trends demonstrate how food science has been influenced by the times.
Eating ice cream makes millions of people happy, so why not sprinkle in more healthful ingredients? That’s exactly what scientists at the University of Missouri College of Agriculture, Food and Natural Resources are doing in early experiments to add fiber, antioxidants, and probiotics to ice cream.
Fruit can retain its quality and remain tamper free with a laser-labeling system that etches information for biosafety and traceability directly on the peel, new research shows.
Researchers at McGill University in Montreal have found new evidence that eating Escherichia coli-contaminated chicken can cause urinary tract infections (UTIs).
Although the Canadian food safety program is ailing, the government can fix its problems with substantial effort and investment, according to one researcher.
Safe food is something we all take for granted; nobody expects to get sick from the food we eat. We place a great deal of trust in the people and companies that provide our food. In the old days, that trust extended down to the butcher shop or the fruit stand when it was a short ride from there to the source—the farm. In essence, our food chain had few links and was very manageable. Much has changed over the years.