BROWSE ALL ARTICLES BY TOPIC

RELATED ITEMS

Articles by Topic - Quality

Listing articles 51 to 60 of 127

Columns: QA/QC Finally Gets Some Respect

Nearly two decades ago, Food Quality was launched as the first publication to exclusively target the food quality and safety market. The world—and the food industry—were a lot different back then.

Departments: GFSI: The Next Phase

The Global Food Safety Initiative (GFSI) is due to complete the first test phase of a tool that was specially developed for small suppliers around the world. The official launch will come next February at the Global Food Safety Conference in London.

Departments: The Foundation of HACCP

This is the second in a two-part article. The first part, “Pump Up Your Prerequisite Programs,” appeared in our April/May issue.

Features: ATP Bioluminescence Moves Mainstream

This article on the history and impact of advances in ATP bioluminescence is the third in a new series for Food Quality. In “FoodTech: Tools That Changed the Industry,” we look at various technologies and tools, such as ATP bioluminescence testing, that have played a key role in and had an indelible impact on the food industry.

Features: Back from the Brink

West Michigan turkey growers faced a high hurdle in 1998, when Sara Lee decided to stop harvesting birds at its Zeeland, Mich., plant. The growers were left with nowhere to sell their birds, and, in response, developed a cooperative of growers that became Michigan Turkey Producers, a supplier of both raw and ready-to-eat products.

Features: Michigan Turkey Producers Wins Food Quality Award

“Dedicated employees producing quality products.” This statement, printed on the back of Michigan Turkey Producers employees’ T-shirts, represents the company’s core beliefs and culture. It is because of these “dedicated employees” and “quality products,” as well as several important investments, that Michigan Turkey Producers, a supplier of raw and ready-to-eat turkey products, is the 2009 Food Quality Award recipient.

Features: Fish and Chips

An increasing number of recalls and cases involving adulteration of products such as infant formula, peanuts, and salami have eroded consumer confidence and put product fraud in the media spotlight. According to a study by the Grocery Manufacturers Association (GMA) and the GMA Science and Education Foundation, food product fraud may cost the food industry $10 to $15 billion per year. The melamine contamination of milk products, which cost the industry $10 billion and affected almost 300,000 consumers...

News: So Honey, Where Ya From?

A lone Texas A&M University researcher and a group of North American honey companies and importers are trying to halt the import of mislabeled Chinese honey.

News: Fishy Business

Using DNA bar coding, ecological scientists in Ireland discovered that a significant percentage of fish sold in Dublin was mislabeled.

Columns: Fighting Food Fraud

Prostitution has been dubbed the world’s oldest profession, but being an adulterator of food is a close second. Historical accounts make it clear that people have been altering foods for financial gain since the emergence of trade and bartering.

Pagination

Advertisement

 

Current Issue

Current Issue

April/May 2014

Site Search

Site Navigation

 

Advertisements

 

 

Advertisements