The article highlights an interview with Fred Hayes, director, technical services, Packaging Machinery Manufacturers Institute on international packaging issues.
Companies delivering high-quality nutritional beverage products to consumers face many obstacles that can be overcome using standardized processes and practices.
Currently, one of the most interesting approaches to improving the performance of active packaging systems is the development of hybrid organic-inorganic materials.
The best time to prevent food safety hazards from adversely affecting your operation is before accepting materials from your suppliers.
What has the industry been doing over the past 30 years to make meat safer?
The contamination and/or growth of pathogenic bacteria in acidic food products, fruit juices and fruit-based drinks is of great concern.
Using CO in a modified atmosphere, the need for oxygen to achieve fresh-looking meat is eliminated.
Nanoparticles are being studied for use in improving packaging to prolong shelf life and increase barrier properties to reduce contamination.
For food safety professionals to retain a value-perceived position in the industry, it is critical for them to truly understand the business.
Process control strategies have come a long way but need to be adopted by all members of the supply chain to be truly effective.
Processors should conduct an audit of the water and plumbing systems.
A strong and convincing case for the use of new food safety technologies must be made in cooperation with all relevant stakeholders.
How does one know with a high level of confidence that new food safety technologies don’t introduce unforeseen negative side effects in terms of food safety parameters?
High pressure-processed product has environmental benefits compared to conventional, heat-treated product in terms of the decreased energy required for processing.
Here are a few tips to best-practice approaches in using CIP and COP systems to their fullest potential as process control measures.
All instruments used for ensuring quality, safety, sanitation and legal compliance must be calibrated.
The cook-chill process also decreases labor, product handling and chances of cross-contamination of foods.
Introduction of new processing technologies also requires analytical procedures for the determination of which biomolecules are affecting food quality.
Fresherized Foods’ is committed to advancing high-pressure processing technology and its applications by actively collaborating with stakeholders and experts in the field.
Refrigerated, perishable products offer a unique level of complexity since there is no singular technology to assure product safety for the broad spectrum of products that exist.