Food Types
The following list is a collection of all articles in the Food Types category. To refine your list, select from the subcategories provided in the navigation bar and here for your convenience: Beverages, Dairy/Eggs, Ingredients, Low Moisture/Dry, Meat/Poultry, Natural/Organic, Produce, Ready-to-Eat, Refrigerated/Frozen, Seafood
- Fixing FSMA’s Ag Water Requirements
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The Food Safety Modernization Act’s provisions on agricultural water require reevaluation.
- LGMA: Ten Years Later
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While many in the leafy greens industry participated in the creation of the LGMA, it truly was a collaborative effort that united an entire farming community.
- The Produce Safety Rule: Be Prepared for a Food Regulatory Inspection
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It is important to understand your rights and responsibilities during a food regulatory inspection.
- Six-Step Program for the Alcoholic Beverage Industry to Comply with FSMA
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Here we decipher the FSMA regulations as they apply to winemakers, brewers and distillers. Are you compliant?
- Clean Up That Food! An Update on Sanitizers and Disinfectants - Copy
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The responsibility for the regulation of a sanitizer used on a food item is based upon the intended use of the sanitizer and on the status of the food in question.
- Listeriosis: A Grim Reality for the Food Industry
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This hardy pathogen demands extra vigilance, particularly from meat and ready-to-eat processors.
- Radio-Frequency Heating for Low-Moisture Foods
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Low-moisture foods have low water activity, making it harder for microorganisms to utilize water in the food matrix.
- Nanotechnology in the Food Industry: A Short Review
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The benefits of nanotechnology for the food industry are many and are expected to grow with time.
- Cane Juice Litigation Shows No Signs of Evaporating
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New guidance from the U.S. Food and Drug Administration leads to increased litigation about “evaporated cane juice.”
- Will Food Science Prevail?
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The operative question is: Just who represents science? This article represents an opposing view to our eDigest article, published on December 6, 2016, by Andrew G. Ebert, Ph.D. FIFT, CFS
- How Leaders in the Cannabis Industry Are Implementing High Standards for Food Safety in an Unregulated Environment
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If companies are left to fend for themselves, then what exactly are industry leaders doing to become federally compliant and meet food safety guidelines?
- Antibiotic Use in Food Animals: A Growing Threat to Public Health
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The use of antibiotics in both human healthcare and the production of livestock leads to the emergence of resistant pathogens, a growing and serious public health threat.
- Environmental Monitoring in the Era of Whole-Genome Sequencing
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In reviewing environmental monitoring programs for food manufacturing facilities, a common weakness is the investigation into the root cause of the positive test result.
- Traceability and Food Safety in Produce
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Whole supply chain traceability is a combination of both internal (proprietary information and processes) and external transparency (shared information and processes among partners). Are your processes FSMA compliant?
- Will (or Can) Food Science Prevail in Today’s World?
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If you believe that those mistrustful of science or hesitant to accept scientific validity are of a certain uneducated class, or driven by religion or other belief systems, you are likely wrong. What can be done?
- Whatever Happened to Sound Food Science?
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Op-Ed: Are consumers, social media and questionable regulations undermining food science? You be the judge.
- Consumers Turn an Eye to Clean Labels
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While clean labels may be associated with natural, organic and nongenetically modified organism claims, the term does not necessarily equate to natural or organic.
- GMOs or GM-“NO”s?
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Should GMO use in the rapidly expanding mass market food industry be restricted or allowed?
- GMO Labels: Win, Lose or Draw?
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Will labeling of a genetically modified organism (GMO) on a food package really provide useful information?
- International Regulations on Genetically Modified Organisms: U.S., Europe, China and Japan
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Since the regulation of genetically modified organisms in food was first established in the early 1990s in major regions of the world, countries have gone through an evolution of their own rules over the years.
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