[ October 8–11, 2019    McCormick Place    Chicago, IL USA ]

Newsroom                     

All posts by: Alex Stopa

How does it preserve fruits & vegetables?  Consumer interests in healthier and fresher foods have driven much of the interest in ‘advanced’ preservation methods, such as pulsed electric field (PEF) processing, which are safe but at the same time capable of imparting fresh-like characteristics to processed food. Pulsed electric field (PEF) treatments of less than […]

Research data clearly indicates the health benefits associated with an increased intake of dietary fiber, including reduced risk of chronic diseases such as coronary heart disease, diabetes, and some forms of cancer. Although scientists generally agree that a healthy diet should include plenty of fiber-rich foods, agreement on the actual definition of fiber has been […]

The control of Salmonella in low moisture foods is the key to safe low moisture food products.  The Food Safety Modernization Act (FSMA) mandates that food producers have science-based preventive controls to mitigate the risk of foodborne illness.  In other product commodities, validation studies for traditional thermal processing may be well established, such as in […]

Healthy Promoting Properties and Thermal Processing The Dietary Guidelines for Americans (2015) recommend that adults consume at least 2.5 cups of vegetables and 2 cups of fruits daily (Based on 2000 kcal/day diet) as they provide many health benefits including prevention of chronic diseases such as coronary heart disease, cancer, diabetes. The health promoting effects […]

The story of low moisture foods. Low moisture foods are foods which are naturally low in moisture or where moisture has been purposefully reduced, typically by drying. Historically, not much concern was given to the safety of low moisture foods as microorganisms cannot grow in these conditions.  The majority of the food industry was operating […]

Does it really make fruit and vegetable products ‘better’?   2016 Market for High pressure processing High pressure processing (HPP) is one of the most accepted and mainstream of the various ‘advanced processes’ being explored for improved quality and nutrient content in high-value foods. According to Visiongain (https://www.visiongain.com/Report/1623/Food-High-Pressure-Processing-(HPP)-Technologies-Market-2016-2026) , in 2016 the value of the […]

The FDA Food Safety Modernization Act Preventive Controls for Human Food identifies four types of preventive controls. The first three types of preventive controls; Process Preventive Controls, Food Allergen Preventive Controls and Sanitation Preventive Controls were discussed in my October, November and December columns respectively. The Preventive Controls for Human Food regulation also requires documented […]

The PMO and PC Rule The PMO, first published as the “Ordinance” has served as the regulatory guidance document for dairy products since 1924, addressing sanitary practices to ensure milk safety from farm to cup. Today, with oversite by FDA and the National Conference on Interstate Milk Shipments (NCIMS), the PMO or equivalent is adopted […]

Grade “A” Dairy Products and the FSMA Preventive Controls Rule The Food Safety Modernization Act (FSMA) of 2011 charged the US FDA with developing and enforcing policies that ensure a safe food supply for all Americans and beyond. The Act implied a massive undertaking in improving food safety, with four sub-titles (Prevention; Detection and Response; […]

Fermented sausages, particularly dry sausages and semi-dry snacking items continue to show strong growth in the meat and poultry sectors.  Drivers of this include, among several others, a growing consumer interest for convenient snack items high in protein often viewed as nutrient-dense healthy foods, an increase in foodservice utilization for items such as pizzas, quick-serve […]