Where can food industry professionals interested in hygienic equipment design find great practical foundation knowledge? Technical educational programs offered by universities and/or related institutions account for a lot, if and where such specialized training exists.
Human Nutrition 101 has always told us that dietary protein is essential for health and wellness. Dietary proteins provide amino acids, the building blocks of structural and functional compounds we need to live healthy and active lives.
Certain ingredients allow ice cream to travel farther and recover from heat shock. But that doesn’t matter to the label-reading consumer. Here are some strategies for ice cream manufacturers to deliver a cleaner label.
International trade was one of the recurring themes offered by President Donald Trump during his campaign and in subsequent remarks following his victory in November. He specifically focused on the need for strict enforcement of trade obligations with our trading partners, and promised that they would be made to play by the rules.
Water quality trading (WQT) was introduced in the 1960s, and it’s a great concept. Since its introduction, WQT has been tried approximately 60 times around the world, but mostly here in the United States.
The Food and Drug Administra-tion’s time-clock for enforcing the most important FSMA regulation, the “Preventive Controls for Human Foods (PCHF)” started in mid-September 2016. As I write this in early December, it appears that FDA will be training its field investigators and regional milk specialists well past the end of 2016.
The FDA currently recognizes seven fibers as having health benefits. The new definition is evolving. Keep watch for newly approved beneficial fibers so you can adjust formulas and labels accordingly.
January 5, 2017
Dairy foods aren’t naturally great sources of fiber, but many fiber ingredients are added to dairy foods. The new Nutrition Facts regulations have redefined fiber, increasing the Daily Value from 25 to 28 grams, and making the calculation of fiber content on the food label more complicated.
The subject of harmonizing and aligning standards specified for food processing equipment in the United States, with design criteria intended for European equipment, can be rather complex and abstract.