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How our food safety system needs to change
AFDO Executive Director Steven Mandernach explains how his organisation is enacting to change to make our food even safer.
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US Food and Drug Administration (FDA)
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Mexican papaya industry – a model for sector-wide food safety evolution
A beacon of good practice, the Mexican papaya industry took criticism on the chin and faced its shortcomings with honesty and transparency. The result is a robust well-informed system that aims to provide safe fruits to millions of consumers. Emily Griep advises fellow industry sectors to take note.
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Recall roundup: Major microbial recall in operation in US
This week's recall roundup features a major recall from Lyons Magnus thanks to a possible microbial contamination.
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Should human milk products be homogenised? Experts weigh in
Human milk-based fortifiers are saving the lives of critically ill, premature infants in hospital neonatal intensive care units (NICUs). Does it matter how fortifiers are processed during manufacturing?
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New genomic techniques – saviour or nemesis?
As the warning of climate change becomes ever more pressing and our growing global population places a strain on resilient food sources, could gene editing offer a sustainable solution to secure the future of our food system or will there be unintended consequences?
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The future of a successful strategy
Vicky Pyrogianni of the International Sweeteners Association looks at sugar reduction with the use of low/no calorie sweeteners, including facts and myths around their safety, benefits and application.
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Foreign material management and identification
Here, Fabien Robert highlights the importance of key foreign material management principles and introduces fast and effective tools to support root cause investigation.
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FDA releases new tool to explore food safety survey results
The FDA’s new tool will allow users to interact with the findings of the wide-ranging survey, which produced some interesting results.
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Crisis management after the pandemic
John Carter looks at what has changed since the Covid-19 pandemic and what has stayed the same.
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Miracle berry – developing its promise
Miraculin could be a game changer in the sweeteners market when all its forms gain legal approval and become cost effective.
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Whey protein transformation: looking to solve waste in the dairy industry
Global consumption of dairy products – and particularly milk products – is increasing, escalating the dairy industry's production of waste. Here, food expert Evita Achmadi reflects on how we can turn by-product into value product.
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Nutrition and preterm infants
Human milk-based fortifiers in hospital NICUs are revolutionary, but are they all the same? Dr Melinda Elliott elucidates the issues.
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Reduce the risk of cross-contamination
Two experts from Mars and Danone offer expert guidance for improving routine microbiology lab management to ensure accurate analytical results.
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From emergency response to standard protocol
Daniele Sohier, Senior Manager of Global Scientific Affairs at Thermo Fisher Scientific, explains how the food testing sector united around science to develop SARS-CoV-2 solutions.
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5 ways that condition-based maintenance improves food safety
New Food recaps the key takeaways of Infor’s most recent webinar, which highlighted the benefits of true asset performance on cost, quality, safety and sustainability.
