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20 February 2009 | By Sarah Krol, Business Unit Manager, NSF
Consumers today make well-informed choices about the food products they purchase. Savvy shoppers have access to a wealth of information and select their products based on brand recognition, nutritional labelling and differentiating attributes such as Certified organic, allergen-free and fair-trade. The food processing industry must continually evolve to keep pace…
3 December 2008 | By Anuj Mistry, TLP Development Manager, Bel-Ray Company, Inc. and Chairman of ELGI- NLGI Food Grade Lubricants Working Group
Lubricants to be used in the production, processing, packaging and distribution of food, beverages, pharmaceuticals, personal care products and any other ‘clean’ products may be registered as meeting certain criteria that make them safe for use in these industries. A lubricant qualifies as food grade when, in the event of…
13 June 2008 | By Sarah Krol, Business Unit Manager, NSF International
Increasingly, food safety regulators worldwide are increasing the enforcement of safety and hygiene requirements at the processor level. In recent years, food contaminations occurring at processing facilities have heightened public concerns about widespread foodborne illness outbreaks resulting from a single contamination incident.
13 June 2008 | By Eduard Stempfel, Product Application Specialist, Team Leader R&D Services Bern, Shell Global Solutions
As food safety rises to the top of the agenda of food and beverage manufacturers, regulatory bodies and governments again and again, Eduard Stempfel, Shell’s Food Sector Product Application Specialist discusses the lubricants industry’s response to these trends for food grade lubricants and the need for the new ISO 21469…
16 November 2007 | By Sarah Krol, NSF International
Of primary concern to today’s food manufacturers is the threat of food contamination resulting in regulatory enforcement, product recalls and consumer litigation. Food retailers and their branded suppliers fear instances of food contamination resulting in public notices, widespread food recalls, or even worse, consumer illness. Even before causation is demonstrated…
23 May 2007 | By Eddy Stempfel, Shell Aseol AG
The food industry differs substantially from other industries in its demands for lubricants, with the emphasis not simply being on technical performance. A great deal of attention is also given to issues such as cleanliness, health, safety and preventing contamination.
23 May 2007 | By Dr Mary Moon, Bel-Ray Company, Inc
Needs unique to the food processing industry have motivated the development of food grade lubricants.1-4 These lubricants are formulated to minimise risks associated with unavoidable occasional trace contamination in food and beverages. Well-defined regulations specify standards for food grade lubricants in certain nations.1,5 A new international standard for food processing…
11 August 2006 | By Pat Presswood, Business Unit Manager, Nonfood Compounds Registration Program, NSF International
According to a recent research survey by Gantz Wiley Research, two of the leading issues facing the food processing industry today are regulations and food safety. As economies continue to grow, the need to move and supply safe food will also increase. With this said, regulations and programs must evolve…
3 May 2005 | By Mandy Drabwell, Commissioning Editor, New Food
Pressure from consumers has forced manufacturers to take greater care and be even more accountable for their products. This requires assurance at every level of the supply chain and particularly within the factory. Mandy Drabwell investigates how food grade lubricant manufacturers are playing their part in meeting the challenge. All…
31 January 2005 | By Kenji Yano, Ph. D., Business Unit Manager, Nonfood Compounds Registration Program, NSF International
With increased interest from food manufacturers to apply sanitary equipment design principles to their processes, many food processing equip- ment manufacturers now design and construct equipment with food safety in mind. Some of these considerations include the following:
