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Prepared Foods April 1, 2005 Katherine M.J. Swanson	Ingredient Challenges: Food Allergens: Thoughts on Concerns and Control Food allergens are a recognized issue that requires diligent food safety management to ensure consumer and brand protection. A plan is essential, and should involve plant operations as well as product development and processing.
Food Processing April 2005 Mike Pehanich	Race to traceability Record-keeping requirements for food processors will have far-reaching impact on the safety and quality of the food supply. Factory floor data systems are the lynch-pin in processor's traceability programs.
Food Processing April 2006 Mike Pehanich	Allergens in the plant: Nothing to sneeze at An allergen in the product or processing area could prove tragic to a company and its consumers. These plant procedures can help keep products true to their ingredient statements.
Food Engineering March 6, 2006 Kevin T. Higgins	Allergens & Labeling: Got it Under Control? While the allergen labeling law explicitly impacts ingredient statements on packages, it also implies better control of in-plant processes.
Science News July 31, 2004 Janet Raloff	Better Labeling of Major Food Allergens Having cleared both houses, a recent bill intended to reduce consumers' confusion over which goods contain proteins from the eight most common foods causing allergies, is expected to garner a presidential signature in the near future.
Food Engineering March 1, 2009 Kevin T. Higgins	Managing Traceability and Public Trust Validating the source and condition of raw materials is critical in maintaining public confidence in prepared foods.
Food Processing September 2010 Dave Fusaro	Food Safety: The Next Generation of Track and Trace Does the government's track and trace system work when it comes to recalls and safety?
Food Processing February 2008	Ingredients from Where? A flattening world, consumer price resistance and overtaxed regulators require new approaches to ensure the safety of imported food ingredients.
Food Engineering May 1, 2008 Wayne Labs	Essential Guide to Manufacturing Software New regulatory compliance and commodities prices are just two reasons processors need state-of-the-art software tools to keep costs low.
IndustryWeek November 1, 2008 Nick Zubko	The Secret Ingredients in Food Safety As contaminations continue to make headlines, manufacturers are under constant scrutiny to keep our food safe. But as globalization continues and consumer demands change, their job is only getting tougher.
Food Engineering March 1, 2009 Wayne Labs	Food Safety at the Crossroads The recent peanut paste recall -- largest ever in terms of supply chain -- points to the urgency of food safety today.
Nutrition Action Healthletter April 2001	Food Allergies For most sufferers, allergic reactions to food are a temporary discomfort. But not for the estimated 30,000 people each year in the U.S. who eat the wrong food and go into anaphylactic shock...
Food Processing March 2009 David Feder	Ingredient Cost Control -- At What Cost? Processors and ingredient companies share their strategies for helping to control today's high cost of ingredients -- without impacting quality or safety.
Food Engineering January 1, 2008	Tech Update: Process Control Advanced control solutions enable processors to satisfy regulatory demands while gaining a competitive edge.
Food Engineering October 1, 2005 Wayne Labs	Process Control Performance Management If you've been waiting to update your control technologies just to satisfy the government, you might want to rethink your goals in terms of maximizing your profits. Manufacturers that have already updated now have the edge.
Food Engineering May 1, 2005 John Blanchard	Beyond the Bioterrorism Act What you need to know about the final rule and additional initiatives to meet the intent of the Bioterrorism Act -- particularly Section 306, which relates directly to those who manufacture, process, pack, transport, distribute, receive, hold, or import food products.
Food Processing October 2009 Dave Fusaro	Food Industry 2010: Priorities for the New Decade From a new FDA to China, seven game-changers for 2010 and beyond.
Food Processing September 2005 Kantha Shelke	Mainstream consumers seek healthful ingredients Consumers experiencing those aches and pains of natural aging understand the food-health connection, while media and government initiatives increase focus on the food-health relationship.
Food Engineering September 3, 2007 Jim Getchell	Globalization: Where in the World is Your Supply Chain? Globalization and outsourcing offer opportunities and risks for US food manufacturers striving to optimize their supply chains.
Food Engineering May 1, 2009 Wayne Labs	Essential Guide to Manufacturing Software There are plenty of software tools that can help you run both machines and manage human assets -- and save energy as well.
Prepared Foods September 1, 2005 Lauren Swann	"Trans"-lating Trans Fat and Allergen Label Lingo Tracking trans fats and listing allergenic ingredients are now priority label pursuits. Unexpected industry translations of requirements are compounding the transition.
Prepared Foods September 2007 William A. Roberts, Jr.	Allergen Awareness Manufacturers must be more allergen-aware than ever, as their packages and labels serve as a guidepost to at-risk consumers.
Food Processing March 2013 David Phillips	Modern Expectations For Breakfast Foods Present Challenges For Plant Operations Teams Plant managers wrestle with realities where the need for innovation mingles with the need for productivity.
Food Engineering August 1, 2006 Kevin T. Higgins	Data Automation & Food Safety Identifying your risk is the first step in the decision to invest in an automated record-keeping system.
Food Processing October 2007	Regulatory Issues: FDA reports on allergen contamination If the food industry continues to show awareness of the dangers of food allergens, FDA and Congress likely will continue with a measured and deliberative approach.
Food Engineering October 4, 2007 Kevin T. Higgins	State of Food Manufacturing Materials issues are emerging as defining factors in today's food and beverage industry.
Food Processing March 2013 Frances Katz	Trends in Optimizing your Formulations and Recipes Whether the goal is cost reduction or following consumer trends, even the most honored recipe can be tweaked with new ingredients.
BusinessWeek May 21, 2007 John Carey	How Safe Is The Food Supply? The hamstrung FDA may be unable to prevent a contamination crisis.
Food Processing August 2011 Toops & Fusaro	2011 IFT Food Expo Proved Fulfilling Despite fewer visitors, the Institute of Food Technologists' June show in New Orleans satisfied attendees and exhibitors.
Food Engineering May 27, 2008	Tech Flash Volume 4, No. 6 Innovation program pays off for General Mills... Silicone products and food... Kraft facility goes for the gold... etc.
Food Engineering May 27, 2009	Tech Flash Vol. 5 No. 10 According to Hank Cardello, food industry expert and author of Stuffed: An Insider's Look at Who's REALLY Making America Fat, the same problems that have menaced the Detroit auto industry could soon plague the food industry.
Food Processing January 2006 David Feder	Annual Manufacturing Survey: Safe and Secure Once again, food safety is manufacturers' No. 1 concern -- but security continues to be an important factor in plant operations.
BusinessWeek July 30, 2007 John Carey	NOT Made In China Amid growing awareness of food perils, companies that spotlight where ingredients originate are enjoying new demand.
Food Processing January 2006 Mike Pehanich	Secure Your Plant Food plants are fertile ground for product contamination from tiny microbes to terrorists. You need a plan that extends beyond hazards analysis and critical control points.
Food Processing January 2013 Mark Anthony	Flavor and Ingredient Trends for 2013 Get familiar with ingredients to combat obesity and aging, natural sweeteners and colors, and exotic fruits and grains.
Food Processing September 2013	New Ingredients, New Names at IFT 2013 July's mostly-ingredient show was the second largest for the Institute of Food Technologists' Annual Meeting & Food Expo.
Food Processing September 2010	IFT and Process Expo: One Time, Two Shows For the first and only time, IFT Food Expo and FPSA Process Expo shared Chicago's McCormick Place.
Food Processing September 2011 David Feder	Meat Processors Look for Secret Ingredient to Provide Wholesome and Affordable Products to Consumers Meat, poultry and seafood products maneuver a herd of challenges, from flavor and trend fulfillment to food-safety practices.
Food Engineering January 1, 2006	Regulatory Watch Voluntary OSHA regs?... Don't say they didn't tell you... Allergenic food labeling a must...
Chemistry World June 21, 2010 Sarah Houlton	Recalling pharma Recent drug withdrawals and manufacturing failures have highlighted the importance of ensuring that the medicines patients take contain what it says on the label.
Chemistry World August 12, 2014 Emma Stoye	Catching criminals' coffee adulteration A test to detect counterfeit coffee -- ground beans that have been bulked up with cheap, low quality filler ingredients -- has been developed by scientists in Brazil.
Food Processing October 2008 Diane Toops	A Conversation with Food Safety Czar David W.K. Acheson A exclusive conversation with `food safety czar' David W.K. Acheson, FDA's Associate Commissioner for Foods.
Food Engineering February 28, 2007 Kevin T. Higgins	Masters of Disaster With professional response planning, industry leaders are learning to manage food-safety crises -- before, during and after the event.
Nutra Solutions December 1, 2007	Nutra Solutions' Ingredients for Health Guide A guide with statistics on health condition prevalence and market size -- as well as commercially available ingredients that assist in production formulations -- is provided.
Food Processing January 2008 David Feder	Annual Manufacturing Survey: Safety First... But Looking Greener Food safety is still the chief concern of processors, but the `green' trend shot up the charts too; 77 percent see growth this year.
Prepared Foods June 5, 2007 Mannie & Stier	R&D Applications Seminar: Assisting R&D Topics such as R&D tax credits, processing parameters for slow churned ice cream, labeling software, and food safety proved popular at Prepared Foods' 2006 R&D Seminar.
Food Engineering April 13, 2009	Tech Flash Vol. 5 No. 7 Congress calls for outbreak prevention over mitigation... Food safety solution in sight... Too much sodium in American diet... Plant of the Year... People, Plant and Industry News... etc.
Food Processing October 2008 Dave Fusaro	Supply Chain Pains Who's managing whom? In a year of unprecedented pressures, our exclusive joint survey finds a tug of war between food processors and their suppliers.
Nutra Solutions June 1, 2005 Keating & Leigh	Multi-talented Ingredients: Tout Bene A decade ago, the concept of "functional foods" seemed distantly futuristic, even faddish. Today, multifunctional health positions are energizing the functional foods marketplace.
Food Processing April 2010 Bob Sperber	Meat and poultry: Make it fast, keep it safe Amid recession, recalls and regulations, plants make strides to marry safety with efficiency gains.