The United States Department of Agriculture (USDA), Washington, D.C., outlines its plans to continue field inspection of meat, poultry and egg products despite the government shutdown and lapse in funding.
Food manufacturing giant 2 Sisters Food Group, United Kingdom, opened a food safety laboratory where almost 1 million ready-to-eat, ready-to-cook food samples such as ready meals and pizza, will be tested each year.
For food processors, pest control is a complex challenge. Though processors have been credited with successfully removing most agricultural pesticide residues before food products reach the marketplace, food processing itself can attract pests of all kinds. Refrigerated or frozen food processors are not exempt.
Americans throw out billions of pounds of food every year because they falsely believe "sell-by" and "best-before" dates on package labels indicate food safety, according to a study published by Harvard Law School and the Natural Resources Defense Council, New York.
Sandridge Food Corp. is no stranger to innovation. With consumers’ ever-changing taste and growing demand for freshness, forward thinking and technology are essential in the refrigerated foods industry.
Typically, when a food manufacturer wants to extend the shelf life of a particular product, they’ll add a freezing component. Once frozen, the product is good to go for some time. But, what if freezing isn’t an option? Such is the case for refrigerated foods.
Hope Foods, the Louisville, Colo.-based producer of Hope Hummus, established a new business unit—Hope Fresh—to bring the shelf-life extension and food safety technology to the broader food processing community.
Most recently, there has been a push by CPG companies toward certification of packaging suppliers. This promises to be a major theme at Pack Expo Las Vegas 2013, Sept. 23-25 at the Las Vegas Convention Center in Las Vegas.