The new Hiperbaric 55 high-pressure food processor at Cornell’s New York State Agricultural Experiment Station (NYSAES) in Geneva, N.Y., maintains the ability to retain fresh quality attributes in food while inactivating spoilage and pathogenic microorganisms.
February 13, 2017
With the installation of a new, commercial-scale, high-pressure processing (HPP) unit, Cornell University’s College of Agriculture and Life Sciences, Ithaca, N.Y., is said to be the nation’s first commercial scale validation facility for a technology that kills foodborne pathogens and extends shelf life for fresh, ready-to-eat foods like juice, meats and more.
There is one area that’s an exception to the FSMA key requirements. That specific area covers exporters who ship food through the United States not intended to enter distribution within the United States.
The goal of the center is to work collaboratively to reduce food insecurity in Canada by 50% by 2030.
December 14, 2016
Canada-based Maple Leaf Foods announced a long-term commitment to advance sustainable food security through the launch of the Maple Leaf Centre for Action on Food Security, a not-for-profit organization.
To remain compliant and protect brand integrity, food and beverage processors must be familiar with the key global regulatory bodies and their safety standards for food contact materials, which can vary from country to country.
Looking ahead to 2017, the retail grocery industry will keep a continued focus on the consumer and how they interact with technology to enhance sales, speed efficiencies and innovate for long-term success.
The online industry survey shows that more than half of the survey respondents (59%) were familiar with HPP, and 57% characterized their companies’ use of the technology as some, growing or substantial.
November 30, 2016
A new survey of Americans currently employed in the refrigerated and frozen food industry indicates strong appreciation for the role high-pressure processing (HPP) plays in producing safe foods with cleaner labels and longer shelf lives.
AVAILABLE ON DEMAND Exclusively for thought-leaders in food and beverage processing facility management, Food Plant of the Future webinars are presented by Hixson, a leading design and engineering firm of food processing facilities in North America.
AVAILABLE ON DEMAND Concerns over food safety, reliability, and traceability get a great deal of attention within plants. Yet the highly regulated – but often-overlooked – concern for the storage and use of hazardous materials is also important.
The Institute of Food Technologists is hosting an exclusive press event featuring the launch of the new Global Food Traceability Center, which was approved by IFT's Board of Directors at the 2013 Annual Meeting and Food Expo.
San Antonio, TX—June 6, 2016—Food Safety Net Services (FSNS) and Food Safety Net Services Certification and Audit (FSNS C&A) today announced the FSNS Food Safety Conference in Amarillo, Texas on Wednesday, July 13. A tour and reception of the FSNS Amarillo Laboratory will follow after the conference along with a book signing by Dr. Temple Grandin.
Food safety begins at the point of manufacturing and continues throughout the supply chain. The rapid adoption of the Internet of Things, and the breadth of technologies available, place the food industry in a prime position to benefit from improved traceability and real-time data to ensure product integrity and food safety. This webinar, “Leveraging Technology for Food Safety,” sponsored by Avery Dennison explores the potential of technology – the benefits, ease-of-use and opportunity – to advance quality control, gain efficiencies and improve food safety. Read More
Earlier this year, NSF International conducted a nationwide survey to understand food and beverage leaders' viewpoints on current issues related to food fraud and safety issues, social media, customer needs and innovation.
The prestigious 2nd International Conference on Food Chemistry and Hydrocolloids to be held on July 24-26, 2017 at Vancouver, British Columbia, Canada will focus on the theme “Where food meets science: Exploring recent advances in food research and business”.