http://www.foodquality.com Features Section Rss http://www.foodquality.com/details/news/810053/ONLINE_EXCLUSIVE_Safety_Challenges_Remedied_With_New_Technology.html Some things never change. In the food industry, the need to ensure the safety of all products is one of those things. With the rising number of large-scale food recalls, diminishing consumer confidence, and increasing scrutiny from regulators and the food industry marketplace itself, the need to ensure the safety of the domestic and global food supply, coupled with demands for brand-protection assurance, have never been greater. 2010-08-16T01:01:00Z http://www.foodquality.com/details/news/810003/Food_Science_Focus_Evolves_as_Enrollment_Thrives.html In the 1980s, the microwave oven prompted the creation of new food products, and in the 1990s and early 2000s, consumers’ desire to prepare their food in seconds prompted the creation of off-the-shelf, ready-to-eat products. These trends demonstrate how food science has been influenced by the times. 2010-08-15T20:38:00Z http://www.foodquality.com/details/news/809761/Regulation_and_the_U_S_China_Dynamic.html In the past, within living memory, food processing was largely a localized system with production facilities located near the source of the food product supply, the two linked by short and relatively simple logistics. Today the global food processing industry is estimated at more than $2 trillion in annual sales, with approximately 25% directly involving international import/export sourcing. 2010-08-15T14:20:00Z http://www.foodquality.com/details/news/809757/Food_Microbiology_Marches_On.html Napoleon wanted to conquer the world, but he knew, as his famous quote aptly states, “an army travels on its stomach.” To be sure his men had safe rations, he offered a 12,000-franc prize to anyone who could come up with a food preservation method. Nicolas Appert, the chef and distiller who ultimately claimed the prize, spent more than a decade discovering that boiled foods placed in airtight glass containers would not spoil. In 1810, Peter Durand, a British merchant who received a patent for... 2010-08-15T14:15:00Z http://www.foodquality.com/details/news/807343/ONLINE_EXCLUSIVE_Toxicologial_Safety_of_Irradiated_Foods.html This article is excerpted from a chapter in “Food Irradiation Research and Technology,” which was edited by Christopher H. Sommers, PhD, and Xuetong Fan, PhD. The book was published in 2006 by Wiley-Blackwell, which also publishes Food Quality magazine. 2010-07-01T02:43:00Z http://www.foodquality.com/details/news/807321/ATP_Bioluminescence_Moves_Mainstream.html This article on the history and impact of advances in ATP bioluminescence is the third in a new series for Food Quality. In “FoodTech: Tools That Changed the Industry,” we look at various technologies and tools, such as ATP bioluminescence testing, that have played a key role in and had an indelible impact on the food industry. 2010-06-01T01:57:00Z http://www.foodquality.com/details/news/807317/Back_from_the_Brink.html West Michigan turkey growers faced a high hurdle in 1998, when Sara Lee decided to stop harvesting birds at its Zeeland, Mich., plant. The growers were left with nowhere to sell their birds, and, in response, developed a cooperative of growers that became Michigan Turkey Producers, a supplier of both raw and ready-to-eat products. 2010-06-01T01:47:00Z http://www.foodquality.com/details/news/807313/Michigan_Turkey_Producers_Wins_Food_Quality_Award_.html “Dedicated employees producing quality products.” This statement, printed on the back of Michigan Turkey Producers employees’ T-shirts, represents the company’s core beliefs and culture. It is because of these “dedicated employees” and “quality products,” as well as several important investments, that Michigan Turkey Producers, a supplier of raw and ready-to-eat turkey products, is the 2009 Food Quality Award recipient. 2010-06-01T01:44:00Z http://www.foodquality.com/details/news/807309/Fish_and_Chips.html An increasing number of recalls and cases involving adulteration of products such as infant formula, peanuts, and salami have eroded consumer confidence and put product fraud in the media spotlight. According to a study by the Grocery Manufacturers Association (GMA) and the GMA Science and Education Foundation, food product fraud may cost the food industry $10 to $15 billion per year. The melamine contamination of milk products, which cost the industry $10 billion and affected almost 300,000 consumers... 2010-06-01T01:42:00Z http://www.foodquality.com/details/news/806477/Rapid_Micro_Rolls_On.html This article on the history and impact of advances in rapid food microbiology is the second in a new series for Food Quality. In “FoodTech: Tools That Changed the Industry,” we look at various technologies and tools, such as rapid microbiological testing, that have played a key role in and had an indelible impact on the food industry. 2010-04-01T04:48:00Z