Month: September 2016

Food Safety

Preventing Listeria and Other Pathogens in Food Production

/

In preventing foodborne illnesses, several different factors play a pivotal role in safeguarding final products. Several recent recalls associated with Listeria monocytogenes are prompting food manufacturers to ensure their food safety management plans address all possible sources of in-plant contamination.

Listeria can be life-threatening to individuals with weakened immune systems, pregnant women or older adults. Dairy, prepared foods, produce and seafood were the matrices most commonly contaminated with Listeria over the past five years, according to data from the latest FDA Reportable Food Registry (RFR) report. Continue Reading

Share
Nutrition

4 Nutrition Must-Reads This Fall

/

Over the summer, Biofortis nutrition science experts authored four articles detailing how specific ingredients and foods impact health. Cranberries, corn starch fiber and partially hydrogenated oils were featured prominently in our contributions to industry publications over the past few months as part of a larger examination of how food affects health.

Beyond the primary foods featured in these studies, the methods used to study them also offer useful insight. These studies use three different tools: meta-analysis, randomized clinical trials and evidence mapping. Continue Reading

Share
Nutrition

Nutrition & Menu Labeling: Understanding Database Calculation vs Analytical Testing

/

Regulations, Regulations
With food and beverage labeling regulations being passed down by FDA, many retailers, manufacturers and restaurants have to rethink their labeling strategy to comply with these new rules. Some of these new and updated regulations include nutrition facts labeling regulations and menu labeling regulations. In order to comply with these requirements, nutritional analysis may need to be performed. These nutritional results could be used for nutrition facts labels for US and Canadian food and beverage packaging, or calorie and nutrition information for menu labeling. Manufacturers, retailers and restaurants alike must factor in how they will update their nutrition and menu labels when planning their compliance strategies. Continue Reading

Share