Category Archives: Food Safety

FDA says bakery hasn’t resolved live bugs on food

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As part of its enforcements, the Food and Drug Administration sends warning letters to entities under its jurisdiction. Some letters are not posted for public view until weeks or months after they are sent. In an Oct. 9 warning letter, the FDA used more than 2,600 words to outline “serious violations” at Pollman’s Bake Shops Inc., which is owned by… Read more »

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First line of defense: Innovations in food safety and preservation

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Vigilance in the food sector is a requisite in the prevention of foodborne illnesses along broad supply chains. This year, industry has welcomed the entry of innovative solutions that aid manufacturers in curbing the spread of pathogens such as Salmonella, E. Coli and Listeria, while extending the shelf life of products. In this space, clean label additives are offering antibacterial solutions… Read more »

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Dr. Oetker slammed over E171: ‘Stop using titanium dioxide’

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Foodwatch has launched a petition urging the food maker to cut titanium dioxide from its ingredients list. Although it is considered safe by European regulators, the contentious ingredient has been linked to negative health consequences, including damage to the intestinal flora and – in the form of very small nanoparticles – the development of cancer. E171 is a colouring used… Read more »

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Nestle to Track Food Via Blockchain

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It seems like every day another major corporation is finding new use cases for blockchain technology. And investors, intrigued by the industry’s tremendous growth potential, are pouring capital into blockchain start-ups. The following developments help to illuminate both of these global trends. Nestle wants you to know where your food comes from Food titan Nestle (NASDAQOTH: NSRGY) announced a partnership… Read more »

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Manipulating plant mitochondrial DNA could boost crop diversity, promote food security

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Researchers in Japan have edited plant mitochondrial DNA for the first time, which could lead to a more secure food supply. Nuclear DNA was first edited in the early 1970s, chloroplast DNA was first edited in 1988, and animal mitochondrial DNA was edited in 2008. However, no tool previously successfully edited plant mitochondrial DNA. Researchers used their technique to create… Read more »

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Europeans Care about Their Food

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Two in five Europeans take a personal interest in food safety and only one in five say it is their main concern when choosing food. For most Europeans, it is one of several factors – together with price, taste, nutrition and food origin – that influence their eating habits and food choices. The most important factors for Europeans when buying… Read more »

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Food-tracking blockchain wins big with FDA’s new food recall policy

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The US Food and Drug Administration (FDA)’s  September 26th announcement that it plans to name retailers selling food that is being recalled instead of focusing just on food manufacturers looks like a big win for food-tracking blockchain. The latter is the same technology that underpins bitcoin digital currency. The FDA’s draft rules are primarily intended to apply to ‘serious recalls’… Read more »

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CGC grain safety programs recognized for rigor and credibility

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The Global Food Safety Initiative (GFSI) has recognized the Canadian Grain Commission’s (CGC) grain safety certification programs, noting the programs demonstrate “rigor and credibility.” The GFSI is a food safety certification program benchmarking system operated by the Consumer Goods Forum, which represents nearly 400 food retailers, manufacturers, service providers, and other stakeholders from over 70 countries. As part of its… Read more »

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Ensuring a safe flour supply

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Access to sufficient amounts of safe and nutritious food is key to sustaining life and promoting good health. Unsafe food can cause hundreds of diseases. Food can become contaminated at any point during production, distribution and preparation, and everyone along the production chain, from producer to consumer, has a role to play in food safety. Julie Miller Jones, PhD, distinguished… Read more »

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New EU acrylamide legislation comes into force

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New European Union legislation comes into force  concerning the amount of acrylamide in foods with “benchmark” levels being set for various products. Passed by the EU last year, today marks the beginning of the law which limits the amount of acrylamide allowed in packaged foods and forces manufacturers to closely examine and reduce acrylamide levels in products. The legislation describes practical… Read more »

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