طراحی وب سایت

... the research, published in the journal of agricultural and food chemistry and recently presented to the institute of food technologists, goes against years of belief that sugar melts ... in her ift presentation about the importance of the new discovery, lead researcher, professor shelly schmidt of the university of illinois, usa, told food scientists they could use the new findings to manipulate sugars and improve the product flavour and consistency ... “the loss of crystalline structure in sucrose, glucose, and fructose has been shown to be due to the kinetic process of thermal decomposition … rather than thermodynamic melting,” said the researchers ... “this discovery is important to food scientists and candy lovers because it will give them yummier caramel flavours and more tantalizing textures,” said schmidt ... food scientists will now be able to make more of the desirable flavours because they won't have to heat to a 'melting' temperature but can instead hold sugar over a low temperature for a longer period of time,” she added ... schmidt added that confectionery manufacturers could use the predictable time-temperature relationship, similar to ones that the dairy industry uses for milk pasteurization, to achieve better results in the development and production of products ... inconsistency schmidt and her team said that they didn't intend to turn such an established rule of food science on its head, but they began to suspect that something was amiss when they could not find a constant melting point for sucrose in work that they were doing

... despite initiatives such as the rapid alert system for food & feed (rasff), the eu food chain is still vulnerable to malicious activity for the sake of profit or terrorist type activity, according to a leading food safety expert ... speaking at the 2011 institute of food technologists (ift) binstead lecture in london, shortly before the current e ... coli crisis broke, tony hines mbe from leatherhead food research (lfr) said that the rasff yielded a useful database regarding eu food safety issues ... spanish oil scandal hines welcomed such systems, but said the little-known toxic spanish cooking oil scandal from 1981, when 1,000 people lost their lives and thousands were seriously injured, was a “very good example of just how big an issue we can create with food, and shows just how vulnerable the food chain is” ... the sudan 1 crisis – in which the carcinogenic food dye was used illegally to colour chillies and paprika and boost their value – began in 2003, gaining momentum in 2005 ... however, hines said most people in the food industry “had their heads buried in the sand and hoped the issue would go away” , although he said that when he wrote the first product recall notice out in 2003 that he knew sudan i contamination would be a massive problem ... the most recent dioxin scandal concerned tainted industrial fatty oils in german feed, and hines said he watched news broadcasts where the german authorities insisted that the incident was under control and that they knew where the dioxins went in the food chain ... so who do consumers believe? widespread fear of food fraud prompted such actions, said hines, with the chinese melamine-tainted infant formula scandal still a recent memory ... regarding this he said: “ did the authorities know about it before or after the olympics, and why didn’t we predict it was going to happen?” food safety hydra? hines added: “ sadly our educated food technologist knew that by using melamine as a contaminant they could increase protein levels

... the institute of food technologists (ift) has commended us congress for passage of landmark food safety legislation, which represents the largest changes in the country’s food safety laws in more than 70 years ... “this is a critical moment when it comes to the safety of the food we eat every day, because it puts science at the forefront of public policy,” said ift president bob gravani, phd ... ” key aspects of the legislation the legislation has a variety of new changes that will improve the safety of the food system from farm to fork ... four elements of this legislation are critical to protecting the food supply for generations to come: * product tracing-the u ... food and drug administration (fda) will be required to establish a comprehensive product tracing system to track the movement of food products effectively from farm to point of sale or service ... as ift pointed out in a report issued to the fda, a product tracing system would make it possible to identify the source of foodborne illness outbreaks earlier as well as contain the outbreak faster ... * performance standards-in order to continually reduce the risk of contaminants in foods, the secretary of health and human services will identify and determine the most significant foodborne contaminants and develop science-based guidance to assist food producers ... as a result, action levels (performance standards) will be set in place to encourage the food industry to strive toward a safer food supply ... * third party certification-designated imported foods will now need to be certified by a third party with expertise in food safety and under the oversight of the fda ... this will enable the fda to maximize resources and increase the number of product inspections to better ensure the safety of imported foods ... * preventive control plans-food manufacturing facilities will be required to develop and implement written plans based upon science that evaluate hazards that could affect the safety of food; identify and implement preventive controls; monitor the performance of these controls; and maintain records of such monitoring

... the recall of more than half a billion eggs linked to a nationwide salmonella outbreak highlights a need for better traceability in the food system, according to the institute of food technologists (ift) ... ift submitted recommendations on food product tracing to the food and drug administration (fda) in march – proposals that it said could help detect the causes of disease outbreaks and contain them more quickly ... some of its recommendations, such as requiring companies to keep more detailed food safety records and allowing fda more access to those records, are included the food safety modernization act, which is currently awaiting consideration in the senate ... ift vice president will fisher said: “product tracing is a critical part of the food safety legislation that is currently under review because it serves to protect and improve the food supply, not only here in the united states but throughout the global food system ... ” the recall of 380m eggs from wright county farm, followed by a recall of a further 170m eggs from hillandale farms, began in mid-august, but at least 1,400 people had been sickened as a result of salmonella-tainted eggs by that time, according to the centers for disease control and prevention ... ift was contracted by the fda to create a mock trace forward/trace back system focusing on produce, to examine the accessibility of information to public health and regulatory officials, and to consider the cost implications of product tracing ... the recommendations included in the ift report included requiring greater industry-wide standardization of format and type of information collected; identification of points along the supply chain where data should be collected; better record keeping; a requirement for traceability to be included in company audits; and mandatory training on compliance

... according to the institute of food technologists (ift), a nonprofit scientific society focusing on the science of food, a product tracing system would make it possible to identify food-borne illness outbreaks earlier as well as contain the outbreak faster ... a report issued earlier this year from the institute of food technologists (ift) to the u ... food and drug administration (fda) recommended guidelines that would establish a comprehensive product tracing system to track the movement of food products effectively from farm to point of sale or service ... “product tracing is a critical part of the food safety legislation that is currently under review because it serves to protect and improve the food supply, not only here in the united states but the throughout the global food system,” said ift vice president will fisher ... the recommendations from ift and the expert panel include: * creation of a standard list of key data or information to be collected * standardization of formats for expressing the information, * identification of the points along the supply chain, internally and between partners, where information needs to be captured * comprehensive record keeping that allows the linking of information both internally and with partners * use of electronic systems for data transfer * inclusion of traceability as a requirement within audits * required training and education on what compliance entails the report concludes that setting clear objectives for those in the food supply chain is the most appropriate approach to effective product tracing ... the fda’s center for food safety and applied nutrition commissioned ift to conduct this study on traceability in the food system ... the study authors, including experts from academia, industry, and government, collected information from 58 food companies involved in produce, packaged consumer goods, processed ingredients, distribution, foodservice, retail, and animal feed ... the analysis included a review of diverse product tracing methods, practices in non-food industries, and standards and regulations pertaining to traceability worldwide

... the first-of-its-kind scientific review, to be published in the september 2010 issue of the peer-reviewed journal comprehensive reviews in food science and food safety, takes a historical look at the food system, the many challenges ahead, and the crucial role of food science and technology in meeting the needs of the growing population ... the institute of food technologists (ift) highlighted the report at ift's 2010 annual meeting and food expo in chicago ... ift produced the report to inform the public about the advances in food science and technology that were necessary to meet the needs of an evolving society, which today has much greater access to an abundant, diverse food supply that is largely safe, flavorful, nutritious, convenient, and less costly than ever before ... the report summarizes the historical developments of agriculture and food technology, details various food manufacturing methods, and explains why food is processed ... the report also describes and stresses why further advancements in food science and technology are needed--to more equitably meet growing world population food needs with enhanced food security in developing countries and solutions to complex diet-and-health challenges in industrialized countries ... impact of modern food manufacturing methods "thanks to food science and technology and modern food manufacturing methods, nutritional deficiencies and inconsistent food availability can be addressed, harvests can be protected, and various commodities can be transformed into new products having specific nutrients for better health and wellness," said john floros, phd, of the pennsylvania state university department of food science ... "however, this success has distanced consumers from the agricultural origins of today's food products and understanding of why processing is important ... as a result, there are concerns and misconceptions regarding food safety, and the food system's effect on health and the environment," he said

... at sunday morning’s keynote session of the 2010 institute of food technologists (ift) annual meeting & food expo®, incoming ift president bob gravani and president-elect roger clemens announced and presented five companies with the 2010 ift food expo innovation awards ... a panel of nine jurors from industry and government with broad expertise in research & product development, processing & packaging technology, and food safety selected the five companies and their innovations from 56 qualified entries ... only companies exhibiting at the 2010 ift food expo in chicago were eligible ... judging criteria included degree of innovation, technical advancement, benefits to food manufacturers and consumers, and scientific merit ... co-recipients bühler barth ag and log5 corporation garnered the 2010 ift food expo innovation award for their controlled condensation process pasteurization technology, which pasteurizes low-water-activity foods, such as tree nuts, peanuts, spices, and grains, and preserves the natural quality of the food ... the functional shortening for bakery applications enables the dilution of the amount of traditional hard fat or saturates and trans fats used in the plastic shortenings by up to 46% ... caravan ingredients was honored for its trancendim emulsifiers for zero trans shortening-a zero trans, reduced saturated fat alternative for structuring fats and oils that mimics or improves the melting behavior of common fat-based products ... handary sa captured the 2010 ift food expo innovation award for its nisina natural antimicrobial agent, a vegetable-based natural product that can improve food safety by controlling foodborne pathogens, such as clostridium botulinum, listeria monocytogenes, and bacillus cereus ... it also extends the shelf life of foods by controlling lactic acid bacteria and prevents the formation of bacteria due to high temperatures

... ganeden biotech and tropical nut & fruit have developed probiotic yoghurt covered raisins for confectionery as a part of a partnership deal ... samples of the new product, which incorporates the ganedenbc30 probiotic strain from ganeden biotech, will be on show next week at the institute of food technologists (ift) show in chicago ... more to come the raisins are the first product to be launched in a series of four functional confection mixes developed under a partnership between ganeden biotech and tropical nut & fruit ... ganeden biotech teamed up with the manufacturer of nuts and snacks to find a new outlet for its ganedenbc30 probiotic strain ... “the yogurt raisins are the first product of this partnership, but we look forward to developing similar confections and continuing to expand on this partnership in the near future,” said andrew lefkowitz, ganeden biotech president and ceo ... resistance meanwhile, tropical nut & fruit said it chose to work with ganeden biotech because of its reputation and the hardiness of its ganedenbc30 strain ... “ganeden’s status as the industry leader, combined with the ability of ganedenbc30 to remain shelf-stable made partnering with them a no-brainer,” said alicia lehota, president of tropical nut & fruit ... the ohio-based company said this is due to a naturally-occurring layer of organic material that protects the genetic core of the bacteria ... news of the yoghurt raisin launch comes only a few weeks after ganeden biotech announced the formulisation of a partnership with glanbia nutritionals ... this deal will see ganeden supplying probiotic strains to the irish company, which for its part will take care of the blending ... glanbia said it had chosen to work with ganeden because of the heat resistant qualities of the ganedenbc30 strain in functional foods and beverages

... the institute of food technologists (ift) has made recommendations to the fda about how industry could better track ingredients, after a food product tracing exercise and study of the supply chain ... ift was contracted by the food and drug administration (fda) to create a mock trace forward/trace back system focusing on produce, to examine the accessibility of information to public health and regulatory officials, and to consider the cost implications of product tracing ... “best practices in product tracing would improve the speed and efficiency of response following a food safety triggering event, shorten duration of food borne outbreaks, and contribute to the maintenance of consumer confidence,” ift said ... losing trust consumer confidence has been shaken as the list of food ingredients that have become tainted with various pathogens has lengthened ... a recent survey conducted by ibm found that 60 percent of people are actively concerned about the safety of the food they purchase ... fewer than one in five said they trusted food companies to develop and sell healthy products, and only 55 percent said they trusted manufacturers when dealing with the recall of a tainted food ... global standardization ift recommended that the tracing system should become more standardized and should apply to all segments of the food supply chain ... it also concluded that there is a need for clear food industry objectives, and that existing tracing systems should be used as a basis for meeting those objectives ... given the prevalence of paper, ift said it did not feel comfortable recommending that electronic tracking should be mandatory ... instead, it recommended that certain critical tracking events should be captured in an electronic format, in order to allow a search of that data ... at the moment, paperwork, including electronic paperwork, often lacks some of the information necessary to track products, it said

... the latest in a long line of functional or ’super’ foods, coloured chickpeas have recently been found to be more beneficial than the more well known cream and beige chickpeas ... coloured chickpeas have significantly higher antioxidant qualities than the regular cream and beige color varieties, according to a new study in the journal of food science, published by the institute of food technologists in chicago ... researchers from the volcani center in israel looked at 17 lines of chickpeas ranging from black, red, brown, green, rubiginous, gray, yellow, and beige ... “given the functional food attributes of chickpeas, they might contribute significantly to the management of degenerative diseases ... australians have been quick to adopt new functional foods, such as quinoa and goji berries, with the trend towards healthy eating and living showing no signs of slowing