Primera Technology Inc. has announced its new AP-CODE Lot and Date Coder for product labeling. AP-CODE, in combination with Primera’s AP360 and AP362 label applicators, now allows customers to apply their labels and simultaneously print dates, lot codes, and more directly onto containers with one, integrated machine.
Sabert Corporation recently announced the launch of the new Pulp Plus and Pulp Max proprietary molded fiber blends without the intentional inclusion of added per- and polyfluoralkyl substances (PFAS).
Premium Label & Packaging Solutions has announced that Overnight Labels, its facility located in Farmingdale, New York, has received Safe Quality Food (SQF) certification.
The new Venting Surge Hopper from BFM® Global, made of a flexible and transparent material, provides a solution to bridging, a common problem for manufacturers processing bulk powders.
Ensuring that non-conforming product is never created—or at least never arrives at customers' doorsteps—is invaluable in the food industry. Reduced downgrade, less rework, and decreased out-of-specification product are all benefits of mistake proofing.
There is a growing trend of pathogenic outbreaks being traced to processed fruits, leading to industry players implementing more diligent control processes. This article discusses methodologies and regulations around fruit washing and sanitizing.
The Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Meeting on Microbial Risk Assessment (JEMRA) on the pre- and post-harvest control of Campylobacter in poultry meat was convened to review recent data and evidence, and to provide scientific advice on control measures for thermo-tolerant C. jejuni and C. coli in the broiler production chain.
The Canadian Food Inspection Agency (CFIA) has published a guidance document for the Pathogen Reduction Monitoring Program (PRMP) for Salmonella and Campylobacter in raw poultry, which provides a means to verify that overall food safety control measures are effective in reducing Salmonella and Campylobacter contamination in raw poultry and poultry products to maximum pathogen limits described by CIFA.
Researchers funded by the U.S. Department of Agriculture (USDA) are developing a new method of curing meats that would use an amino acid instead of sodium nitrite, addressing food safety concerns about the negative health effects associated with nitrite additives.
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