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Home » Topics » Food Type » Ingredients

Ingredients
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salami on bread

Reducing Food Waste with Extended Shelf Life, Preservation Technologies

Emma cahill headshot
Emma Cahill M.Sc.
April 26, 2022

Reducing food waste is imperative for fighting world hunger, and technologies to reduce food waste can also help improve food safety, quality, and shelf life.



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salted steak

Reformulation Challenges with Functional Ingredients in Packaged Meat Products

Sodium alternatives for packaged meat products face challenges with reformulation, shelf life, and food safety and quality
Hayriye Cetin-Karaca Ph.D. Shannon Glisan Ph.D.
April 19, 2022

The COVID-19 pandemic has significantly shifted consumer demand away from restaurants and foodservice to home meals and ready-to-eat (RTE) meat and poultry products. As a complement for more convenience-type items, consumers began focusing on product expiration dates to limit trips to retail markets. Combined with consumers' nutritional focus on sugar, sodium, fat content, and additives, meeting these expectations and requirements is a serious challenge for meat and poultry processors. The most common challenges for reformulation are reduction of sodium and replacing additives such as nitrite and preservatives.


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nuts

Top Food Safety Takeaways from Peanut and Tree Nut Processors

September 7, 2021

The Peanut and Tree Nut Processors Association Technical Forum gathered food industry leaders from across the world. Here are their top food safety mandates.


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Plant based ingredients

Conquering Food Safety Challenges for Plant-Based Ingredients

Ingredients in plant-based food products introduce unique challenges for food safety
Bert de Vegt M.Sc., M.B.A.,
August 12, 2021
The growth in plant-based foods requires a closer look at the safety of their ingredients and raw materials as well as the adoption of an integrated approach to food safety in this young product category.
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spices and a spoon
LEEB

Winning the Fight against Pathogens on Spices

Low-energy electron beam (LEEB): A breakthrough microbial reduction technology
Larry Keener, CFS, PA, PCQI
April 15, 2021

While conventional bacterial reduction solutions in the dry food industry are limited, low-energy electron beam (LEEB) technology is an innovative solution to ensure the safety minimally processed spices, seeds, and herbs.


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orange peel and earth
Food Safety Insights

Food Supply Chains and COVID-19: Impacts, Part 2

What changes are here to stay?
Bob Ferguson
January 19, 2021

In the last Food Safety Insights, we surveyed and interviewed 240 processors in the United States, Canada, and around the world on the impact of coronavirus disease (COVID-19) on their supply chains. In Part 2, we will look closer at how what they learned is guiding how they adapt and change. We especially looked at the changes that processors say are here to stay. 


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NYIFT_20_900
SEPTEMBER 21-25

NYIFT Suppliers Day & Career Fair: A Virtual Event

The event is a complete week of virtual learning, building professional connections, socializing, tastings by appointments, and live presentations
September 18, 2020
The NYIFT Suppliers Day Expo, Technical Seminar and Career Fair will be held virtually this year between September 21-25. The virtual expo and career fair is open to all segments of the food and related industries.
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QA/QC and process validation in cannabis edibles and beverages production

QA/QC and process validation in cannabis edibles and beverages production

Liz200
Liz Parker
August 14, 2020

Cannabis edibles and beverages production, although still a growing industry, needs to have its own set of quality assurance (QA) and quality control (QC) regulations.


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Silgan Bottle and Cap Vision Inspection System
CANNABIS PRODUCTS | JUNE 2020

Bottle and Cap Vision Inspection System

July 17, 2020
The Silgan Equipment 51R56 vision inspection system inspects filled bottles for loose, skewed and missing caps, damaged or missing tamper-evidence bands, and low fill levels.
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Berlin Packaging Clear Glass Ergo Food Jars
CANNABIS PRODUCTS | JUNE 2020

Clear Glass Ergo Food Jars

July 16, 2020
Made with flint glass, the cylindrical shape of the Bruni Glass Ergo Food Jar will give products artisan appeal.
Read More
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Events

May 17, 2022

Industrial Cyber Threats in the Food and Beverage Industry: Trends and Analysis

LIVE: May 17, 2022 at 11 am EDT: Cybersecurity threats to the food and beverage industry continue to increase. However, there are many steps that food and beverage processors can take to improve their cyber defense and establish capabilities to lower their cyber risk.

June 7, 2022

Improving Food Safety Culture Through an Understanding of Human Bias

LIVE: August 30, 2022 at 1 pm EDT: We will also explore how we, as food safety professionals, must reflect on our biases and how these might help or hinder our efforts to engage others in taking action to improve food safety. 

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Trends in Food Safety and Protection

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Trends in Food Safety and Protection explores the recent developments and ongoing research in the field of food safety and protection. The book covers improvements in the existing techniques and implementation of novel analytical methods for detecting and characterizing foodborne pathogens.

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