Like most other food and beverage sectors, the bakery industry is adjusting to reflect the increased interest in clean eating. Bakers are finding ways to develop more nutritious sweet and savory treats by revisiting traditional recipes and using simpler ingredients.
To the credit of FDA, a wealth of resources has been assembled to help processors develop and implement a plan to come into compliance with the Preventive Controls rules. For example, the agency created a Food Safety Plan Builder to assist owners/operators of food facilities with the development of food safety plans that are specific to their facilities and has published several guidance documents related to implementing Food Safety Modernization Act.
I am in a reflective state of mind as I wrap up my last regular contribution to “Culturally Speaking.” While I do not advocate living in the past, there is much to be learned from what has come before us so we move smartly into the future.
The rules of engaging regulators have shifted in the Trump administration, offering new channels and increased access that create a better regulatory environment for both consumers and industry. The International Dairy Foods Association (IDFA) quickly recognized this environment as an opportunity for a new approach. We intensified ongoing efforts to gain regulatory revisions - and, in some cases, relief - with significant results.
I've just completed my first year at the helm of the International Dairy Foods Association (IDFA), and it's truly a joy to reflect on all that's happened during that brief time. To start, let me say how much I've enjoyed meeting so many wonderful people throughout the dairy supply chain and learning about the inner workings of this dynamic industry.
Are you rushing to update your label before the July 26, 2018, deadline? Here’s the good news: FDA recently proposed extending the compliance date for using the new Nutrition Facts panels.
I came to the National Milk Producers Federation (NMPF) just over three years ago to focus on the environmental issues, as well as the challenges and opportunities, that exist for the nation’s milk producers. One opportunity that caught my attention early on was water quality trading (WQT). To this day, I am still enamored with the concept.
It’s an unfortunate fact that food recalls still occur too often. And with the FDA’s focus on ready-to-eat (RTE) foods, the dairy industry is no exception. For example, there have been more than 20 recalls of various types of cheeses due to Listeria monocytogenes concerns thus far in 2017.
Alive and ever-changing, microbes are responsible for everything from the safety of cheese to its flavor development during ripening. In fact, microbes in the form of starter culture, or adjunct bacteria/fungi, are ultimately responsible for turning milk into an almost endless array of cheese varieties.
In September, researchers, manufacturers and end users of whey protein from around the world gathered in Chicago for the eighth International Whey Conference. A key takeaway from the conference is that whey protein continues to be the “gold standard” for fueling muscle protein synthesis (MPS).