The Dietary Guidelines for Americans (DGAs) are updated every five years to provide Americans with a roadmap for healthy eating. They also are the cornerstone recommendations used to develop federal food and nutrition programs.
A pilot program will establish a framework to define efficient inspection activities that can be implemented for facilities that manufacture both Grade A and non-Grade A products.
The 2019 National Committee Interstate Milk Shippers (NCIMS) conference was held April 26 through May 1, 2019, in St. Louis. The NCIMS delegates worked diligently to align the Pasteurized Milk Ordinance (PMO) Appendix T with the FDA Preventive Controls for Human Food rule for those plants manufacturing both Grade A and non-Grade A products.
The concern about shelf life is a reality for every food product. Most companies would like to add some time to the current shelf life while maintaining channel flexibility and acceptable sensory properties.
At 13, my grandson is starting to lift weights to build strength and be more competitive in sports. At 40-plus, my son continues to lift weights to keep his weight in check. And at 60-plus, I lift lighter weights and do yoga to keep my muscles strong and flexible. And each of us has a favorite protein supplement.
While nearly seven in 10 business leaders say they have experienced at least one corporate crisis in the last five years, the coronavirus pandemic has put crisis management front and center for every business - large and small, in every industry and in every region of the country.
Understanding and managing the shelf life of ice cream and related products is difficult enough. Maximizing (i.e., extending) the shelf life is the study of a lifetime.
For years, cottage cheese sat quietly on the shelf in the dairy case while other dairy products such as yogurt took over entire coolers with numerous brands, dozens of flavors and an assortment of packaging options.
Sucrose (i.e., sugar) remains the "gold standard" among all sweeteners. However, when considering novel applications, including approaches to cost reduction, reducing "total sugars" or reducing calories, alternatives to sucrose may be more appropriate.