Lactic acid bacteria or LAB has been used for food preservation since early times. Due to its unique abilities in the food processing, it gain value and has been subjected continuous studies and research to widen the scope of the application of the product and find new advantages it will benefit the consumers and developing countries in terms of food production.
Yearly, the sales of organic products are extremely getting its place in the market. Consumers prefer organic products due to the belief of its health benefits and safety. But, not all of the consumers and even farmers are knowledgeable about what is really the good and bad side of consuming these products. It is VERY important that we should understand and gain knowledge about the food we see labeled as “ORGANIC” in the market.
For years, food ingredients are very convenient in helping to preserve the food, enhance and blend flavours, change the texture and consistency, adds colour to foods, increase the nutritional content of the food to promote wellness to the consumers. However, these products should be taken in moderation because high levels of some of these chemicals have an adverse effect on the human health.
Mango processing has an estimated 150,000 to 400,000 tons of wastes worldwide. This could be a big load of waste in the environment. Although some of these waste where utilized as feeds and natural fertilizer, it is still not enough and still has rooms for innovations With this, studies have been conducted to another potential use of such waste in a form of oil. This oil has high content of steric and oleic oil that has a lot of application in the food processing. This innovation is a way of reducing the waste and making it useful as an ingredient to other products.
People may not know that the food that their eating might contain a part of an insect in it and they would not even notice. Double check additives in food before eating, its shelf life may be longer than yours.
Teratogen is something that causes damage to an unborn child inside a mother’s womb. That damage can be temporary or even permanent. It is best for mother’s to avoid these additives during the first trimester of pregnancy.
Preservation of food involves changing the nature of the product to reduce microorganisms that spoil the food. Food preservation is important in all food stuff to prevent any growth of microorganisms and also to prolong their shelf life. A proper way of preservation, proper way of handling food, and clean products contribute to an effective preservation of food.
Functional foods become a worldwide trend because of its bioactive components that give beneficial effects to human health and decrease the risks of chronic diseases. It is defined in many terms as food go with health claim, food products, modified or enhanced with natural substances that can give certain physiological preventative effects, or natural whole foods with new discoveries of possible health claims. Today, an increasing population of people sees that these foods are beneficial in their lives.
About 700 million tons of wheat were being farmed and grown on more land areas around the world making it the second most-produced grain. The by-product of milling of this grain is the wheat germ. It is actually a good source of oil used in food, pharmaceuticals and cosmetics. It is also rich in B-Vitamins, Vitamin E, enzymes, glutathione, polyunsaturated fatty acids, natural antioxidant other minerals. Studies have been conducted in order to efficiently utilize the product such addition or substitution of wheat germs for the production of baked goods, baby food, meat products and syrups. In addition, economically speaking, it can provide the protein and minerals nutritional requirements from inexpensive and available sources.
Food is essential in keeping us alive. However, we must be aware that not all foods are safe. In order to alleviate the negative effects of toxins in our body, we have substances such as antioxidants that we can get from food which can suppress the destruction of our cells by free radicals and oxidative stress. These free radicals are somewhat builders of serious diseases in human health like cancer, heart diseases, stroke, tumors, and blood clots.
Wastes are everywhere. What’s worse is that it is hard to manage and dispose. Nowadays, there are different ways to recycle and dispose wastes such as land filling, burning waste to generate energy, recycling, and bioremediation. These are necessary in every industry especially those who throw hazardous waste to the environment to preserve the resources.
Sweeteners do not only add sweetness to a product but also contribute to product’s tenderness by delaying formation of structure, competes for water and interacts with structure builders. It retains moistness and improves shelf life through hygroscopic nature. It also contributes the golden brown or caramelized color and fresh-baked flavor through caramelization and maillard browning. For manufacturers of baked goods, it is an advantage to know the different function of most sweeteners for it can help achieve or enhance the desirable quality the manufacturers want for their products.
When it comes to food safety, every sector in the food industry makes it a point to improve their regulations, procedures and practices. The wine industry is no alien to this as authorities also strive to strengthen wine safety by rolling out new international rules.
The juicing industry is one of the major manufacturing industries in Europe that provides employment to almost 4 million people. The industry’s production wastage accumulates to almost €4 billion due to microbial contamination. Now, juice manufacturers will see a change in production with the all-new alternative technology.
Nestlé’s Food Safety Institute in China is seen to help food establishments, units and authorities in developing a strong food safety policy and regulation program not just in the country but all over the world as well.
India aims to implement total quality management system for food production units and since the government realises how costly it could be, MoFPI will be providing financial assistance in support of food safety practices and quality control management.
E.coli is one of the most common bacteria strain to cause foodborne illnesses in humans. Up until now, the food industry is still struggling with eliminating fodd poisoning, as evidenced by frequent recalls of various food products.
The recent proposal, referred to as the Integrated Inspection Model, is believed to improve and modernize the meat inspection process in Canada. The public is invited to give their comments and feedback regarding the said proposal on or before July 1, 2014.
Food recalls are meant to safeguard the public from potential health threats or deaths brought about by food products. A successful food recall strategy is the ticket to bring back a food product back to the market.
HACCP is essential for food and beverage manufacturing companies because it is a requisite to be able to operate in the UK, US and any other countries efficiently. What is HACCP in simplest terms? What are the steps the government makes in order to improve HACCP implementation?
Organic and inorganic food have certain differences in terms of physical appearance. One can easily recognize whether it is organic or inorganic if certain factors were known. Is organic food really safe compared to inorganic ones?
When it comes to food safety, all personnel including those in-charge of maintaining production equipment, should practice proper hygiene practices. Mechanics and maintenance personnel move from one area to another, and thus, may spread contamination from section to another.
Regular occupational safety and training is important for all newly hired employees. In addition, production tools and equipment must also undergo regular cleaning, sanitation and maintenance in order to avoid contamination and possible future food product recalls.
The Australian government should consider giving their local producers a chance to source the nation instead of importing fresh produce from other countries. It would immensely help the local farmers as well as the country's economy.
More and more companies are now manufacturing innovative gadgets and utensils that can help keep us healthy and safe from food borne illnesses. Here are two of the latest invention in the market right now.
According to the Environmental Protection Agency, a big percentage of food wastage comes from homes. In order to help citizens manage their food wastage, the Environmental Protection Agency came up with the “Food too Good to Waste” tool kit. The kit aims to help people measure the amount of food wastage so they would become more aware, and would therefore, find ways to lower it.
Food safety and health inspectors have seen a lot of goings-on inside ice machines, chillers and refrigerators. There are worse commercial kitchens and there are worst. You’ll be surprised to learn some of the “unfavorable” things these inspectors find inside freezers and chillers.
Food fraud is one of the global problems the public is trying to battle. Oftentimes, cheaper species of fish are mislabeled and sold at a higher price. Good thing, science found a way to accurately identify different species of fish and prevent food fraud as well. DNA barcoding makes it more efficient and quicker to identify fish species.
As part of this increasingly globalized food chain, everyone is called upon to join and do his or her part in raising awareness on food safety. Food producers and suppliers, policy makers, food organizations and consumers must work together to ensure that there is 100% safe food on every plate.
Due to the recent bird flu (avian influenza) outbreak in the US, Russia has decided to stop the importation of US poultry coming from neighboring countries effective June 10, 2015. In December 5,2014, Russia declared a transit ban for poultry imported from the US. This decision came after Rosselkhoznadzor, Russia's agricultural surveillance body, reported the presence of harmful and illegal substances in US poultry.
Vibrio vulnificus, a bacteria commonly seen in warm, brackish water, has now reportedly cause two deaths and eight recorded infections in the state of Florida. Although Vibrio infections are rare, it can easily make its way inside the body through open wounds or when infected seawater is ingested. The bacteria also multiply easily during summer months when the water gets warmer. Sometimes, Vibrio infections can be caused by eating uncooked or raw oysters and other shellfish.
According to data collected by Stericycle, a company specializing in collection and disposal of regulated substances as well as expired and recalled goods, there has been a sharp increase in the number of organic food products being recalled in the recent year.
Kudos to the French National Assembly for finally passing a bill that will limit supermarkets and vendors from wasting food. The bill will be presented in 2016. A previous bill was passed in May but the constitutional court rejected it citing procedural problems as a reason. Fortunately, the bill was passed again by the National Assembly and supported by many political parties.
Turmeric has been known to cure many ailments aside from adding spice to our food. The yellow-colored spice, which is popular in India, contains a substance that can prevent bacterial growth and maintain food freshness. Curcumin, turmeric’s main ingredient, forms a phenolic compound known as curcuminoid. The latter contains anti-inflammatory, anti-oxidant and anti-bacterial properties. However, curcuminoid’s anti-bacterial property makes it valuable in the field of food safety.
It’s been there for a while, but only recently more brands are starting to take the consumer-centric approach to packaging design. Traditional, product-centric marketing has died long ago, with the emergence and expansion of consumer-centric marketing and inbound marketing strategies - packaging design was bound to follow this fusion sooner or later.