The Weekly: August 18, 2010

Top Stories: U.S. Senators agree on framework of food safety bill; China faces another milk scare; Consumers’ approach to sustainability

August 18, 2010

 

 

U.S. Senators agree on framework of food safety bill

According to the Associated Press, a bipartisan group of senators said Aug. 12 they have reached agreement on legislation designed to enhance the safety of the United States’ food supply, setting the stage for the full Senate to take up the measure later this year.

The bill would give the U.S. Food and Drug Administration (FDA) the power to order a food recall rather than merely request one. The agency would also increase the frequency of inspections at processing plants and other facilities. The food industry itself would help pay for the increased inspections through additional fees.

The bill does not contain a proposal by Sen. Dianne Feinstein, D-Calif., to ban a chemical widely used to line food cans, but she plans to offer an amendment when the bill goes to the Senate floor that would ban bisphenol A from baby bottles, baby food, and infant formula. The chemical has been linked in animal studies to reproductive and neurological disorders.

The House has already approved a food safety bill. Supporters are lobbying Senate Majority Leader Harry Reid to hold a vote on the Senate version next month.

Sen. Tom Harkin, D-Iowa, unveiled the legislation Aug. 12. It would require importers to verify the safety of their foreign suppliers and would require businesses that manufacture and process food to have in place plans to prevent adulteration.

“I am pleased that after a great deal of time and effort from members on both sides of the aisle, we have a strong, bipartisan proposal that will overhaul our current food safety system—a system that right now fails far too many American consumers,” Harkin said in a news release.

If passed the bill would:

• Hazard analysis and preventive controls: Requires facilities that manufacture, process, pack, or hold food to have in place risk-based preventive control plans to address identified hazards and prevent adulteration, and gives FDA access to these plans and relevant documentation. These requirements do not apply to restaurants or most farms.
• Imports: Requires importers to verify the safety of foreign suppliers and imported food. Allows FDA to require certification for high-risk foods, and to deny entry to a food that lacks certification or that is from a foreign facility that has refused U.S. inspectors. Creates a voluntary qualified importer program in which importers with a certification of safety for their foreign supplier can pay a user-free for expedited entry into the United States.
• Inspection: Gives FDA additional resources to hire new inspectors and requires FDA to inspect food facilities more frequently.
• Mandatory recall authority: Gives FDA the authority to order a mandatory recall of a food product if the food will cause serious adverse health consequences or death and a company has failed to voluntarily recall the product upon FDA’s request.
• Regulatory balance: Achieves new requirements without being excessively burdensome. The legislation provides training for facilities to come into compliance with new safety requirements and includes special accommodations for small businesses and farms. It does not interfere with current organic farming practices and does not change the current definition of farm under the 2002 Bioterrorism Act. Any farm that is not currently required to register with FDA will not be required to do so under this legislation.
• Surveillance: Enhances surveillance systems to detect foodborne illnesses.
• Traceback: Requires FDA to establish a pilot project to test and evaluate new methods for rapidly tracking foods in the event of a foodborne illness outbreak.
• Increased FDA resources: Increases funding for FDA’s food safety activities through increased appropriations and targeted fees for food facility reinspection, food recalls, and the voluntary qualified importer program.

AP article

Harkin’s press release

S. 510

China faces another milk scare

According to The Wall Street Journal, China’s Health Ministry ruled out milk powder as a cause in the apparent early onset of puberty in three infant girls, saying the product they ingested is safe.

The ministry said that clinical tests of milk powder from Qingdao-based Synutra International Inc. revealed acceptable levels of hormones and didn’t cause the girls’ premature development, the state-run Xinhua news agency said Aug. 15. The determination marks an expression of confidence in Synutra, as well as in its foreign suppliers of milk powder, including New Zealand’s Fonterra Cooperative Group Ltd.

Unusual allegations in recent weeks from parents of the three girls in Hubei province that milk powder from Synutra caused their infant daughters to grow breasts had turned into China’s latest food scare.

While scientists immediately said that other factors might explain the phenomenon, the allegations gained traction among Chinese consumers who have questioned the nation's milk supply since a 2008 scandal in which the industrial chemical melamine was found in dairy products nationwide—a case that was initially covered up by Beijing. Synutra was among the companies that recalled products during the melamine scare.

Synutra milk products are sold primarily in China. But the case took on an international dimension as Synutra said it buys key ingredients overseas, including milk powder from New Zealand’s Fonterra and from France’s Euroserum. New Zealand law prohibits use of growth hormones in milking cows, and Fonterra said it is confident in the quality of its products. Some Synutra ingredients are sourced in China.

Deng Haihua, a Chinese health ministry spokesman, told a news conference that food-safety experts led by the Chinese Center for Disease Control and Prevention signaled the all-clear after testing the residue of milk powder consumed by the three young girls, as well as 42 samples of Synutra products on the market and 31 samples of dairy products from other producers. He said doctors who examined the three infants found that their premature development wasn’t serious, Xinhua reported.

The Wall Street Journal article

Consumers’ approach to sustainability

Since 2007, the desire to “live green” has grown, and an increasing population of consumers is looking for sustainable products to meet their needs. However, food manufacturers face a challenge because some sustainable claims carry far more weight in general with consumers, while others have varying degrees of potency based on the category where they appear. First, there is the challenge of making consumers aware of the sustainable claims on your product. In fact, when Mintel asked consumers why they didn’t buy food and drink with sustainable claims, the primary response was that they didn’t notice claims on the products they buy. Even if consumers become more engaged with green claims, food manufacturers must still be cognizant of a weighty concern—cost. In addition, convenience is key when it comes to adopting sustainable products. The easiest products for consumers to embrace are those that can be seamlessly integrated into their lifestyles. Krista Faron, Director of Innovation and Insights at Mintel, delves into the complex world of sustainability in Food Technology’s August issue.

World Gone Green

 

 

CDC points to poultry as No. 1 food poisoning culprit

According to the USA Today, a Centers for Disease Control and Prevention (CDC) report shows that poultry is still the leading culprit in food poisoning outbreaks. Chicken, turkey, and other poultry accounted for 17% of the foodborne illness outbreaks reported to the government. Beef and leafy vegetables were close behind, at 16% and 14%, respectively. Poultry was also the No. 1 source of outbreaks in 2006.

Salmonella and other kinds of bacteria caused about half of the outbreaks, the CDC said. Viruses—like norovirus—caused about 40%, mushroom toxin or other chemical agents were blamed for 7%. Parasites accounted for 1%.

The CDC counted more than 21,000 illnesses in about 1,100 outbreaks in 48 states and Puerto Rico. There were 18 deaths from food poisoning. It’s far from a complete picture, however. Experts estimate that only about 5% of people who get food poisoning are part of a recognized outbreak, which is a cluster of two or more cases.

An estimated 87 million cases of foodborne illness occur in the United States each year, including 371,000 hospitalizations and 5,700 deaths, according to an Associated Press calculation that combines a CDC formula with recent population estimates.

In the Aug. 12 report, the CDC only counted instances in which one food—like grilled chicken—was clearly to blame. That was the case in about 45% of the outbreaks. Outbreaks involving multiple ingredients—like chicken salad—were not part of that accounting.

USA Today article

CDC report

Fortifying dairy products with soluble soybean polysaccharides

A study published in the Journal of Food Science shows that the fortification of dairy products with fiber can be done without negatively affecting consumer liking.

Increasing consumption of dietary fiber in food leads to many important health benefits: for example, reduction in blood cholesterol, reduced risk of diabetes, and improved laxation. Water-soluble soybean polysaccharide (SSPS) is a dietary fiber extracted and refined from okara, a byproduct of soy manufacturing. In this study, the researchers incorporated it into three categories of dairy-based products—thickened milkshake-style beverages, puddings, and low-fat ice cream—to the maximum amount without over-texturing the food. Rheological measurements and sensory tests were used to develop desirable SSPS-fortified products.

From the rheological data, 4% SSPS-fortified dairy beverages and 4% SSPS-fortified puddings were in the range of commercial products. From sensory analyses, 4% SSPS-fortified dairy beverage, 4% SSPS-fortified pudding, and 2% SSPS-fortified low-fat ice cream gained the highest scores in consumer hedonic rating. Panelists also indicated their willingness to consume those products if they were available commercially.

Abstract

Energy drink market stalls in attracting new customers

According to Mintel research, energy drinks/shots manufacturers are having difficulties attracting new customers, despite a 136% increase in sales from 2005–2009. In fact, 74% of those surveyed say they don’t consume energy drinks/shots and 69% of those non-users are not interested in trying them.

Mintel’s Global Market Navigator (GMN) found that Americans consume 3.05 L of energy drinks per capita each year, but energy drink market penetration remained flat at 15% of all adults aged 18+ during 2007–2009. Energy drinks/shots non-users cite high prices (48%), too much caffeine (43%), and a general feeling that energy drinks/shots just aren’t good for you (43%) as reasons why they have not consumed any in the past three months.

“Sales of energy drinks and shots have remained relatively strong for the last few years, but the same core group of customers continues to buy them,” said Garima Goel Lal, Senior Analyst at Mintel. “The category added only one million new energy drinks users aged 18+ during 2007–2009, compared to 9.3 million new users during 2005–2007, so manufacturers are eager to grow that number again.”

Sixteen percent of energy drink non-users and 14% of energy shots non-users would be encouraged to try an energy drink or shot if free samples were offered at a store where they usually shop. Meanwhile, 14% of non-users would be more likely to try energy drinks (11% for energy shots) if they had natural ingredients.

“The fact that seven out of 10 people are not interested in the energy drink category suggests the need for manufacturers to develop products aimed at a wider audience,” said Garima Goel Lal. “Providing consumers with more flavors, less sugar, and reduced caffeine content are all ways for companies to attract more customers.”

Seventy-one percent of energy drink users (80% of energy shot users) consume them for an energy boost, 57% of energy drink users employ them to stay awake, and 60% of energy shot users say they drink them for mental alertness. Energy drink/shot consumers are more likely to use energy shots (30%) than energy drinks (23%) to enhance sports performance.

Press release

USDA examines B vitamins and the aging brain

B vitamins—B-6, B-12, and folate—all nourish the brain. But much remains to be discovered about the relation between these essential nutrients and our brainpower. U.S. Department of Agriculture (USDA) Nutritionist Lindsay H. Allen has collaborated in ongoing research that has taken a closer look at the role these nutrients may play in preventing decline in brain function. The investigations, led by Mary N. Haan of the University of California-San Francisco, are part of the multiyear Sacramento (Calif.) Area Latino Study on Aging, or “SALSA.” Begun in 1996, the study attracted nearly 1,800 Hispanic seniors, ages 60–101, as volunteers. According to Allen, the research is needed because many studies of B vitamins and brain function have given inconsistent or conflicting results.

An analysis of volunteers’ blood samples showed that lower levels of one B vitamin, folate, were associated with symptoms of dementia and poor brain function, also called “cognitive decline,” as determined by standard tests of memory and other factors. The impairments were detectable even though less than 1% of the volunteers were actually deficient in folate.

In women, but not men, low levels of folate were associated with symptoms of depression. In fact, female volunteers whose plasma folate levels were in the lowest third were more than twice as likely to have symptoms of depression as volunteers in the highest third. That finding provided new evidence of an association between lower blood folate and depression. Depression is already known to affect brain function.

In research with vitamin B-12, the SALSA team determined that a protein known as holoTC, short for holotranscobalamin, might be key to a new approach for detecting cognitive decline earlier and more accurately.

Press release

Moderate chocolate consumption linked to lower risks of heart failure

A study published in Circulation shows that middle-aged and elderly Swedish women who regularly ate a small amount of chocolate had lower risks of heart failure.

The nine-year study, conducted among 31,823 middle-aged and elderly Swedish women, looked at the amount of high-quality chocolate the women ate, and their risk for heart failure. The quality of chocolate consumed by the women had a higher density cocoa content, somewhat like dark chocolate by American standards. In this study, researchers found:

• Women who ate an average of one to two servings of the high-quality chocolate per week had a 32% lower risk of developing heart failure.
• Those who had one to three servings per month had a 26% lower risk.
• Those who consumed at least one serving daily or more didn’t appear to benefit from a protective effect against heart failure.

The lack of a protective effect among women eating chocolate every day is probably due to the additional calories gained from eating chocolate instead of more nutritious foods, said Murray Mittleman, lead researcher of the study.

High concentration of compounds called flavonoids in chocolate may lower blood pressure, among other benefits, according to mostly short-term studies. However, this is the first study to show long-term outcomes related specifically to heart failure, which can result from ongoing untreated high blood pressure.

In the observational study, researchers analyzed self-reported food frequency questionnaire responses from participants, aged 48–83, in the Swedish Mammography Cohort. Combining the results with data from national Swedish hospitalization and death registries between 1998 through 2006, the researchers used multiple forms of statistical modeling to reach their conclusions on heart failure and chocolate consumption.

Mittleman said differences in chocolate quality affect the study’s implications for Americans. Higher cocoa content is associated with greater heart benefits. In Sweden, even milk chocolate has a higher cocoa concentration than dark chocolate sold in the United States. Although 90% of all chocolate eaten across Sweden during the study period was milk chocolate, it contained about 30% cocoa solids. U.S. standards only require 15% cocoa solids to qualify as dark chocolate. So, by comparison, American chocolate may have fewer heart benefits and more calories and fat per equivalent amounts of cocoa content compared to the chocolate eaten by the Swedish women in the study.

Also, the average serving size for Swedish women in the study ranged from 19 g among those 62 and older, to 30 g among those 61 and younger. In contrast, the standard American portion size is 20 g.

Press release

 

 

PepsiCo, Senomyx partner on sweet-taste technology

PepsiCo and Senomyx Inc., a company focused on using proprietary technologies to discover and develop novel flavor ingredients for the food, beverage, and ingredient supply industries, have entered into a four-year collaborative agreement related to Senomyx’s sweet-taste technology.

PepsiCo's collaboration with Senomyx will focus on the discovery, development, and commercialization of sweet enhancers and natural high-potency sweeteners with the intent to bring to the marketplace lower-calorie, great tasting PepsiCo beverages. The agreement reflects the companies’ shared commitment to offer healthier products to consumers that maintain the sweet taste they want.

“This relationship with Senomyx reflects our increasingly long-term approach to research and development as well as our belief that global food and beverage companies can play an important role in identifying new ingredients that can lead to healthier products,” said Mehmood Khan, PepsiCo’s Chief Scientific Officer. “The real challenge is to create products that not only are healthier but also taste great, and Senomyx has unique technologies that will allow us to improve the nutritional profile of our products without sacrificing taste. We’re very optimistic that this collaboration will help us achieve our commitment to reduce added sugar per serving by 25% in key brands in key markets over the next decade and ultimately help people around the world live healthier lives.”

PepsiCo will have exclusive rights to the Senomyx sweet flavor ingredients developed under the collaboration for use in non-alcoholic beverage categories. Under the agreement, Senomyx will receive an upfront payment of $30 million from PepsiCo, $7.5 million of which was paid previously. Senomyx also will be entitled to $32 million in committed research and development payments over the four-year research period. PepsiCo retains the option to extend the research collaboration for two more years, which would result in additional research funding commitments. Senomyx also will be eligible for milestone payments based on the achievement of predetermined goals as well as royalty payments.

Press release

Nikken Foods names Isringhausen Technical Services Associate

Nikken Foods Co. USA Inc. has announced the addition of Galen Isringhausen as Technical Services Associate.

“With over 30 years of experience in the food industry, Isringhausen works closely with our customers’ sample requests to help develop finished formulations using Nikken Foods extensive product line of natural flavors,” said Herb Bench, Executive Vice President Nikken Foods.

Nikken Foods’ customers benefit from Isringhausen’s broad knowledge in the food industry. Previously, he has worked in product development at Pet Milk, Milnot Company, Faribault Foods, and ADM. Galen works in Nikken Food’s Practical Application Kitchen, a fully functional test kitchen for research and development located in St. Louis, Mo. He also collaborates with Nikken Food’s Corporate Technical Center located in Japan. Isringhausen is a member of the Institute of Food Technologists.

Press release

Lavazza brews deal with Green Mountain

According to The Wall Street Journal, U.S.-based Green Mountain Coffee Roasters Inc. is selling a 7% stake to Luigi Lavazza, Italy’s best-selling espresso brand, for $250 million. Together, the companies plan to develop new single-serving espresso machines and espresso capsules that will complement Green Mountain’s popular Keurig coffee makers, which brew single cups of tea or coffee. The deal is expected to close in September and advances both company’s strategies, the companies said.

Green Mountain wants to expand its successful single-serve K-Cup lines, and Lavazza has been buying companies in India, Brazil, and Argentina to fuel its growth. This is Lavazza's biggest foreign acquisition. The deal includes the possibility of buying additional shares, to up to 15% of Green Mountain. The deal must be approved by U.S. antitrust regulators.

The companies’ new single-serve products aren't expected to reach the market until at least 2013.
The Keurig system’s success has been fueling growth for Green Mountain, which is based in Waterbury, Vt.

The Wall Street Journal article

Lavazza press release

Kobos named Symrise Vice President of Sales

Symrise has announced the appointment of Arlene S. Kobos to Vice President of Sales, advancing Kobos from her previously held position as Symrise’s National Sales Director.

In making the announcement, Matthias Guentert, President, Flavor & Nutrition Division, cited Kobos’ substantial contribution in the strategic acquisition and integration of Chr. Hansen flavors which took place in 2008. “Arlene Kobos is a valuable member of our organization, leading the sales team and planning, directing and supervising all sales activities to achieve our revenue and profitability goals,” said Guentert.

Kobos joined Symrise in 2002 after serving as Director of Sales for Heller Seasonings. Prior to that position, she was Director of Sales for Kerry Inc. Her industry experience also includes account management and supervisory positions at FIDCO and The Pillsbury Company, respectively. Kobos is an active member of the Institute of Food Technologists and Women in Flavor and Fragrance Commerce.

Press release

USDA, CIFT team up to commercialize research

The USDA Agricultural Research Service (ARS) signed an agreement with the Center for Innovative Food Technology (CIFT) to help commercialize ARS-developed technologies and promote research opportunities with businesses and universities in the Midwest. ARS is the chief intramural scientific research agency of the U.S. Department of Agriculture (USDA).

The Partnership Intermediary Agreement was signed by Richard J. Brenner, ARS Assistant Administrator for Technology Transfer, and CIFT President and CEO David Beck during a ceremony at the organization's headquarters in Toledo, Ohio.

“This agreement will foster opportunities for businesses, communities, and universities in the Midwest to collaborate with ARS scientists who are conducting world-class research at more than 100 locations nationwide,” said Richard J. Brenner, ARS Assistant Administrator for Technology Transfer. “By partnering with organizations like CIFT, we are developing efficient networks that will extend the reach and impact of ARS innovations that will ultimately benefit consumers.”

CIFT is the first associate member of the ARS Agricultural Technology Innovation Partnership (ATIP) program. The ATIP program is comprised of local, state, and regional economic development organizations and is designed to create and enhance opportunities for partnerships between businesses and ARS.

Press release

Extra Credit Reading

Chipotle, Red Robin, Einstein Bros. score in Zagat survey
Chipotle Mexican Grill Inc. has placed second among large chains in the latest annual fast-food survey from restaurant rating service Zagat, and Red Robin Gourmet Burgers Inc. is rated the best full-service burger chain. The 2010 ranking is based on 6,518 survey responses from diners.

Sara Lee to curtail use of high-fructose corn syrup
Consumer concern surrounding high-fructose corn syrup has been getting a quick response from food companies, as many remove it from well-known products, replacing it with cane or beet sugar. Sara Lee Corp. is the latest to jump on board, removing the sweetener from its two best-selling breads.

Consumers’ environmental concerns impact packaged beverage industry
Ninety-four percent of Americans are concerned about the long-term effects that their packaged beverage purchases and consumption have on the environment. That’s according to a recent BeveragePulse.com study by Concept Catalysts and iModerate Research Technologies.

 

 

Judge’s ruling uproots use of biotechnology beets

According to the Associated Press, a U.S. federal judge has revoked the government’s approval of genetically altered sugar beets until regulators complete a more thorough review of how the scientifically engineered crops affect other food.

The ruling by U.S. District Judge Jeffrey S. White means sugar beet growers won’t be able to use the modified seeds after harvesting the biotechnology beets already planted on more than 1 million acres spanning 10 states from Michigan to Oregon. All the seed comes from Oregon’s Willamette Valley.

Additional planting won’t be allowed until the U.S. Department of Agriculture submits an environmental impact statement. That sort of extensive examination can take two or three years. White declined a request to issue an injunction that would have imposed a permanent ban on the biotech beets, which Monsanto Co. developed to resist its popular weed killer, Roundup. Farmers have embraced the technology as a way to lower their costs on labor, fuel and equipment.

In a statement, the Sugar Industry Biotech Council said it intends to help the Agriculture Department come up with “interim measures” that would allow continued production of the genetically altered seeds while regulators conduct their environmental review. If a temporary solution isn't found, the planting restrictions are likely to cause major headaches for sugar beet growers and food processors.

The genetically altered sugar beets provide about one-half of the U.S. sugar supply and some farmers have warned there aren’t enough conventional seeds and herbicide to fill the void. The scientific seeds account for about 95% of the current sugar beet crop in the United States.

Organic farmers, food safety advocates, and conservation groups contend genetically altered crops such as the sugar beets could share their genes with conventionally grown food, such as chard and table beets.

AP article

In cancer-warning fight, court rules against California restaurants

According to the Los Angeles Times, a California appellate court this week reignited a case that alleges that the chicken-grilling process used by McDonald’s Corp., TGI Friday’s, Applebee’s, Chick-fil-A, Chili’s, and Outback Steakhouse creates a cancer-causing chemical—and therefore that state law requires the restaurateurs to warn consumers about it.

A watchdog group called Physicians Committee for Responsible Medicine said it tested grilled chicken samples from a variety of restaurants. They found, according to court documents, the presence of the chemical PhIP. So they sued seven chains in 2008 in Los Angeles Superior Court, claiming that California law required the businesses to give customers a “clear and reasonable warning” about carcinogenic products in their food. They asked the court to force the restaurants to pay civil penalties—a relatively stout max of $2,500 a day per violation—and notify the public about the alleged carcinogens. (Burger King, which had been part of the original case, settled with the physicians group and isn’t part of the appeal.)

The group offered a couple suggestions on how the restaurants would word the warnings, such as “Warning: Well cooked chicken, including the chicken served in this restaurant, contains chemicals known to the state of California to cause cancer.”

The restaurants fought back and filed a cross-complaint. Their argument? That federal law preempted California’s Proposition 65—the Safe Drinking Water and Toxic Enforcement Act of 1986. The restaurants’ legal teams argued that such warning conflicted with federal policies put in place to curtail the spread of foodborne illness by encouraging the public to thoroughly cook chicken.

The lower court granted a summary judgment in favor of the restaurants in 2009. But on Aug. 12, the state’s Second District Court of Appeal reversed that judgment, and ruled that a federal law for cooking chicken didn’t preempt the state warning requirements.

It’s likely that both sides will be heading back to court over this debate. For now, the real question is this: PhIP is known to cause cancer in lab rats, but is the amount found in, say, a fast-food chicken sandwich enough to be dangerous?

Los Angeles Times article

Wright County Egg recalls shell eggs due to potential Salmonella

Wright County Egg, Galt, Iowa, is voluntarily recalling specific dates of shell eggs produced by their farms because they have the potential to be contaminated with Salmonella. Eggs affected by this recall were distributed to food wholesalers, distribution centers, and foodservice companies in California, Illinois, Missouri, Colorado, Nebraska, Minnesota, Wisconsin, and Iowa. These companies distribute throughout the United States.

Eggs are packaged under the following brand names: Lucerne, Albertson, Mountain Dairy, Ralph’s, Boomsma’s, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms, and Kemps. Eggs are packed in varying sizes of cartons (6-egg cartons, 12-egg cartons, 18-egg cartons) with Julian dates ranging from 136 to 225 and plant numbers 1026, 1413, and 1946. Dates and codes can be found stamped on the end of the egg carton. The plant number begins with the letter P and then the number. The Julian date follows the plant number, for example: P-1946 223.

There have been confirmed Salmonella enteritidis illnesses relating to the shell eggs and traceback investigations are ongoing. Wright County Egg is fully cooperating with the Food and Drug Administration’s investigation by undertaking this voluntary recall. As a precautionary measure, Wright County Egg also has decided to divert its existing inventory of shell eggs to a breaker, where they will be pasteurized to kill any Salmonella bacteria present.

Press release

Goya Foods recalls frozen Mamey Pulp

As a precautionary measure Goya Foods Inc. has voluntarily recalled the Mamey Pulp product produced by COCO, S.A. of Guatemala. This product is distributed throughout the United States through retail stores under the Goya label. The product comes in a 14-oz plastic package. All production lot codes are being recalled. The UPC is 041331090803. The frozen Mamey Pulp is being recalled due to a potential health risk from Salmonella.

Press release

 

 

Online course: The Science Behind Food & Health

Beginning August 23
Leverage this opportunity to learn about pertinent legal and regulatory requirements, and participate in “Ask the Expert” sessions to deepen your understanding of bioactives and nutraceuticals. This course will strengthen your grasp of the impact that nutraceuticals may have on cognitive, cardiovascular, and bone/joint health. You’ll also receive an overview of the differences between foods and pharmaceuticals, the interplay between food and drugs, and the regulatory approval process. Learn more and register today. When registering, please enter this code: 0810EM1956

Free webcast for IFT members: Predicting Shelf Life Using Water Activity and Isotherms

August 25, 10:00–11:30 a.m. CDT
Sponsored by Decagon Devices Inc.

The ability to accurately and consistently predict a product’s shelf life is a key tool in product development. This webcast will focus on how to predict shelf life using water activity and isotherm data.

This live webcast is free to IFT members and has a capacity of 1,000 attendees, first-come, first-served. Learn more and register today. When registering, please enter this code: 0810EM1957

Webcast: Formulation and Utilization of Supplementary Foods in Developing Countries

September 15, 9:00–10:30 a.m. CDT
This webcast will examine the strategies and challenges related to the development of supplementary foods for developing countries. You'll explore the formulation, production, and impact of ready-to-use therapeutic, recovery, and supplementary foods. Learn more and register today. When registering, please enter this code: 0810EM1958