The Weekly: October 10, 2018

October 10, 2018

IFT Top Stories

FDA removes seven synthetic flavoring substances from food additives list
The U.S. Food and Drug Administration (FDA) is amending its food additive regulations in response to two food additive petitions, to no longer allow for the use of a total of seven synthetic flavoring substances. The FDA determined that the data presented in one of the petitions submitted to the FDA by environmental and consumer groups, including the Natural Resources Defense Council, the Center for Food Safety, and the Center for Science in the Public Interest, show that six of these synthetic substances caused cancer in laboratory animals under the conditions of the studies. The seventh synthetic flavor is being delisted because it is no longer used by industry.

The six flavoring substances include synthetically-derived benzophenone, ethyl acrylate, eugenyl methyl ether (methyl eugenol), myrcene, pulegone, and pyridine. These substances are being removed from the food additive regulations under the Delaney Clause of the Federal Food, Drug, and Cosmetic Act (FD&C Act). This clause, enacted in 1958, requires that the FDA cannot find as safe the use of any food additive that has been found to induce cancer in humans or animals at any dose.

Although the agency is amending its food additive regulations for these synthetic flavoring substances in accordance with the Delaney Clause, the FDA’s scientific analysis has determined that they do not pose a risk to public health under the conditions of their intended use. The synthetic flavoring substances that are the subject of this petition are typically used in foods available in the U.S. marketplace in very small amounts and their use results in very low levels of exposures and low risk.

While the FDA’s recent exposure assessment of these substances does not indicate that they pose a risk to public health under the conditions of their intended use, the petitioners provided evidence that these substances caused cancer in animals who were exposed to much higher doses. As such, the FDA is only revoking the listing of these six synthetic flavorings as a matter of law. The FDA has concluded that these substances are otherwise safe.

In response to a separate food additive petition from the Styrene Information and Research Center, the FDA is granting the petition by amending its food additive regulations to no longer allow for the use of styrene as a synthetic flavoring substance because the industry has abandoned this use.

For the other six synthetic flavoring substances, the FDA will provide until October 9, 2020 for companies to identify suitable replacement ingredients and reformulate their food products.

Federal Register notice

FEMA press release

About one-third of ‘gluten-free’ foods in U.S. restaurants may contain gluten
Research presented at a meeting of the American College of Gastroenterology suggests that approximately one-third of gluten-free foods sold in U.S. restaurants may contain trace levels of the substance.

The researchers analyzed data from a portable gluten detection device (Nima), collected across the United States during an 18-month period by 804 users who opted to share results of their point-of-care tests. Each test included a date/time, food item, restaurant name and address, presence/absence of gluten-free label, and presence/absence of gluten. Data was sorted by region, time of day, median household income in the restaurant’s vicinity, restaurant genre, and food item.

There were 5,624 tests in the examined period, 3,327 (59%) during dinner hours, 2,576 (46%) in Western states, and 3,449 (63%) in the highest income quartile of zip codes. Of the foods tested, 84% (4,732) were labeled gluten-free, but 32% of those foods had gluten levels that met or exceeded 20 parts per million (ppm), the standard cutoff for any gluten-free claim. Presence of gluten in gluten-free labeled foods differed by meal, with 27% at breakfast and 34% at dinner detecting gluten. Compared to other foods, gluten-free labeled pizza and pasta were most likely to be contaminated, with 53% of pizza and 51% of pasta detecting gluten.

“As awareness of celiac disease and the gluten-free diet have increased in recent years, restaurants have sought to offer selections that are compatible with these restrictions,” said study author Benjamin Lebwohl, gastroenterologist at Columbia University Medical Center. “But some establishments do a better job than others at preventing cross-contamination.”

Abstract

IFT Research Briefs

More than half of U.S., Canadian consumers open to cannabis-enhanced food
Research by A.T. Kearney into American and Canadian consumer attitudes toward legalized cannabis has revealed that about half would try cannabis-enhanced consumer products such as snack foods (55%) and nutritional supplements (50%). While North American attitudes toward marijuana are relaxing almost as quickly as the laws that regulate it, what may be unexpected is how many consumers indicate their readiness to test legal cannabis products and their positive attitude toward brands that would bring them to market.

“The survey clearly demonstrates the viability of the market for cannabis across multiple consumer segments—CPGs and retailers focused on health and wellness, snacking, functional food and beverage, and beverage alcohol need to have a perspective on how they will approach the cannabis opportunity,” said Randy Burt, a partner in A.T. Kearney’s consumer and retail practice.

Marijuana’s properties as an intoxicant are well known, but the market for cannabis products that don’t produce a sense of euphoria may be even larger than the recreational market. A.T. Kearney’s study of 2,000 American and Canadian consumers found that more than 75% of respondents were aware that cannabis has beneficial but non-psychoactive components. Across all age groups, approximately 80% agreed or strongly agreed that cannabis products offer wellness or therapeutic benefits.

While a strong majority (79%) of consumers surveyed believe the products have therapeutic properties, they want to be able to trust the companies bringing them to market. Nearly three-quarters of U.S. and Canadian respondents (72% and 73%, respectively) indicated that brand was very or somewhat important in assessing the quality and safety of products derived from, or infused with, cannabis. In fact, 42% of all respondents said they would see brands bringing cannabis products to market as “innovative or trendy.”

The survey findings translate into a huge potential consumer market for cannabis-infused products, especially given that the use of medical and recreational marijuana will be legalized throughout Canada this month. Currently, the use of medical marijuana is legal in 30 U.S. states and recreational marijuana is legal in nine. Reform of marijuana laws will be on the ballot this November in Michigan, Missouri, North Dakota, and Utah.

Study (pdf)

Milk protein may alleviate chemotherapy side effects
Chemotherapy and other cancer therapies can wreak havoc on the taste buds and olfactory senses, depriving recipients of the intricate interplay between taste and smell that is critical to grasping flavors and enjoying foods. A study published in the journal Food & Function suggests that lactoferrin, a highly bioactive protein found in saliva and milk, may help alleviate the taste and smell abnormalities (TSA) experienced by patients undergoing chemotherapy.

“The underlying molecular mechanisms of TSA are not well-understood,” said researcher Susan Duncan, associate director of the Virginia Agricultural Experiment Station and a professor in the Dept. of Food Science and Technology at Virginia Tech. “The prevailing symptom described by patients undergoing chemotherapy is a persistent metallic flavor or aftertaste, with or without food intake. This can last for hours, weeks, or even months after the completion of treatments.”

The researchers enrolled 19 cancer patients with established TSA following chemotherapy administration. They gave the cancer patients and an additional 12 healthy subjects lactoferrin supplements, three tablets per day (250 mg per tablet), for 30 days. Saliva was collected at three timepoints: baseline, day 30 of lactoferrin supplementation, and 30 days after lactoferrin supplementation. The researchers analyzed the participants’ TSA level, salivary proteome, and salivary minerals at each treatment stage.

They found that a high TSA level was associated with high concentration of salivary iron and loss of critical salivary immune proteins. Lactoferrin supplementation significantly decreased the concentration of salivary iron, increased the abundance of salivary α-amylase and Zn-α-2-glycoprotein, and led to an overall increase of expression of immune proteins including immunoglobulin heavy chain, annexin A1, and proteinase inhibitor. Abundance of α-amylase and SPLUNC2 were further increased at 30 days post-lactoferrin supplementation in cancer patients. At the same time, total TSA score was significantly reduced in chemotherapy patients.

“Our research shows that daily lactoferrin supplementation elicits changes in the salivary protein profiles in cancer patients—changes that may be influential in helping to protect taste buds and odor perception,” said Duncan. “By suggesting lactoferrin as a dietary supplement, we can reduce TSA for many patients, restoring their ability to enjoy foods during a time in which nutrition can play a key role in their recovery. This research could help us develop TSA-targeted biomarkers and strategies for improving quality of life during chemotherapy.”

Abstract

Whey protein may help seniors rebuild muscle
New research published in The American Journal of Clinical Nutrition suggests that whey protein help seniors rebuild muscle lost from inactivity associated with illness or hospital stays. Researchers at McMaster University enrolled older adults (aged 65–80) in a five-week trial where subjects consumed 30 g twice daily of whey protein or collagen protein and experienced two weeks of inactivity with a 500-calorie per day reduction. During a one-week recovery period, subjects returned to normal activity.

The researchers found that muscle protein synthesis and muscle lean mass was significantly greater in the group consuming whey protein, while collagen did not invoke improvements. While they predicted that the collagen protein group would experience a significantly greater muscle loss than the whey protein group, and whey protein would mitigate declines in leg lean muscle mass and maintain muscle protein synthesis, that didn’t happen. Both groups lost the same amount of muscle. However, when participants returned to normal activity, the whey group increased lean muscle mass and muscle protein synthesis, whereas the collagen protein group did not show any improvements.

Abstract

Most kids receive unhealthy items with fast-food kids’ meals
A study of parents’ fast-food restaurant purchases for their children finds that 74% of kids still receive unhealthy drinks and/or side items with their kids’ meals when they visit one of the four largest restaurant chains—McDonald’s, Burger King, Wendy’s, and Subway—despite restaurants’ commitments to offer healthier options with kids’ meals. This finding is part of a report from the Rudd Center for Food Policy and Obesity at the University of Connecticut.

“While most fast-food restaurants do have healthier kids’ meal drinks and sides available, many do little to make parents aware of the healthier options or to encourage parents to choose the healthier options instead of unhealthy ones,” said Jennifer Harris, director of marketing initiatives for the Rudd Center and lead author of the report.

The study surveyed approximately 800 parents in 2010, 2013, and 2016 about what they ordered for their children (aged 2–11) in the past week from one of the top four fast-food restaurants. Since 2010, the four largest fast-food restaurant chains have pledged to offer healthier drinks and side options in kids’ meals, and not list sugary soda as a kids’ meal option on menu boards.

The study found that children are eating fast food more often. In 2016, 91% of parents reported purchasing lunch or dinner for their child in the past week at one of the four largest chains, up from 79% in 2010. Families visited McDonald’s the most. Study authors say low cost and/or increased value of fast-food meals, convenience and easy access, and a documented increase in fast-food advertising to children could account for the increase in consumption of fast-food meals.

One-third of parents who purchased lunch or dinner for their child at a fast-food restaurant did not purchase a kids’ meal, and this was true for both younger children (aged 2–5) and older children (aged 6–11). They purchased regular menu items, which include adult-sized portions and tend to be less nutritious than kids’ meal items.

In general, parents are purchasing healthier options for their younger children (aged 2–5) than for older kids (aged 6–11) at fast-food restaurants. Across all three years studied, parents were significantly more likely to buy only a kids’ meal, and not another menu item on top of it, for a younger child than for an older child (64% versus 46%, respectively). Parents were also more likely to receive a healthier drink when purchasing a kids’ meal for a younger child than for an older child (66% versus 50%, respectively).

“Fast-food restaurants have said they want to be part of the solution to childhood obesity,” said Harris. “They can start by making the healthier drinks and sides the default options in kids’ meals and introducing healthier kids' meal main dishes, which remain high in fat, sodium, and calories.”

Study (pdf)

Newly discovered compounds may shed light on the benefits of whole grains
Scientists have discovered new compounds that may explain whole grain health benefits, reports a new study led by the University of Eastern Finland. A high intake of whole grains increased the levels of betaine compounds in the body which, in turn, was associated with improved glucose metabolism, among other things. The findings shed new light on the cell level effects of a whole grain-rich diet and can help in the development of increasingly healthy food products.

Using metabolomics analysis, the researchers investigated the effects of a whole grain-rich diet on the body’s metabolites. The effects were studied in mice fed with bran-rich fodder, and in humans following a diet rich in whole grain products over the course of 12 weeks. They found that a whole grain-rich diet increased the levels of betaine compounds in both mice and humans. At the end of the 12-week follow-up, the researchers also observed a correlation between improved glucose metabolism and increased presence of betaine compounds in the body.

“This is the first time many of these betaine compounds were observed in the human body in the first place,” said Kati Hanhineva, principal investigator of the study at the University of Eastern Finland. “Pipecolic acid betaine, for example, is particularly interesting. Increased levels of pipecolic acid betaine after the consumption of whole grains was, among other things, associated with lower post-meal glucose levels.”

One of the betaine compounds discovered by the researchers is 5-aminovaleric acid betaine (5-AVAB), which seems to cumulate in metabolically active tissues, such as the heart. With this observation in mind, the researchers set out to further test its effects in a cell model.

“We observed that 5-AVAB reduces cardiomyocytes’ use of fatty acids as a source of energy by inhibiting the function of a certain cell membrane protein,” said researcher Olli Kärkkäinen from the University of Eastern Finland. “This cell level effect is similar to that of certain drugs used for cardiovascular diseases. However, it is important to keep in mind that we haven’t proceeded beyond cell level experiments yet. We need further research in animals and humans to verify that 5-AVAB really can impact the function of our body.”

“In the future, we seek to analyze in greater detail the multitude of effects these new compounds can have on the human body, and we will also look into how intestinal microbes possibly contribute to the formation of these compounds,” concluded Hanhineva.

The findings were reported in Scientific Reports and The American Journal of Clinical Nutrition.

The American Journal of Clinical Nutrition abstract

Scientific Reports study

Featured Links



IFT Company News

Kraft Heinz launches $100 million venture capital fund
Kraft Heinz has announced the launch of Evolv Ventures, a venture fund that will invest in emerging tech companies transforming the food industry. Kraft Heinz has committed up to $100 million to Evolv Ventures and brought on Bill Pescatello, who has more than a decade of successful venture investing experience, to lead the fund.

“New technological innovations in the food industry create endless new opportunities to strengthen business models,” said Bernardo Hees, CEO at Kraft Heinz. “Through Evolv Ventures, we will work with tomorrow’s most innovative founders and companies in the space and use the full resources of Kraft Heinz to help them succeed.”

While Kraft Heinz has a long history of developing iconic brands, the new fund will accelerate the company’s exposure to emerging technologies and businesses, and better leverage its position in the industry. “At Evolv Ventures, we will move beyond brands to have a committed first look at our industry’s most promising and disruptive tech-enabled companies,” said Pescatello. “With the insights, data, and access available at Kraft Heinz, we look to take full advantage of our unique position and be the foremost value-added investor in the space.”

Press release

Lactalis buys Nestlé Malaysia’s chilled dairy business for $40 million
According to Reuters, Lactalis, the world’s largest dairy firm, has agreed to buy the chilled dairy business of Nestlé in Malaysia in a deal worth around $40 million. Nestle’s chilled dairy business in Malaysia generates revenues of $24 million, said Lactalis, which is a privately-held French company.

The deal, which will take effect next January, follows the earlier acquisition by Lactalis of the Stonyfield organic yogurt brand from Danone and the purchase of siggi’s, a U.S.-based maker of Icelandic yoghurt.

Reuters article

Mondelēz International commits to making all packaging recyclable by 2025
Mondelēz International has announced a new commitment to make all packaging recyclable and provide recycling information by 2025. The company will work in partnerships so that packaging can be collected and recycled in markets around the world. This new commitment is part of the company’s strategy for a circular packaging economy and will help deliver its long-term vision for zero-net waste packaging.

The company’s strategy aims to deliver against its long-term vision for zero-net waste packaging by addressing two objectives: making it easier for consumers to recycle packaging and supporting industry coalitions to improve recycling rates. To achieve this, the company is committed to the following:

  • All packaging will be made with recyclable material by 2025. The company will provide design guidelines for circular economy to packaging developers, set priorities, and identify materials to use or avoid across its packaging range.
  • All paper-based packaging will be sustainably sourced by 2020.
  • 65 million kg of packaging material worldwide will be eliminated by 2020. This builds off the company’s success in removing 53.5 million kg of packaging material since 2013 and is consistent with its commitment to use the right amount of material to keep products fresh and safe while minimizing the amount of packaging used.
  • Recycling information for consumers will be provided by 2025. The company will work to make it easy for consumers to recycle or re-use product packs after use given the vast array of local recycling systems around the world.
  • The company will support industry coalitions and public-private partnerships to develop vital waste-management infrastructure to reduce waste and improve real-world recycling rates.

Press release

Barry Callebaut to acquire Russian chocolate maker
The Barry Callebaut Group, a manufacturer of high-quality chocolate and cocoa products, has signed an agreement to acquire Inforum, a Russian business-to-business producer of chocolate, coatings, and fillings that serves many of the well-known consumer chocolate brands in Russia. The acquisition of Inforum will enable Barry Callebaut to significantly expand its presence and manufacturing capacity in Russia, the world’s second largest chocolate confectionery market in volume terms.

Inforum started its business in 1989 by selling cocoa products. Today, the company operates a production site in Kasimov, Ryazan Oblast, and employs more than 300 people, who will transfer to Barry Callebaut upon completion of the transaction. The company had 2017 sales revenue of about €77 million.

“We are delighted to join forces with such an established, locally engrained Russian company,” said Antoine de Saint-Affrique, CEO of the Barry Callebaut Group. “Inforum’s heritage and local knowledge, combined with our innovation capabilities and international experience, will reinforce each other’s strengths. Together, we will be able to bring further excellence and innovation to the market and to serve Russian consumer chocolate manufacturers even better.”

The transaction is subject to regulatory approval and other closing conditions. Expected completion is by the end of the calendar year.

Press release

IFF opens flavors facility, natural products lab in China
IFF has announced the opening of two new facilities in China—a flavors manufacturing facility in the Zhangjiagang Free Trade Zone, which opened on October 9, and a natural product Research lab, located in the Nanjing Life Science Park, which will open on October 15. The flavors plant is the company’s second in China and is designed to supplement IFF’s existing flavors and manufacturing operations in Guangzhou. The naturals lab is the company’s first outside of the United States.

“China is a critical component of our long-term strategy,” said Andreas Fibig, IFF chairman and CEO. “The opening of these new sites will support our efforts to be a partner of choice and to grow in this exciting region. Our presence in Zhangjiagang allows us to better serve our Chinese customers and focus on driving differentiated products within the broader Greater Asian market and beyond.”

The Zhangjiagang site spans 66,800 square meters, encompassing the main manufacturing building that is fitted with a strong odor control system, quality control labs, and an ambient warehouse for goods. Aligned with IFF’s commitment to sustainability, this facility is designed to have zero liquid discharge by reusing all water onsite and is built to LEED Silver qualifications. The site will initially focus on powder flavor production with additional flavor technologies coming on line in a phased approach.

The natural product research lab is approximately 520 square meters and is equipped with state-of-the-art systems for the research and development of flavors from natural sources. The lab is strategically located to leverage the botanical supply chain, biodiversity, and accumulated botanical and phytochemical knowledge prevalent throughout China’s expansive history. The facility will expand the company’s capabilities in natural product research and address the accelerating consumer demand for naturals and clean label.

Press release

IBM goes live with its Food Trust blockchain network
After 18 months in testing, IBM has announced that its food supply chain network—IBM Food Trust—is now available for use. The blockchain-based cloud network offers participating retailers, suppliers, growers, and food industry providers with data from across the food ecosystem to enable greater traceability, transparency, and efficiency. During the testing period, millions of individual food products were tracked by retailers and suppliers.

The ecosystem of network participants continues to grow, and recently the global retailer Carrefour announced they will use the IBM Food Trust blockchain network to strengthen their food excellence actions. With 12,000 stores in 33 countries, Carrefour plans to initially use the solution to highlight consumers’ confidence in a number of Carrefour-branded products. As a commitment of the retailer’s Act for Food program, the solution is expected to expand to all Carrefour brands worldwide by 2022.

Beyond the goal of making food safer, the IBM Food Trust network and accompanying solutions have expanded to focus on optimizing the food supply. This includes generating insights on product freshness, reducing waste, and making the supply chain more collaborative and transparent.

IBM Food Trust uses a decentralized model to allow multiple participating members of the food supply chain—from growers to suppliers to retailers—to share food origin details, processing data, and shipping information on a permissioned blockchain network. Each node on the blockchain is controlled by a separate entity, and all data on the blockchain is encrypted. The decentralized features of the network enable all parties to work together to ensure the data is trusted.

“The currency of trust today is transparency and achieving it in the area of food safety happens when responsibility is shared,” said Bridget van Kralingen, senior vice president, IBM Global Industries, Clients, Platforms, and Blockchain. “That collaborative approach is how the members of IBM Food Trust have shown blockchain can strengthen transparency and drive meaningful enhancements to food traceability. Ultimately that provides business benefits for participants and a better and safer product for consumers.”

Press release

IFT Regulatory News

JBS Tolleson recalls 6.9 million pounds of raw beef products
JBS Tolleson Inc. is recalling approximately 6,937,195 pounds of various raw, non-intact beef products that may be contaminated with Salmonella Newport. The raw, non-intact beef items, including ground beef, were packaged on various dates from July 26 to Sept. 7, 2018. The products subject to recall bear establishment number “EST. 267” inside the U.S. Dept. of Agriculture (USDA) mark of inspection. These items were shipped to retail locations and institutions throughout the United States.

On September 5, the USDA’s Food Safety and Inspection Service (FSIS) was notified of an investigation of Salmonella Newport illnesses with reported consumption of several different FSIS-regulated products by case-patients. The first store receipt potentially linking the purchase of FSIS-regulated product to a case-patient was received on Sept. 19, 2018; FSIS was then able to begin traceback of ground beef products.

To date, eight case-patients have provided receipts or shopper card numbers, which have enabled product traceback investigations. FSIS, the Centers for Disease Control and Prevention (CDC), and state public health and agriculture partners have now determined that raw ground beef was the probable source of the reported illnesses. Traceback has identified JBS as the common supplier of the ground beef products. The epidemiological investigation has identified 57 case-patients from 16 states with illness onset dates ranging from August 5 to Sept. 6, 2018.

Recall notice

Proposed European regulation sets limits of trans fats allowed in foods
The European Commission has introduced proposed legislation to set a maximum limit of trans fats allowed in foods to 2 g per 100 g of fat. Some European Union (EU) member states had regulations around trans fats in place, but this is the first EU-wide legislation proposed. The United States and Canada have already introduced varying legislations to limit the potentially harmful ingredient.

The legislation comes as a follow-up to the report adopted in 2015 and of discussions with stakeholders (i.e., nongovernmental organizations and industry), which have been taking place since. The proposal is also based on a number of scientific studies, such as the recent one from the European Food Safety Authority that stresses that dietary intakes of trans fatty acids should be as low as possible in order to avoid health risks.

Despite health warnings in some Central and Southern European countries, industrial trans fats levels in pre-packaged biscuits, cakes, and wafers have not dropped meaningfully since mid-2000. “For many years now, scientific studies have shown that a high intake of trans fats undoubtedly increases the risk of heart disease. With the proposed Regulation, the Commission acts on its commitment to deliver on the matter,” said Vytenis Andriukaitis, EC commissioner of health and food safety.

Stakeholders can submit their comments to the proposed legislation during a four-week feedback period. It will go the World Trade Organization first and then to the European parliament and EU member states. The transition period will start after final adoption of the act by member states and the parliament and end in April 2021.

Legislation

Johnston County Hams recalls RTE ham products due to possible Listeria contamination
Johnston County Hams is recalling approximately 89,096 pounds of ready-to-eat ham products that may be adulterated with Listeria monocytogenes, according to the U.S. Dept. of Agriculture’s Food Safety and Inspection Service (USDA FSIS).

The ready-to-eat deli-loaf ham items were produced from April 3, 2017 to Oct. 2, 2018. The products subject to recall bear establishment number “EST. M2646” inside the USDA mark of inspection. These items were shipped to distributors in Maryland, North Carolina, New York, South Carolina, and Virginia.

On Sept. 27, 2018, the FSIS was notified that a person ill with listeriosis reported consuming a ham product produced at Johnston County Hams. Working in conjunction with the Centers for Disease Control and Prevention and state public health and agriculture partners, FSIS determined that there is a link between the Listeria monocytogenes illnesses and ham products produced at Johnston County Hams. The epidemiologic investigation identified a total of four listeriosis confirmed illnesses, including one death, between July 8, 2017 and August 11, 2018. FSIS collected two deli ham product samples from the Johnston County Hams facility in 2016 and in early 2018. Whole genome sequencing results showed that Listeria monocytogenes identified in deli ham both years was closely related genetically to Listeria monocytogenes from ill people.

Recall alert

IFT IFT & Meeting News

IFTNEXT Podcast: R&D Initiatives that Stand to Change the Future of Food
In the past couple of years, new products and ingredients have made us rethink how we consume and produce foods. But before these initiatives hit the market, years of R&D went into developing, testing, and prototyping to enable their success. In this IFTNEXT podcast episode, we’ve invited a few of our IFTNEXT Food Disruption Challenge judges, mentors, and supporters to discuss the future of food and exciting R&D initiatives they expect may disrupt the marketplace in the next couple of years. Guests include: Evan Hyman, director, Emerging Business at Ingredion Incorporated; Lenny Lebovich, founder and CEO of PRE Brands; Justin Shimek, CEO and CTO at Mattson; and Natalie Shmulik, CEO of The Hatchery Chicago. Listen to the podcast.

Short Course: Practical HACCP for Food Processors
December 12–13 | IFT Headquarters | Chicago, IL | In partnership with Mérieux Nutrisciences
Control risk and reduce the chance of hazards in your food production system in this 2-day course accredited by the International HACCP Alliance. You will learn how to develop, implement and manage HACCP plans. You will also gain a basic understanding of how to develop and implement a food safety system using the Hazard Analysis and Critical Control Points process to improve your food safety system throughout your company’s production operation. Learn more.

IFT19 Call for Proposals and Abstracts: Present the most recent advances in your area of food science
Present at IFT19! It's an ideal way to enlighten and inspire your colleagues while sharing your expertise. Submit a session proposal for IFT19, June 2–5, in New Orleans. Deadlines include:

  • Scientific and applied sessions proposals—Oct. 15, 2018. Learn more.
  • IFTNEXT stage proposals—Nov. 27, 2018. Learn more.
  • Technical Research Paper abstracts—Nov. 27, 2018. Learn more.

Story Tools

Subscribe to the
IFTNEXT Newsletter

Published every Tuesday, this newsletter explores what are, arguably, the next big things in the science of food.

 

Subscribe