Articles Tagged with ''regulation''

TECH FLASH

New US Dietary Guidelines to be released

In mid-December, the US Dietary Guidelines Advisory Committee held its final meeting on the guidelines and closed the public comment period.

 The guidelines make some significant changes such as reducing added sugar and urging the consumption of more fruits and vegetables. 


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Bill to establish national labeling standard for genetically modified food ingredients

The House Energy and Commerce Subcommittee on Health held hearings last month exploring FDA’s role in regulating genetically modified food ingredients. The subcommittee heard from FDA officials, outside experts and interested stakeholders. The panel also gave its approval to the Safe and Accurate Food Labeling Act, a bill to establish a national labeling standard for genetically modified food ingredients.


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IPPE 2015

The 2015 International Production and Processing Expo (IPPE) was held in Atlanta at the Georgia World Congress Center, Jan. 27-29. More than 30,000 poultry, meat and feed industry representatives attended the event to interact with the 1,288 exhibitors on the show floor that covered more than 490,000 net square feet. At the show exhibitors demonstrated innovations in equipment, supplies and services utilized by firm in the production and processing of meat, poultry, eggs and feed products.

Podcasts

Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
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Food Engineering

Food Engineering February 2015 Cover

2015 February

In this February 2015 issue of Food Engineering, we explore how energy waste caused by leaks in compressed air, steam and water or faulty building insulation/seals can be reduced with the right equipment and knowledge.

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FSMA Audit

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THE FOOD ENGINEERING STORE

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Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

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