- THE MAGAZINE
- FOOD MASTER
Articles by Kevin T. Higgins, Senior Editor
The joke in certain circles is that the Food Safety Modernization Act (FSMA), which explicitly cites the need to guard against intentional adulteration, should more accurately be referred to as SCFEA: the Security Consultants Full Employment Act.
The second anniversary of the signing into law of the Food Safety Modernization Act (FSMA) was celebrated January 4 by the US Food and Drug Administration (FDA) with the long-delayed unveiling of the first proposed regulations affecting manufacturers and their upstream partners in the food chain.
Old ideas that clicked are tailor made for recycling, provided they have a contemporary twist.
While mainstream beer makers wrestle with a market in decline, craft breweries continue to enjoy double digit growth.
Most manufacturers are involved with packages. Perrigo Nutritionals, on the other hand, is firmly committed to its new infant formula container.
Like motherhood and love of country, continuous improvement is a concept that demands support. None dare speak against it; all are obliged to sing its praises.
Products like nutritionally enhanced water and probiotic yogurt help obscure the line that divides food and medicine.
Incorporating cryogenic freezing in place of mechanical freezing gave way in the last decade to an appreciation of the ROI cryogenic systems provide in terms of reduced yield loss, improved product quality, throughput and a focus on safety and sanitation.
Cajuns call it lagniappe: a little something extra, added for good measure. Donut makers do it with a baker’s dozen.
It took half a century, but the San Francisco treat’s first truly new product hit national distribution in late 2012 when PepsiCo’s Quaker division rolled out microwavable instant rice in single-serve cups.