The food industry is undergoing rapid change, much of which is driven by high consumer and retailer expectations when it comes to food freshness, quality, safety and expedience. That’s a tall order for brands to fill while also focusing on innovation and adapting packaging to align with changing retail trends such as e-commerce.
The FDA recently held a hearing designed to include information and views related to the safety of cannabis edibles and beverages—with a strong emphasis on cannabidiol (CBD) ingredients—as well as to solicit input relevant to the agency's regulatory strategy for existing products.
While records of medical and therapeutic use of cannabis go back thousands of years, several points in history proved instrumental to furthering the ongoing body of research.
Craig Wilson, vice president of quality assurance and food safety at Costco Wholesale Corporation, was voted president of The Center for Food Integrity’s (CFI) Board of Directors. Wilson is among a new slate of officers and board members who represent the diversity of today’s food and agriculture industries, and will bring unique perspectives to CFI’s mission of earning trust in today’s food system.
For any beverage producer, water quality is a critical ingredient of the finished product. No one wants a product that’s off color, has a strange taste or contains sediment. Without crystal-clear water, a processor wouldn’t have a viable product.
The partnership includes joint distributorship, sales and promotional efforts for new and existing grain milling, processing and packaging plants in the U.S.
Bratney Companies and F.H. Schule Mühlenbau (member of the Kahl Group) have signed a strategic partnership agreement, which specifies joint distributorship, sales and promotional efforts for new and existing milling plants in the United States. This agreement allows both companies to combine their expertise, resources and experiences in grain milling applications to achieve their shared philosophy of customer satisfaction.
Dandies Marshmallows (a product of Chicago Vegan Foods) got its start when its cofounder, President and Resident Engineer Ryan Howard, wanted his son to try a marshmallow for the first time. But his son, who was a vegan since birth, was not to consume traditional marshmallows, which contain gelatin, an animal-based ingredient. So it was time for Howard, being a food process engineer, to come up with an alternative, truly vegan marshmallow—which he did in his test kitchen in April of 2008. He called the marshmallows Dandies.
Imagine the ability to track a product anywhere in the world with accuracy of within one foot—less than 31 cm. Sounds impossible, but with technology that LocatorX is developing, it can be done.