Consumers are less confident than they were a year ago about the ability of meat and poultry packers to ensure food safety, in spite of major efforts to bolster testing and inspection of their products, according to the CMF&Z Marketing Communications' Eighth Annual Food Safety Survey.
Although it appears relatively straightforward, the making of beer -- or at least consistently good beer -- has evolved into complex science requiring tight process control.
A General Accounting Office report prepared at the request of the U.S. House Committee on Commerce concludes the benefits of food irradiation outweigh any risks, but industry insiders question if it is enough to motivate retailers to step up marketing of irradiated beef, poultry and other products.
The American Meat Institute (AMI) Foundation has unveiled a new microbiological benchmarking program to help plants compare their microbiological profiles against those of other industry companies.
With steadily increasing orders pushing its annual sales past $450 million, meat processor Koch Foods decided to construct a poultry processing plant in Fairfield, Ohio, that had the flexibility to fill any type or size of order the company received.
Purified whey proteins provide several health enhancing benefits, making them well suited for clear bottled drinks (think protein-fortified 7UP), nutraceutical foods, infant formulas and other applications.
Partners in a 3-A sanitary standards program are holding discussions regarding the development of a new third-party accreditation process for 3-A (TPA) symbol authorization.
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