Featured Beverage Content
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TNTplus Vial Tests: Expert Testing Made Simple
4/25/2017
The launch of the world’s first ready-to-use reagent packages for photometric analysis in the 1960s had a substantial effect on water analysis.
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Recognized Results Based On Quality Assurance And Quality Control
4/25/2017
Analysis and quality assurance measures are inseparably interlinked. There is much more to ensuring high quality measurement results than simply the type of analytical method (standard/norm vs. operational analysis) that is used.
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Trump And Food Safety: How The Industry Is Responding To Executive Orders
4/24/2017
Back in January, Food Online’s editor, Sam Lewis, penned a column covering a few predictions for the food industry in 2017. One of these predictions was the impact President Trump would have on the FDA, FSMA, and other food safety policies and legislation. In this column, I will illustrate the influence the President’s Executive Orders have had on the industry over the last several months, as well as how the industry is responding.
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Recall Communications — How To Interact Effectively With The FDA
4/21/2017
Unfortunately, food recalls aren’t a matter of “if one happens,” they are a matter of “when one happens.” And when one happens to your company, will you be able to quickly and effectively communicate it with the FDA? This article will illustrate the recall process and offer suggestions to help you get through it.
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Building & Maintaining A Strong Food Product Portfolio
4/20/2017
When it comes to developing a new food product, there are two main categories: new-to-market concepts and new flavors of existing products. Of the two, new flavors often require less legwork to make the sale, but the innovative products (if done properly) may have the larger return on investment. Both categories of products are risky though, in their own ways. This column will weigh each approach and offer insights to help you bring new products to your portfolio.
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Practical Tools For Getting Ahead Of Food Fraud
4/6/2017
Food fraud, or Economically Motivated Adulteration (EMA), costs the food industry billions of dollars annually. Fraudsters intentionally misrepresent the true identity of food ingredients, artificially enhancing them with illegal dyes, concealing the use of undeclared banned biocides, or palming off counterfeits while evading detection. But, you can fight food fraud with powerful proactive tools that can help you anticipate and reduce your company’s vulnerability to EMA.
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8 Ways Aging Software Harms Food Businesses
3/30/2017
When was the last time you upgraded your ERP system? If you’re like your peers, then the answer is “not in recent memory.” This paper outlines eight reasons to continuously update your business software.
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Rapid Pathogen Detection Methods — What To Consider
3/23/2017
Rapid methods of pathogen testing have been gaining acceptance in the food industry. Recent advances in technology result in faster detection and identification of pathogens, more convenient, more sensitive, more reproducible, and more specific than conventional methods. This article will detail several rapid pathogen detection methods, their benefits, and offer guidance to which ones your company should choose.
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Food Defense Requires A Collaborative Offense
3/21/2017
Bridging the gaps between the food industry and law enforcement, along with creating long-lasting, mutually-beneficial partnerships is essential in food defense efforts. This article will explain some of those efforts, their benefits, and how the food industry can continue to collaborate to protect the food supply chain.
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What's Next In Continuous UV Light Technologies For Liquid Products?
3/15/2017
Short-wave ultraviolet irradiation (UV-C, 200−280 nm) offers one of the most promising, non-thermal technologies that could provide food processors with a safe, energy-efficient, and cost-effective way to gain an added measure of safety and extended shelf life. This article will discuss pros and cons of the existing UV units and introduce new commercial UV technology that can be used to treat products with low and extra low UV-C light transmission (UVT).