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Solutions today for tomorrow's global food industry.

Tip of the Week: The Education of Bacillus Cereus Starts Here
Tip of the Week: The Education of Bacillus Cereus Starts Here
Bacillus cereus is a Gram-positive, endospore-forming aerobic to facultatively anaerobic rod-shaped bacterium commonly found in soil, water, plant, and animal products. B. cereus has been implicated in several foodborne illness outbreaks this year.
2084 Views
Tip of the Week: Balancing Cake Doughnut Formulations
Tip of the Week: Balancing Cake Doughnut Formulations
An optimum doughnut can also be achieved when key ingredients are all balanced at relatively higher or lower levels than the true optimum.
1794 Views
Can You Spot the Missing Elements Required By New Regulations In This Food Label Photo?
Can You Spot the Missing Elements Required By New Regulations In This Food Label Photo?
Test your food label knowledge to see how quickly you can find the missing elements that are required by the new regulations in this photo.
5029 Views
Tip of the Week: Whole Grains For Healthy Baking
Tip of the Week: Whole Grains For Healthy Baking
Millions of people set a New Year's resolution to eat healthy and eliminate excess. This Tip of the Week focuses on how food manufacturers can integrate healthy baking into existing lines of baked goods.
1868 Views
The Ultimate List of AIB International's Food Safety Online Training
The Ultimate List of AIB International's Food Safety Online Training
This guide will walk you through how to maximize all of AIB International's offerings in food safety training online and help you determine which course is the best for you.
1641 Views
Tip of the Week: Technical Amendments Released by FDA that You Need to Know
Tip of the Week: Technical Amendments Released by FDA that You Need to Know
The Food and Drug Administration released a technical amendment effective December 21, 2018, that amends Section 21 of the Code of Federal Regulations (CFR) by correcting errors in labeling examples, restoring missing information, updating cross-references and revising Appendix B of part 101. Here's what you need to know:
6168 Views
Tip of the Week: Maturing Agents
Tip of the Week: Maturing Agents
As flour naturally ages, its baking performance improves as proteins are strengthened. Maturing agents are additives that similarly change the baking properties of flours by strengthening the wheat gluten network in a shorter time.
3703 Views
Food Defense Plan Insight for Success
Food Defense Plan Insight for Success
For anyone struggling with mitigation action and rationale the first thing you can start doing is to make a plan! Read AIB International’s Food Defense Expert Earl Arnold’s guidance for actionable steps to take.
1618 Views
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