Food First Blog

Food First Blog

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Solutions today for tomorrow's global food industry.

Tip of the Week: What is FDA’s Temporary Flexibility Policy for Labeling?
Tip of the Week: What is FDA’s Temporary Flexibility Policy for Labeling?
FDA recognizes that supply chain disruptions, including ingredient shortages, can lead to stoppages in food production. Some manufacturers may choose to substitute an alternate ingredient in an effort to continue producing. Because alternate ingredients may differ slightly in composition, substituting ingredients can be a challenge, as this change would most likely not be reflected in the ingredient list on the package label.
1998 Views
Preventing Allergen Cross-Contact in Your Facility
Preventing Allergen Cross-Contact in Your Facility
AIB International manager of food labeling Elaine Meloan recently explored the topic “Regulatory perspectives on labeling coconut and sesame as allergens” for Snack Food & Wholesale Bakery.
1901 Views
Is it Gluten-Free? The Rise of Clean Labels in Food Production
Is it Gluten-Free? The Rise of Clean Labels in Food Production
“How do you make it taste so good?”    “What’s your secret ingredient?”    “Can you share that recipe?”

Such familiar comments and compliments may be shared after enjoying an especially tasty food. These days, we’re also apt to hear another question added to the mix:

“Is it gluten-free?”
969 Views
Tip of the Week: Don’t Turn Treats into Tricks – Tips for Managing Allergens
Tip of the Week: Don’t Turn Treats into Tricks – Tips for Managing Allergens
With Halloween quickly approaching and candy buckets soon to be loaded with everyone’s favorite treats, people with food allergies depend on manufacturers to ensure their safety.
903 Views
Our 7 Most Popular Blog Posts from 2017
Our 7 Most Popular Blog Posts from 2017
As you sit and think about your goals for 2018, let's review our most popular blog posts so you can catch up on anything you might have missed, or gain inspiration and guidance that will help propel you in the new year.
11864 Views
How to not be the next food fraud victim
How to not be the next food fraud victim
Economic benefit is a strong driving force behind food fraud. This is not a new concept. For many years water was used to dilute milk, increasing a farmer’s yield. Gelatin was mixed with food coloring and grass seed - then sold as strawberry jam. Berry pickers would put dirt at the bottom of their baskets to get a faster payout. While fraud strategies have evolved, so has our ability to detect and prevent them. Try integrating these basic, common sense strategies into your existing programs to prevent becoming a victim of food fraud.
1567 Views
Don't Clear Your Schedule - Keep Sanitation on Task
Don't Clear Your Schedule - Keep Sanitation on Task
Master cleaning schedules are the main record in most sanitation programs. These schedules are designed to track required and completed cleaning that occurs less often than daily. It includes cleaning of equipment tools, containers, structures, and grounds. A master cleaning schedule includes the area or equipment to be cleaned, required frequency, and responsible person(s).
1906 Views
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