Food First Blog

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Solutions today for tomorrow's global food industry.

AIB International Expert’s Kill Step Validation Research to be Published
AIB International Expert’s Kill Step Validation Research to be Published
AIB International experts have long been recognized for their in-depth, cutting-edge knowledge of various food safety topics. The latest individual to be recognized for important scientific contributions is Kantha Channaiah, AIB International’s director of microbiology, whose kill step validation study was recently accepted for publication.
895 Views
ASB BakingTECH: Put Our Expertise to Work for You
ASB BakingTECH: Put Our Expertise to Work for You
As the baking industry’s workforce evolves, commercial bakeries will be challenged to maintain product quality and regulatory compliance. AIB International is leading efforts to train the next generation, we invite you to stop by our tabletop #426 during BakingTECH 2020, March 1-3 in Chicago.
557 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
On-Site Kill Step Consulting Takes Your Facility’s Validation to the Next Level
On-Site Kill Step Consulting Takes Your Facility’s Validation to the Next Level
Time and temperature. Not only are they important to the baking process, but both are necessary to kill harmful pathogens at the point of production, ensuring food safety and maintaining consumer confidence in your brand and products. But how do you validate the kill step as a food safety control?
913 Views
BakePro Certification: Customizing Trusted Expertise at your Convenience
BakePro Certification: Customizing Trusted Expertise at your Convenience
Training is crucial to staying ahead of the curve in the baking industry. When considering the types of training that would be most beneficial for your facility and employees, it’s important to remember the three C’s.
954 Views
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