Wednesday, 31 July 2013

WARNING: Dangerous Food Safety Mistakes

Dangerous Food Safety Mistakes


Sometimes a simple mistake can have grave consequences. What may seem like a small food safety mistake can cause serious illness with long-term consequences.
When it comes to some germs, such as Salmonella, all it takes is 15 to 20 cells in under-cooked food to cause food poisoning. And just a tiny taste of food with botulism toxin can cause paralysis and even death.
Here are some common food safety mistakes that have been proven to cause serious illness as published in foodsafety.gov

Mistake #1: Tasting food to see if it’s still good

Why: You can’t taste (or smell or see) the bacteria that cause food poisoning. Tasting only a tiny amount can cause serious illness. 
Solution: Throw food out before harmful bacteria grows. Check the Safe Storage Times chart to be sure.

Mistake #2: Putting cooked meat back on a plate that held raw meat

Why: Germs from the raw meat can spread to the cooked meat.
Solution: Always use separate plates for raw meat and cooked meat. The same rule applies to poultry and seafood.

Mistake #3: Thawing food on the counter

Why: Harmful germs can multiply extremely rapidly at room temperature. 
Solution: Thaw food safely
    • In the refrigerator
    • In cold water
    • In the microwave

Mistake #4: Washing meat or poultry

Why: Washing raw meat or poultry can spread bacteria to your sink, countertops, and other surfaces in your kitchen. 
Solution: Don’t wash meat, poultry, or eggs.

Mistake #5: Letting food cool before putting it in the fridge

Why: Illness-causing bacteria can grow in perishable foods within two hours unless you refrigerate them
Solution: Refrigerate perishable foods within 2 hours (or within 1 hour if the temperature is over 90˚F.

Mistake #6: Eating raw cookie dough (or other foods with uncooked eggs)

Why: Uncooked eggs may contain Salmonella or other harmful bacteria. 
Solution: Always cook eggs thoroughly. Avoid foods that contain raw or undercooked eggs.

Mistake #7: Marinating meat or seafood on the counter

Why: Harmful germs in meat or seafood can multiply extremely rapidly at room temperature. 
Solution: Always marinate meat or seafood in the refrigerator.

Mistake #8: Using raw meat marinade on cooked food

Why: Germs from the raw meat (or seafood) can spread to the cooked food. 
Solution: You can reuse marinade only if you bring it to a boil just before using.

Mistake #9: Undercooking meat, poultry, seafood, or eggs

Why: Cooked food is safe only after it’s been cooked to a high enough temperature to kill harmful bacteria 
Solution: Use the Safe Minimum Cooking Temperatures chartand a food thermometer.

Mistake #10: Not washing your hands

Why: Germs on your hands can contaminate the food that you or others eat. 
Solution: Wash hands the right way—for 20 seconds with soap and running water.
Check out my latest e-book entitled: "Social Media Marketing in Agri-Foods: Endless Profit and Painless Gain"



The book is available on Amazon and Kindle for $4.99 USD. Visit amazon/Kindle to order now:
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FDA PROPOSES 2 RULES TO BOLSTER SAFETY OF IMPORTED FOODS

FDA PROPOSES 2 RULES TO BOLSTER SAFETY OF IMPORTED FOODS

WASHINGTON—The U.S. Food and Drug Administration (FDA) today issued two proposed rules under the Food Safety Modernization Act (FSMA) aimed at strengthening assurances that imported food meets the same safety standards as food produced domestically. Currently, imported food comes into the United States from about 150 different countries and accounts for about 15% of the U.S. food supply.
The new measures are part of the effort mandated by Congress to modernize the food-safety system and focus on preventing food-safety problems, rather than relying primarily on responding to problems after they have occurred.

Under the proposed rule for Foreign Supplier Verification Programs (FSVP), importers would need to verify that their suppliers are meeting the same U.S. safety standards required of domestic producers. The proposed regulations vary based on the type of food product (such as processed foods, produce, and dietary supplements), the category of importer, the nature of the hazard in the food, and who is to control the hazard.

Under the proposed rule for Accreditation of Third Party Auditors, FDA would establish a program for accreditation of third-party auditors, also known as certification bodies, to conduct food-safety audits and issue certifications of foreign facilities and the foods for humans and animals they produce. The proposed rule would implement Section 307 of the FDA Food Safety Modernization Act (FSMA). Importers will not generally be required to obtain certifications, but in certain circumstances the FDA may use certifications from accredited auditors in determining whether to admit certain imported food into the United States that the FDA has determined poses a food safety risk or in determining whether an importer is eligible to participate in a voluntary program now under development for expedited review and entry of food.

The two proposed rules work together with the standards proposed in January 2013 for produce safety and preventive controls in facilities that produce food for humans. The two proposed rules will be published in the Federal Register on July 29, 2013. Comments on the proposed rules are due by 120 days from the publication date.

Sources:

Check out my latest e-book entitled: "Social Media Marketing in Agri-Foods: Endless Profit and Painless Gain"



The book is available on Amazon and Kindle for $4.99 USD. Visit amazon/Kindle to order now:
http://www.amazon.ca/Social-Media-Marketing-Agri-Foods-ebook/dp/B00C42OB3E/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1364756966&sr=1-1

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Monday, 29 July 2013

NEW FOOD TRENDS: CONSUMERS ARE DRIVING MORE PRODUCT FORMULATIONS

CONSUMERS DRIVING MORE PRODUCT FORMULATIONS

CAMBRIA, Wis.—A move to high-fiber, gluten-free and easily understood foods continues to influence the food industry in summer 2013, according to new consumer insights by Didion Milling.
As the consumer food products market shows signs of improvement over last year, Didion said consumers themselves have more sway on new product development.

“The influence of knowledgeable and informed shoppers is one of the top ten trends of 2013," said Katie Dogs, public relations manager for Didion Milling. “We notice a wide swath of the market asking for whole grains and high-fiber foods, powered by concerns of growing obesity among children, inadequate baby boomer nutrition and the growth of type 2 diabetes."

Dogs said that despite the recovering economy, the proof is in rising sales of high-fiber snack bars and cereals in recent years, with the high-fiber market expected to reach $28 billion by 2017. The gluten-free market also continues to grow faster than anticipated, with U.S. sales of gluten-free foods and beverages expected to exceed $6.6 billion by 2017.

“We see consumers getting more assertive about what they expect from the foods they buy," Dogs said. “One element of this is that they want labels with ingredients they recognize, not lists of complex additives."

Consumers are calling for increased transparency, sustainability, local sourcing and traceability in their foods, she added.
Check out my latest e-book entitled: "Social Media Marketing in Agri-Foods: Endless Profit and Painless Gain"



The book is available on Amazon and Kindle for $4.99 USD. Visit amazon/Kindle to order now:
http://www.amazon.ca/Social-Media-Marketing-Agri-Foods-ebook/dp/B00C42OB3E/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1364756966&sr=1-1

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Sunday, 28 July 2013

Ice Cream Lovers take notice - VANILLA TRUMPS CHOCOLATE AS NO. 1 ICE CREAM FLAVOR

VANILLA TRUMPS CHOCOLATE AS NO. 1 ICE CREAM FLAVOR

WASHINGTON—For the second year in a row, vanilla scooped the No. 1 spot as America’s favorite ice cream flavor, according to results of the second annual survey of International Ice Cream Association (IICA) member companies that make and distribute an estimated 85% of the ice cream and frozen dessert products consumed in the United States. Survey results also showed premium ice cream is a top seller, while frozen yogurt posts a steady increase in demand.

According to the companies participating in the survey, the top three flavors are vanilla, chocolate and butter pecan, with coffee, Neapolitan and Rocky Road tied for fourth place.

“From the rich, creaminess of a scoop of vanilla-bean premium ice cream to the convenience of a perfectly portion-controlled ice cream confection, our member companies are making a wide-range of flavors and product types that allow consumers to choose the treat that appeals to them," said Peggy Armstrong, vice president of communications for the International Dairy Foods Association. “Ice cream is a fun and nutritious food that fits into almost every lifestyle."

Premium ice cream, which has a lower amount of aeration and a higher fat content than regular ice cream, is the most popular variety with consumers. Nearly 70% of survey participants cited premium ice cream as the most popular product, followed by regular ice cream, which contains at least 10% milkfat, and novelties—defined as separately packaged single servings of a frozen dessert, such as ice cream sandwiches and fudge sticks.

Approximately 50% said they are seeing increased demand for frozen yogurt, and nearly 15% reported an increased demand for no-sugar-added ice cream.

The survey also about popular additions to ice cream, such as fruits, nuts, candies and other ingredients. The majority of companies said that pecans are the most popular nut, followed by almonds and peanuts. Eighty-six percent of companies said strawberry was the most popular fruit topping, with cherry coming in second.

Among companies offering novelties, the ice cream sandwich and ice-cream-on-a-stick tied as the most popular. Bars, push-ups, 4-ounce tubes and mini-cups are also popular products. For companies with dipping locations, it doesn’t matter how they serve it; cups, sugar cones and waffles cones are all popular. Hot fudge, sprinkles and nuts proved to be the most popular toppings.

Check out the ever-popular “Top Ice Cream Brands" Image Gallery on Food Product Design for an overview of the top-selling U.S. ice cream brands, complete with insight into company origins, recent new-product introductions and more. To complement it, visit the Image Gallery: Ice Cream—Summer's Dessert Headlines highlighting how big name brands, confectioners and independent shop owners are creating innovative twists on ice cream flavors and formats in order to generate buzz around their ice cream products in a highly competitive and in-demand market.

Sources:

Check out my latest e-book entitled: "Social Media Marketing in Agri-Foods: Endless Profit and Painless Gain"



The book is available on Amazon and Kindle for $4.99 USD. Visit amazon/Kindle to order now:
http://www.amazon.ca/Social-Media-Marketing-Agri-Foods-ebook/dp/B00C42OB3E/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1364756966&sr=1-1

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Wednesday, 24 July 2013

Want to get involved with BRANDAID Food Inc?


I have launched an Agri-food company and want to give you an opportunity to get involved.

BRANDAID Food Inc. is a privately held company based in Toronto, Canada.  Our mission is to source and brand food products from around the world and sell these products into global markets.
Building on the strong platform of conventional and organic certified, GMO free, HACCP products, BRANDAID Food Inc. will develop the retail, wholesale and food service channels capitalizing on already established market relationships.  The Branding program will be designed to develop a loyal customer base combined with extensive sales, marketing and technical support.

OPPORTUNITY
I am interested in expanding my network of food distributors and wholesalers in the EU, UK and Middle East.  If you are able to introduce me to any of your wholesale or distribution contacts and this introduction results in new business for my company, I will share the success of any transactions with these contacts with you.  If this interests you and you feel that you have some potential contacts please contact me in order to discuss specific details:


Phone: (647) 244-1063



Check out my latest e-book entitled: "Social Media Marketing in Agri-Foods: Endless Profit and Painless Gain"



The book is available on Amazon and Kindle for $4.99 USD. Visit amazon/Kindle to order now:
http://www.amazon.ca/Social-Media-Marketing-Agri-Foods-ebook/dp/B00C42OB3E/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1364756966&sr=1-1

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STARBUCKS, DANONE TO DEVELOP SPECIALTY YOGURT LINE

STARBUCKS, DANONE TO DEVELOP SPECIALTY YOGURT LINE

Published July 23, 2013 in Food Product Design
SEATTLE and PARIS—Starbucks Coffee Company and Danone today announced a strategic agreement to create and develop an exclusive line of Evolution Fresh, Inspired by Danone- branded specialty yogurt products in participating Starbucks stores and in grocery channels. The move will help Danone expand yogurt consumption in the United States, while growing Starbucks health and wellness offerings for its customers under the company’s Evolution Fresh brand.
A new portfolio of Evolution Fresh, Inspired by Danone-branded ready-to-eat Parfait Greek yogurt products will be co-created by Starbucks and Danone for exclusive distribution in the U.S. Starbucks will offer the products through its stores in Spring 2014, and Danone in grocery channels in 2015. Distribution is planned to be extended to include targeted markets around the world in a second phase that builds upon the success of the U.S. initiative.

The announcement comes nearly one month after PesiCo, Inc., took a healthier angle in the food product industry by expanding its portfolio with Muller yogurt, a nationwide brand targeting the health-conscious U.S. consumer. In 2012, the company entered into a joint venture with Theo Müller Group, Germany’s largest privately held dairy business,  to bring innovative premium yogurt products to the U.S. market. The joint venture, called Muller Quaker Dairy, opened a new yogurt manufacturing plant in May 2013 in Batavia, N.Y.

“Starbucks is committed to evolving and enhancing our customer experience with innovative and wholesome food offerings. Today’s announcement underscores this commitment through the transformation of our existing yogurt offerings and our multi-year agreement with Danone," said Howard Schultz, Starbucks chairman, president and chief executive officer. “We are energized by the strong customer response to Evolution Fresh™ offerings, and believe a strategic agreement with Danone, the world leader in fresh dairy products, affords us the perfect opportunity to grow—and elevate—the Evolution Fresh brand both in our stores and in CPG channels."

Commenting on the deal, Danone CEO Franck Riboud, said: “With a fast-growing but still low penetration of the yogurt category, the U.S. remains a key growth opportunity for Danone. The recent success of the Greek segment and our Oikos brand have confirmed the growing appeal of tasty and nutritious yogurts for U.S. consumers and established Danone’s leadership in the market. We believe this attraction will be further enhanced by our new access to millions of consumers through distribution in Starbucks stores, as well as through the addition of an exciting new brand, Evolution Fresh, Inspired by Danone."

In 2009, yogurt claimed the No. 1 spot on the NPD Group's list of top growing snack foods, with more kids ages 2 to 17 years snacking on refrigerated yogurt compared to the previous year. As U.S. consumers learn more about yogurt's health benefits as a "super food," manufacturers can expect more competition from upcoming brands in the industry.

 Sources:

Check out my latest e-book entitled: "Social Media Marketing in Agri-Foods: Endless Profit and Painless Gain"



The book is available on Amazon and Kindle for $4.99 USD. Visit amazon/Kindle to order now:
http://www.amazon.ca/Social-Media-Marketing-Agri-Foods-ebook/dp/B00C42OB3E/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1364756966&sr=1-1

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Sunday, 21 July 2013

CREATING FOOD PRODUCTS FOR DISEASE, OBESITY PREVENTION

CREATING FOOD PRODUCTS FOR DISEASE, OBESITY PREVENTION

CHICAGO—The "new frontier" in dietary health involves creating and promoting foods that contain natural inhibitors of unhealthy blood vessel formation, according to a presentation at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in Chicago. Through the process of angiogenesis, these unhealthy blood vessels form and can cause disease, obesity and inflammation.


"Blood vessels are critical to the health of every cell, every organ and for every function in the body," said William Li, M.D., president of the Angiogenesis Foundation. "Research is now showing it's possible to promote health and wellness using foods and beverages that influence angiogenesis."

Over 1 billion people throughout the world have an angiogenesis system that is “out of balance," Li said. These individuals either have or are at risk for developing abnormal blood vessel growth and related heart disease, cancer, arthritis, Alzheimer’s disease, obesity and other diseases and conditions.
There are many antiangiogenic pharmaceutical products on the market today that are successfully fighting cancer and other diseases. Several foods have the same powerful, naturally-occurring properties, including tomatoes, green tea, garlic, broccoli, dark chocolate, turmeric, tuna and olive oil.
“It’s quite eye opening," Li said. “Food is the medicine we consume three times a day. Can we use the same process (to modulate angiogenesis) at an earlier stage in healthy individuals? Can we get away from drugs and medical devices?"

Recent studies have found combining some of these foods, heating them to a certain temperature (or not heating others) and cooking foods in olive oil may enhance their antiangiogenesis abilities. These findings could impact food design and preparation, according to Vincent Li, M.D., scientific director at the Angiogenesis Foundation.





Ravi Menon, Ph.D., senior principal scientist at the Bell Institute for Health & Nutrition at General Mills, Inc., said there is a clear demand for functional foods that provide health benefits beyond what is provided by their nutritive content.

A recent survey investigated parents' attitudes of food and beverage products, and results revealed that they are unsatisfied with the healthfulness of current food and beverage options for kids. In addition, a 2012 Mintel report shows the healthfulness of a particular food is among the biggest motivating factors for consumers choosing a snack.

Developing these functional food products will require extensive tests in food safety and efficacy, as well as comprehensive efforts to educate consumers on their health benefits, Menon said. He added that the current regulatory framework struggles to accommodate the expanding repertoire of health benefits in functional foods.

"The best way to conquer society's runaway health problems is to get in front of them by preventing them in the first place," Li said. “Dietary antiangiogenesis presents an opportunity for improving health at a time that is ripe for innovation."

Sources:


Check out my latest e-book entitled: "Social Media Marketing in Agri-Foods: Endless Profit and Painless Gain"



The book is available on Amazon and Kindle for $4.99 USD. Visit amazon/Kindle to order now:
http://www.amazon.ca/Social-Media-Marketing-Agri-Foods-ebook/dp/B00C42OB3E/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1364756966&sr=1-1

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