The American Frozen Food Institute addresses fundamental FSMA requirements and provides guidance on how these requirements can be blended into existing in-plant food safety programs.
NutriFresh Services, LLC, an Edison, N.J.-based subsidiary of NJ Frozen Storage (NJFS), is scheduled to open what is said to be New Jersey’s first high-pressure processing (HPP) tolling facility with the help of a Hiperbaric 300 machine.
Photohydroionization (PHI) technology is an all-natural oxidation technology that acts as an additional strategic intervention for trimmings and whole muscle and allows for the anti-microbial treatment of meat products without leaving chemical residues.
The National Restaurant Association, Washington, D.C., unveiled new research that shows a substantial number of restaurant operators are implementing sustainability best practices into their businesses.
Refrigerated & Frozen Foods zeroes in on six refrigerated and frozen foods producers who showcase cutting-edge food processing, food safety and new product introductions.
High-pressure processing offers a wealth of benefits to the cold food industry. Here, suppliers offer insight as to how cutting-edge equipment extends shelf life, while processors outline the advantages of adopting HPP technology.
Perdue Foods, Salisbury, Md., removed all antibiotics from its chicken hatcheries, setting a standard that defines the responsible use of antibiotics in poultry production.
Food Sentry, LLC, a global food source monitoring company based in Albuquerque, N.M., released its latest Food Risk Rating Guide, an analysis of 3,400 food safety violations associated with products exported from 117 different countries that occurred in 2013.
DuPont Nutrition & Health, Wilmington, Del., launched its Detect + Protect solutions service, an integrated food protection program that combines the knowledge of a global team of experts in food microbiology, microbial detection and food protection with proprietary analytical processes to give food manufacturers customized solutions.
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