Since joining the cereal division of Kerry Inc., Beloit, WI, seven months ago as a research and development technologist, I’ve learned about an array of technologies that I had limited exposure to previously.
Food safety is increasingly becoming a global challenge. Recent foodborne illness outbreaks involving a wide range of food products have clearly shown that food pathogens such as Salmonella, Listeria and E. coli have breached their natural habitats.
Nearly 15 years ago, a definition for whole grains was developed, based on scientific information from the American Association of Cereal Chemists (now AACC International).
The number of firms recalling product due to foreign material contamination has increased by 157% in the past six years. While metal fragments have been the leading cause, there have been several food product recalls related to plastic fragments.
As demand for gluten-free products continues to increase, more manufacturers are entering this niche market, developing a wide range of products in various categories.
It’s no surprise that fiber, with its significant consumption benefits, is a frequently discussed nutrient. I strive to serve my family a balanced dinner that helps meet our fiber goals. Still, my family struggles with meeting the goals. And we’re not alone.
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