Industry Experts

Perspectives on sanitation efficiencies

Thu, 18 May 2017 00:00:00 -0400

An engineer’s perspective on cleaning efficiencies is scary on its own merit—and I’m certainly going to date myself here—but remember the old boil tanks sanitation was so proud and protective of?

Formulation and manufacturing challenges with gluten-free ingredients

Wed, 11 May 2016 00:00:00 -0400

The number of gluten-free products that have entered the market in recent years is quite large—almost mind-boggling. To some degree, this trend was fostered by FDA’s relatively new rule, Gluten-Free Labeling of Foods (August 2013), which allows manufacturers of foods inherently gluten-free to make such label claims. Thus, we now have gluten-free tomato sauce, a product that was probably always gluten-free.

A look at ‘free-from’ label claims

Tue, 28 Jul 2015 00:00:00 -0400

Gluten-free. Dairy-free. Nut-free. Peanut-free. Allergen-free. The food marketplace increasingly features such claims on product labels, but what do they mean? Do regulatory agencies police use of such terms?

Defining sustainable foods

Thu, 07 May 2015 00:00:00 -0400

Fresh, delicious food is the dominant consumer route to health and wellness today.

Undeclared allergens continue to plague bakery industry

Wed, 08 Apr 2015 00:00:00 -0400

Product recalls in bakery and snack categories have remained consistent over the years, with undeclared allergens the primary cause. These costly recalls are preventable!

Sustainability cues and consumer food decisions

Thu, 05 Mar 2015 00:00:00 -0500

“Sustainability” means different things to different people.

Sustaining the 'free-from' wave through safety

Thu, 05 Feb 2015 00:00:00 -0500

According to the January 2015 “Gluten-Free Foods in the U.S., 5th Edition” report from Packaged Facts, Rockville, MD, from 2009–2014, sales of gluten-free products in grain-based categories posted a 34 percent compound annual growth rate (CAGR).

Ensuring the safety of gluten-free products

Thu, 06 Nov 2014 00:00:00 -0500

August marked the completion of the gluten-free labeling rule development process. Published in August 2013 by FDA, the final rule put parameters around the voluntary use of the terms “gluten-free,” “free of gluten,” “no gluten” and “without gluten” on food labels.

Food-labeling rules impact food-packaging suppliers

Mon, 08 Sep 2014 00:00:00 -0400

Are you thinking about restocking your packaging supplies? If you are, then you have a lot to think about before making the investment.

The ins and outs of gluten-free labeling in North America

Wed, 06 Aug 2014 00:00:00 -0400

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.

A heart to heart about whole grains

Tue, 11 Mar 2014 00:00:00 -0400

As a dietitian and mom, I know first-hand that whole-grain breads and snack products have lots of health benefits, including reducing the risk of heart disease, Type 2 diabetes, obesity and some forms of cancer.

A long and winding road to ethanol reform

Wed, 12 Feb 2014 00:00:00 -0500

Last month, I had the opportunity to offer testimony in support of the Environmental Protection Agency (EPA) proposal to modestly scale back the amount of ethanol required to be produced under the Renewable Fuel Standard (RFS).

Gluten-free and FODMAPs…What’s the scoop?

Wed, 12 Feb 2014 00:00:00 -0500

Gluten has become Public Enemy Number One. Countless people follow a gluten-free diet, and just about everyone knows someone avoiding foods made with the gluten-containing grains wheat, rye and barley

The ticking regulatory clock

Tue, 10 Dec 2013 00:00:00 -0500

During and since the two-week government shutdown, there has been a lot of analysis from across the political spectrum. The analysis includes a lot of finger pointing and blame assessment. At the end of the day, it was the abdication of leadership by all parties and no coherent strategy for how to end the stalemate that lengthen the shutdown.

Helping Hispanics eat—and be—healthy

Tue, 10 Dec 2013 00:00:00 -0500

What can bakers do to improve the health of Hispanics? Plenty, and they should do it quickly. Why the urgency? According to the Centers for Disease Control and Prevention (CDC), Latinos—males and females of all ages—have among the highest obesity rates in the United States.

Enforcement changes in the food industry

Mon, 11 Nov 2013 00:00:00 -0500

On Sept. 26, the two owners of Jensen Farms, were arrested for shipping adulterated food in 2011. The charge was shipping contaminated cantaloupe, which resulted in the death of 33 people and sickened 147 people. The two brothers were arrested on misdemeanor charges of introducing adulterated food into commerce.

Great grains in the Hispanic world

Mon, 16 Sep 2013 00:00:00 -0400

When Columbus first sailed to America, its inhabitants had already developed more than 200 types of maize.

Will it really be enough for the future?

Mon, 16 Sep 2013 00:00:00 -0400

During the last few years, sustainability has received significant attention from many different groups.

Preparing for the Affordable Care Act

Fri, 16 Aug 2013 00:00:00 -0400

The long and tortuous path to enacting and implementing President Obama’s signature achievement, the Affordable Care Act, has taken yet another twist.

The current pulse of gluten-free products

Fri, 16 Aug 2013 00:00:00 -0400

There are a growing number of gluten-free products in the marketplace

Washington: The good and the bad

Mon, 11 Mar 2013 00:00:00 -0400

Frustration with Washington continues to mount, with the serious challenges facing our country.

Latinos and the American palate

Mon, 11 Mar 2013 00:00:00 -0400

There are 52 million Hispanics in the U.S., representing 16.7% of the total U.S. population. That many people are certainly having an impact on the food industry, and there’s no question that Latinos are quickly changing America’s palate.

The confusion surrounding gluten-free labeling

Mon, 11 Feb 2013 00:00:00 -0500

The explosion of gluten-free products in the marketplace is good news for people with celiac disease and gluten sensitivity.

The 2015 Dietary Guidelines: Are bakers prepared?

Mon, 10 Dec 2012 00:00:00 -0500

Is it just me or does it seem like the 2010 Dietary Guidelines for Americans and U.S. Department of Agriculture’s MyPlate came out just last week?

Foods from Around the World

Fri, 14 Sep 2012 00:00:00 -0400

Traditional Portuguese and Spanish dishes and desserts

Busting Nutrition Myths

Tue, 19 Jun 2012 09:22:00 -0400

I am 100% sure that you have received a load of “must-have” nutritional advice. The overload of life lessons like this can be quite overwhelming, not to mention scary. I used to go to bed at night questioning my nutrition skills, thinking about how in the world I missed the research proving all of those theories. Well, a quick search or even a phone call to mom (or grams), proved false.

The Gluten-Free Diet 101

Wed, 16 May 2012 14:08:00 -0400

In my first column in February, I highlighted the rapid growth of the gluten-free market and provided an overview of conditions that require a gluten-free diet for treatment, as well as other reasons why consumers may be following it.

A look at Hispanic foods

Mon, 23 Apr 2012 15:24:00 -0400

Prior to 1970’s, there was little research on food, culture, behaviors, which addressed Hispanics in America or the socio-demographic factors affecting their health. Three decades later, there is a surge of interest in Hispanics and their health, as a result of dramatic growth in the Hispanic population.

Forward Thinking About Baking Equipment Design

Tue, 20 Mar 2012 14:33:00 -0400

This past year has been an exciting one for the baking industry, especially in terms of the progress made on revising the ANSI/ASB Z50.2 Bakery Equipment Sanitation Standard (formerly known as the “BISSC Standard”). Representatives from across the baking industry, including bakers, bakery engineers, bakery equipment manufacturers and academics have come together to give their input on updating this standard.

Health and Nutritional Needs of Hispanic Customers

Thu, 19 Jan 2012 11:14:00 -0500

The 2010 Census revealed that one in every six U.S. residents is Hispanic. The U.S. Hispanic population ranks second worldwide. Unfortunately, the growing Hispanic population experiences similar health issues as non-Hispanics but the prevalence may be higher.