Food Safety Magazine, June/July 2012

More documents

Recommendations

Info

ReguLATORY REPORT By Markus Lipp, Ph.D. Beverages at the Forefront of Innovation in Booming Functional <strong>Food</strong> Market Formulating with natural, novel and other ingredients poses new quality challenges In the universe of foods, beverages offer tremendous opportunities for innovation. A key area of focus for industry today is functional beverages—the fastestgrowing sector of the functional food market. These range from drinks that claim to improve athletic endurance, energy, hydration and health (with the latter encompassing general wellness/immunity, bone/joint, cognitive, digestive and other areas); enhance beauty and relaxation and promote weight loss. The wide variety of functional claims appeals across demographic groups, from adolescents to baby boomers. In addition to capitalizing on the trend of functional ingredients, beverages meet the growing demand for convenience foods. As such, companies of all sizes are investing heavily in the area of functional beverages. Of course, the building blocks for these new functional beverages are their ingredients. Sometimes, functional drinks are fortified with traditional vitamins and minerals. In other cases, manufacturers are looking to novel ingredients, such as açaí, pomegranate or the next so-called superberry, or to natural and/or low-calorie sweeteners such as stevia or monk fruit. Other areas of interest include beverages incorporating omega-3 fatty acids, probiotics and dietary fiber. The list is endless. These new opportunities also bring new challenges, ranging from formulation to marketing. However, the most critical of these must be ensuring the quality and safety of these ingredients and, in turn, the final beverage product. Ensuring Quality: A Tall Order As manufacturers look for new ways to differentiate their products and appeal to consumers, the demand for novel ingredients and those of proven popularity is unremitting. This draws new ingredient suppliers from all over the world into the market, which food companies rely upon to formulate their new beverage products. The choice of global suppliers is often based on their ability to provide lower-cost ingredients. However, there are other reasons as well. Certain natural ingredients, for instance, may be indigenous only to certain parts of the world and thus are acquired from suppliers in those regions. Açaí berries, which thrive in the tropical climates of Central and South America, are one example. However, as manufacturers source raw materials from around the globe, they are challenged to ensure the authenticity—that is, the identity, quality and purity—of what they are purchasing. In considering ingredient suppliers, manufacturers may be presented with less expensive items that claim the same authenticity as a higher-priced one, but how can one ensure it is actually an equivalent ingredient? Standards to establish the identity, quality and purity of food ingredients are necessary to help ensure that the purchaser is acquiring the expected product. While periodic supplier quality checks seem a basic requirement, particularly in the multibillion-dollar food industry that employs so many quality and safety systems, this practice evidently is not employed as often as would be expected. The <strong>Food</strong> Chemicals Codex (FCC), published by the U.S. Pharmacopeial Convention (USP), is a compendium of internationally applicable standards designating the identity, quality and purity of more than 1,100 food ingredients. Any food ingredient legally marketed anywhere in the world is eligible to be added to the compendium. These standards are useful in a variety of 34 F o o d S a f e t y M a g a z i n e
control your WOrLd with LIGHTNING MVP ® One instrument. Multiple tests. One report. Monitor hygiene and QA programs with unmatched accuracy and efficiency. The LIGHTNING MVP offers real-time monitoring for ATP, chemical concentration, pH, conductivity, and temperature with a single instrument, providing everything you need to make informed quality control decisions. Results can be viewed on screen or uploaded to a PC for reporting and recordkeeping to ensure GMP and HACCP compliance. Find out how the LIGHTNING MVP can streamline your testing program, saving you money. •ATP •Concentration •pH •Conductivity •Temperature Visit us at www.biocontrolsys.com or contact us at 1.800.245.0113. PATHOGEN TESTING • HYGIENE AND HACCP MONITORING • QUALITY ASSURANCE TESTING
Page 2 and 3: There’s an App for That Download
Page 4 and 5: June/July 2012 Vol. 18, No. 3 FEATU
Page 6 and 7: Editor’s Letter It’s All About
Page 8 and 9: News Bites FDA Announces Final Stra
Page 10 and 11: News Bites 2012 Food Safety Summit
Page 12 and 13: GUEST EDITORIAL By Eric Mittenthal,
Page 14: Testing By Kara Baldus, M.B.A., and
Page 17 and 18: Testing in order since their presen
Page 19 and 20: Food Allergen Testing Almond · Bra
Page 21 and 22: Bringing Roka to your backyard. Rok
Page 23 and 24: SANITATION result of cells layering
Page 25 and 26: Focus on TRACEABILITY Recognize the
Page 27 and 28: Is your surface testing all it’s
Page 29 and 30: PROCESS CONTROL a busy loading/unlo
Page 31 and 32: PROCESS CONTROL tracking program. T
Page 33: PROCESS CONTROL Date Time Seal # Cl
Page 37 and 38: ReguLATORY REPORT tional ingredient
Page 39 and 40: October 28-31, 2012 McCormick Place
Page 41 and 42: It’s Your Job to Protect Your Bra
Page 43 and 44: Make food pathogen detection Super
Page 49 and 50: Our new Autoplate ® Spiral Plating
Page 51 and 52: Crisis Management: How to Handle Ou
Page 53 and 54: mitment to public safety and health
Page 55 and 56: MORE THAN JUST AN ATP SYSTEM... •
Page 57 and 58: SPOTLIGHT: MEAT AND POULTRY Technol
Page 59 and 60: Quality Assurance. Sept. 18-20 FOOD
Page 61 and 62: Category: BEVERAGES decide whether
Page 63 and 64: 6200 Aurora Avenue, Suite 200W | De
Page 65 and 66: CONSUMER TRUST able source of nutri
Page 67 and 68: CONSUMER TRUST Food industry claims
Page 69 and 70: what’s hiding Contaminants emerge
Page 71 and 72: Category: BEVERAGES product sterili
Page 73 and 74: Category: BEVERAGES Process step Ha
Page 75 and 76: Pathogen Detection Neogen Corporati
Page 77 and 78: SANITATION allow it to work for a p
Page 79 and 80: Focus on TECHNOLOGY (continued from
Page 81 and 82: Category: BEVERAGES Gordana Ristovs
Page 83 and 84: Advertisers Index Advanced Instrume

Food Safety Magazine, June/July 2012

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?