Prevention and Management of Product Recalls in the Processed Food Industry: An Exporter's Perspective

2007 ◽  
pp. 229-254
Keyword(s):  
Food Industry ◽  
Product Recalls ◽  
Processed Food

EXPRESS: The Gift of Data: Industry-Led Food Reformulation and the Obesity Crisis in Europe

2020 ◽  
pp. 074391562098384
Author(s):  
Norah Campbell ◽  
Sarah Browne ◽  
Marius Claudy ◽  
Melissa Mialon ◽  
Hercberg Serge ◽  
...  
Keyword(s):  
Public Health ◽  
Food Industry ◽  
Processed Food ◽  
Policy Makers ◽  
Intelligence System ◽  
Gift Economy ◽  
Nutrition Policies ◽  
The Gift ◽  
Marketing Intelligence ◽  
The Impact

Ultra-processed food manufacturers have proposed that product reformulation should be a key strategy to tackle obesity. In determining the impact of reformulation on population dietary behaviours, policy makers are often dependant on data provided by these manufacturers. Where such data are “gifted” to regulators there may be an implicit expectation of reciprocity that adversely influences nutrition policies. We sought to assess Europe’s industry-led reformulation strategy in five countries deploying critical policy studies as an approach. We found that interim results on industry-led food reformulation did not meet their targets. Information asymmetries exist between food industry and policy makers: the latter are not privy to marketing intelligence and must instead rely on data that are voluntarily donated by food industry actors. These data represent a distorted snippet of the marketing intelligence system from whence they came. Because these data indeed bear all the hallmarks of a gift, regulatory and public health authorities operate within a gift economy. The implications of this “data gift economy” are strategic delay and goal-setting when the field is not visible. Ultimately, this could diminish the implementation of public health nutrition policies that are contrary to the commercial interests of ultra-processed food producers.

scholarly journals Capsaicinoids and pungency in Capsicum chinense and Capsicum baccatum fruits1

2018 ◽  
Vol 48 (3) ◽  
pp. 237-244 ◽  
Author(s):  
Narda Gavilán Guillen ◽  
Richard Tito ◽  
Norma Gamarra Mendoza
Keyword(s):  
Food Industry ◽  
Dry Weight ◽  
Market Condition ◽  
Processed Food ◽  
Capsicum Chinense ◽  
Lower Content ◽  
Dried Fruits ◽  
Edible Seeds ◽  
Edible Parts ◽  
Fruit Part

ABSTRACT Capsicum chinense Jacq. and C. baccatum var. pendulum fruits are widely used in the food and processed food industry, in Peru, but their seeds and placentas are discarded as residues. This study aimed to quantify the proportion of edible (pericarp) and non-edible (seeds, placenta and interlocular septa) parts of the fruits, in market condition (semi-dried fruits of C. chinense and fresh fruits of C. baccatum), as well as to quantify the capsaicinoids and their pungency, in extracts of each fruit part previously dried. The pericarp represents 63 % and 85 % of the fruit, respectively for C. chinense and C. baccatum. The placenta stands for ~10 % of the fruit in both species, whereas, for the seeds, the index is 23 % in C. chinense and 5 % in C. baccatum. The content of capsaicinoids and pungency vary among the fruit parts and the species. High contents of capsaicinoids and pungency are found in non-edible parts of the fruit, mainly in the placenta (79 % in C. chinense and 51 % in C. baccatum). Regardless of the fruit part and species, the capsaicin was the major component of capsaicinoids (4,399 ug g-1 and 1,582 ug g-1 of the dry weight in C. chinense and C. baccatum, respectively), while dihydrocapsaicin and nordihydrocapsaicin reached a lower content. C. chinense contains more capsaicinoids and, thus, a much higher level of pungency than the C. baccatum fruits.

scholarly journals The Use of Essential Oils in Active Food Packaging: A Review of Recent Studies

2019 ◽  
Vol 7 (11) ◽  
pp. 1799
Author(s):  
Muhammad Zeeshan Akram ◽  
Sema Yaman Fırıncıoğlu ◽  
Hassan Jalal ◽  
Sibel Canoğulları Doğan
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Food Industry ◽  
Food Packaging ◽  
Biological Activities ◽  
Food Additives ◽  
Biodegradable Films ◽  
Processed Food ◽  
Active Food Packaging

Public concern on the excessive use of synthetic food additives has raised a great interest to use natural products due to their potential in food and pharmacological industries. Nowadays, chemical food additives are questioned due to their contribution to the health risks and environmental impacts. Among natural additives, essential oils (EOs) are extracted from aromatic compounds and responsible for their biological activities namely antimicrobial and antioxidant capacity. Incorporation of bio-active compounds particularly EOs directly in food or edible/biodegradable food packaging seems to enhance the shelf life and quality characteristics of processed food and protect the consumers against oxidative and bacterial deterioration effects. However, inclusion of EOs in films/coatings for food packaging may put some effects on various properties (optic, tensile and etc.), which can affect the consumer acceptability. Their addition in food can cause some allergic and hypersensitivity reactions to the individuals who use them often. This paper aims to review the latest findings on the use of EOs incorporated with edible/biodegradable films and coatings to enhance the shelf life and quality of the food. Further investigations about essential oils are expected to clarify their exact action and build up their standard use in food industry.

Production and characterization of curcumin microcrystals and evaluation of the antimicrobial and sensory aspects in minimally processed carrots

2017 ◽  
Vol 8 (5) ◽  
pp. 1851-1858 ◽  
Author(s):  
Anderson Clayton da Silva ◽  
Priscila Dayane de Freitas Santos ◽  
Nicole Campezato Palazzi ◽  
Fernanda Vitória Leimann ◽  
Renata Hernandez Barros Fuchs ◽  
...  
Keyword(s):  
Food Industry ◽  
Processed Food ◽  
Minimally Processed

Nontoxic conserving agents are in demand by the food industry due to consumers concern about synthetic conservatives, especially in minimally processed food.

The future of traceability within the U.S. food industry supply chain: a business case

2015 ◽  
Vol 64 (1) ◽  
pp. 129-146 ◽  
Author(s):  
Sameer Kumar ◽  
Dawn Heustis ◽  
Jacqueline M Graham
Keyword(s):  
Supply Chain ◽  
Radio Frequency Identification ◽  
Food Industry ◽  
Business Case ◽  
Specific Information ◽  
Management Support ◽  
Processed Food ◽  
Content Type ◽  
The Us ◽  
Food Manufacturer

Purpose – The purpose of this paper is to analyze the US food industry supply chain based on a case study of a leading US global processed food manufacturer to determine areas for improvement in the recall process to reduce the possibility of harming consumers with unsafe products. Design/methodology/approach – Current US Food and Drug Administration and US Department of Agriculture regulations were evaluated to understand the minimum requirements placed upon members of the supply chain within the US food industry. Thereafter, a situation analysis was conducted followed by a cause and effect analysis to illustrate weaknesses within typical recall procedures. Substantiation of the analysis was based on specific information provided by managers from various functional areas of the processed food manufacturer in their interviews and their perspective about the recall/traceability process and its complexities. Findings – Improvement concepts considered were: the implementation of Radio Frequency Identification Technology (RFID); the Food Marketing Institute (FMI) Recall Portal; and standardized global regulations within the food industry. Various phases of RFID are being piloted within the US food industry, but are not yet being widely studied due to the lack of immediate implementation requirements. Specific results pertaining to the FMI Recall Portal are not available due to its recent launch. Research indicated various regulatory processes implemented in individual countries, but no global standards have been agreed upon and initiated. Practical implications – The improvement ideas have implications for timely communication among supply chain partners, resulting in less contaminated product in the hands of consumers. The ability to make these improvements will require collaboration among global suppliers through global regulations and top management support. Originality/value – Understanding the gaps within current regulations and emphasizing the global footprint of how the food industry truly transformed itself into a global marketplace. Future studies need to focus on the cost impact of full RFID implementation across the entire food industry, with an understanding of cost burden ownership and worldwide integration.

scholarly journals Monitoring and characterization of compost obtained of sludge of ultra-processed food industry by conventional and spectroscopic analyses

2019 ◽  
Vol 40 (1) ◽  
pp. 39 ◽  
Author(s):  
Cleber Pinto da Silva ◽  
Bruna Pompermayer Meotti de Almeida ◽  
Sandro Xavier de Campos
Keyword(s):  
Food Industry ◽  
Processed Food ◽  
Spectroscopic Analyses

A compostagem de lodo da indústria de alimentos ultra processados em pilhas foi avaliada através de parâmetros físico-químicos, fitotóxicos e espectroscópicos. As pilhas apresentaram fase termofílica por aproximadamente duas semanas. Após 90 dias, o índice de germinação de sementes (IGS) atingiu valores de 62.5% para a pilha 1 e 87.5% para a pilha 2. As análises espectroscópicas revelaram a degradação de estruturas alifáticas / polissacarídicas e o aumento de grupos funcionais oxigenados presentes nos ácidos húmicos. As concentrações de íons metálicos estavam abaixo do valor máximo permitido pela legislação atual. O processo de compostagem em pilhas foi eficiente para degradar o lodo da indústria de alimentos ultra processados, associado à poda de jardim ou serragem, resultando em compostos maduros.

scholarly journals Iodine Intake through Processed Food: Case studies from Egypt, Indonesia, the Philippines, the Russian Federation and Ukraine, 2010-2015

2017 ◽  
Author(s):  
Jacky Knowles ◽  
Frits van der Haar ◽  
Magdy Shehata ◽  
Gregory Gerasimov ◽  
Bimo ◽  
...  
Keyword(s):  
Case Studies ◽  
Russian Federation ◽  
Food Industry ◽  
Daily Intake ◽  
Iodine Intake ◽  
The Philippines ◽  
Iodized Salt ◽  
Potential Contribution ◽  
Processed Food ◽  
The Russian Federation

The current performance indicator for universal salt iodization (USI) is the percent of households using adequately iodized salt. However, the proportion of dietary salt from household salt is decreasing with the increase in consumption of processed foods and condiments globally. This paper reports on case studies supported by the GAIN-UNICEF USI Partnership Project to investigate processed food industry use of adequately iodized salt in contrasting national contexts. Studies were conducted in Egypt, Indonesia, the Philippines, the Russian Federation, and Ukraine. In all cases, the potential iodine intake from iodized salt in selected food products was modelled according to the formula: Quantity of salt per unit of food product x minimum regulated iodine level of salt at production x average daily per capita consumption of the product. The percent of adult recommended nutrient intake for iodine potentially provided by the average daily intake of bread and frequently consumed foods and condiments was from 10% to 80% at the individual product level. The potential contribution to iodine intake from the use of iodized salt in the processed food industry is of growing significance. National USI strategies should encourage co-operative industry engagement and include regulatory monitoring of iodized salt use in the food industry in order to achieve optimal population iodine status.

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