In this issue of Hot Source, food supply, security and sustainability comes to the fore with the publication of new principles for Responsible Investment Agriculture and Food Systems, by the Committee on World Food Safety (CFS) under the auspices of the Food and Agriculture Organisation of the UN (FAO).
EFSA Publishes Safety Assessment of Selenium Nanoparticles for use in Active Food Contact Materials
The European Food Safety Authority (EFSA) Panel on Food Contact Materials, Enzymes, Flavorings, and Processing Aids evaluated food contact material (FCM) Substance No. 1070, which incorporates selenium nanoparticles into the adhesive middle layer of multilayer laminates with an outside polyethylene terephthalate (PET) layer and an inner polyolefin (food contact) layer. The results of the Panel’s evaluation are published in the January 2018 issue of the EFSA Journal in an article entitled “Safety...
Using XRF to ensure food safety
The giants in the food and beverage industry are using handheld X-ray fluorescence (HHXRF) analysers as part of their quality control procedure to ensure rigorous food safety.Food manufacturing often involves mechanical steps such as chopping, slicing, or mincing, which are carried out by machinery with moving metal parts (e.g. blades). In time, these parts can wear, resulting in small metal fragments being introduced in the food production line. To detect metal contamination before the final processing stage,...
Ensuring consistent, reliable safety in the global food supply
Abstract / Summary Waters is a leader in developing food and water quality testing systems that incorporate analytical standards and reagents, sample preparation products, chromatographic columns, instrumentation, and data management software. Our comprehensive solutions offer food and beverage laboratories the tools needed to check compliance with food and environmental regulations, decrease operational costs, increase productivity, and ensure consumer safety. Read our in-depth application notes to learn...
Measurement, Motivations And Opportunities To Waste Less Food
Oregon Department of Environmental Quality releases findings on psychological, socio-economic and structural drivers that contribute to generation of preventable wasted food in households. An estimated 30 to 40 percent of all food produced and imported for consumption in the United States is never eaten. In Oregon, as part of a statewide strategy to prevent the wasting of food, the Oregon Department of Environmental Quality (DEQ) has partnered with Portland State University’s Community Environmental...
Detection of allergens in processed foods: the next analytical challenge
Those of us involved in the food allergen analytical community are constantly striving to improve allergen detection methods. One of the areas of focus in recent years has been to investigate how we can enhance the detection of allergens present in processed foods.The majority of the food and drink we consume has been processed or modified in some way, this processing brings about many benefits in terms of food safety, preservation and taste. Processing changes the characteristics of the ingredients used to make...