Food Safety Magazine  |  February 2015

There are typically a myriad of unknowns associated with the safe use of novel preservation technologies in the production of foods and beverages intended for human consumption. Chief among these are concerns for food safety and regulatory acceptance. Confirming food safety is a daunting undertaking.Validating food safety involves every element of the manufacturing process. Consideration must be given to microbial stability, toxicology, product and packaging interactions, process capability and product stability and chemistry, as well as possible harmful effects of the stabilization process. In most cases, there will also be the need to provide objective data that confirm, with a high degree of confidence, that the product meets the safety expectations of the various regulatory agencies. Under certain circumstances, the rigor demanded for confirming safety and regulatory compliance, when joined with the high associated cost, has served to slow or deter commercialization and therefore the uptake of novel processing and preservation methods. [continue reading]

Source: Novel Food Safety Technologies Emerge in Food Production

US Army  |  May 2012

Virtually every kitchen in America has at least one, and pretty much everyone knows how to use the technology to at least cook a bag of popcorn.

Right, it’s the microwave oven, which debuted around the middle of the last century and long ago lost its uniqueness. [continue reading]

Source: Microwave technology could revolutionize combat feeding

Illinois Institute of Technology  |  February 2009

The National Center for Food Safety and Technology (NCFST), Illinois Institute of Technology (IIT) and Avure Technologies, Inc., announced today that the U.S. Food and Drug Administration (FDA) has accepted the research institute’s filing of a new food sterilization process. The NCFST filing is the first ever petition to FDA for the commercial use of pressure-assisted thermal sterilization (PATS) processes for application in the production of low acid foods. [continue reading]

Source: NCFST Receives Regulatory Acceptance of Novel Food Sterilization Process

Bakery and Snacks  |  April 2007

The food factory of the future will be smaller than the massive production plants of today, with more automation and the flexibility to switch to new products at the push of a button. [continue reading]

Source: Changing demands driving evolution of food factories