The 21st Annual Food Safety Summit occurred last week in Rosemont, IL, at the Donald E. Stephens Convention Center, and over 1,400 food safety professionals representing the leading foodservice and retail establishments, manufacturers and processors, distributors, regulators, and academicians attended.
Today’s technology-focused world has morphed the way our society operates, creating a highly complex and globally interconnected landscape that is fundamentally changing the way foods move from farm to table.
Grocer is the latest company to adopt blockchain-based traceability system for global food ecosystem
April 16, 2019
Albertsons Companies, one of the largest food and drug retailers in the United States, is joining the blockchain-based IBM Food Trust network and will begin piloting the technology to improve how food is traced from farm to store shelf.
69% of consumers are not confident they know what GMOs are, and less than a third of Americans (32%) say they are comfortable with the use of GMOs in their food products.
October 9, 2018
GMO Answers, an initiative committed to responding to consumer questions about how their food is grown, released the findings of a new YouGov survey, finding that a majority of Americans aren't confident they definitely know what genetically modified organisms (GMOs) are.
The deployment of an IoT solution provides a “second pair of eyes” that continuously manages and monitors key equipment within the facility, freeing up time to perform other critical, necessary tasks and activities.
Severin Weiss, CEO of SpecPage and an expert in integrated software process solutions for recipe-based food and beverage processors, thinks PLM (product lifecycle management) and PDM (product data management) are two sets of tools that can help food processors avoid using fraudulent ingredients from less-than-scrupulous suppliers.
Panelists rated the pungency of the blue cheese significantly higher in the cow barn setting than in the sensory booth or the virtual park bench.
October 5, 2018
Food scientists from Cornell University, Ithaca, N.Y., used virtual reality (VR) to show how people's perception of real food can be altered by their surroundings, according to "Dynamic Context Sensory Testing–A Proof of Concept Study Bringing Virtual Reality to the Sensory Booth."