Visit the new website at www.avitrol.com.
Visit the new website at www.avitrol.com.
As the food industry continues to expand its global footprint and capacities, numerous initiatives are being driven by public and private stakeholders and partnerships. Following are a few of the most recent from sources around the world:
Africa, Asia and Latin America. Syngenta and the U.S. Agency for International Development (USAID) have signed an updated Memorandum of Understanding (MOU) to support agriculture and food security activities in Africa, Asia and Latin America.
This renewed collaboration, which started in 2013, aims to promote food security among smallholder farmers by cooperating on improving research and development, technology adoption and farmer know-how to boost farm productivity, while also tackling new challenges like the recent invasion of the fall armyworm pest in Africa.
A key focus will be to improve the capacity of smallholder farmers to trial, adopt and safely use inputs to boost their yields as well as identifying and equipping young men and women interested in farming as a business. Selected projects will incorporate the use of advanced digital and satellite technology to enhance pest prediction and surveillance, support decision making and improve project evaluation. Programs on environmental sustainability and smallholder capacity training will further underpin Syngenta’s Good Growth Plan.
“We place great value on our continued partnership with USAID, which has helped us reach and train more smallholder farmers across the world than we would have been able to achieve alone,” said Syngenta CEO Erik Fyrwald. “USAID’s work in supporting partnerships like this helps deliver real change for farmers in terms of sustainability and profitability.”
South Asia. The current food regulations in South Asia were developed four to five decades ago. They are based on inspection of the end product and laboratory analysis which are simply unable to cope with the latest WTO requirements. However, all member countries of the South Asian Association for Regional Cooperation (SAARC) except Nepal have modernized and harmonized their national food legislations with Codex Alimentarius (Food Code) guidelines. A proactive or preventive aspect of food safety management is neither covered by the regulatory mechanism nor practiced by manufacturers and agribusiness enterprises. Such aspects of preventive mechanism and quality assurance measures are indispensable for the sustenance and survival of agro-food trade in the international market. Therefore, an SPS Agreement compatible regulatory framework plus massive education and awareness programs for all the stakeholders in production, processing and marketing operations is needed. Read more - Kathmandu Post.
Ghana. Nestlé Ghana in collaboration with the Ghana Nutrition Society has held a nutrition workshop to foster stronger collaboration to address micronutrient deficiencies in Ghana.
The workshop which was organized on the theme, “Building Nutritionally sound Partnerships through Food Fortification Agenda”, created a platform for stakeholders to dialogue on nutrition issues, raising awareness, and finding solutions to undernutrition in Ghana. The Ghana Standards Authority (GSA) and the Food and Drugs Authority (FDA) were present to speak on “Observing Regulations and Standards: means to contributing to Healthier Lifestyle” and “Food Quality and Safety Measures – FDA’s Perspective” respectively. Read more - GhanaWeb.
Punjab. The Punjab Food Authority (PFA) sealed a confectionery unit for failing to meet food standards laid down by the authority by PFA during an operation against substandard food suppliers and manufactures in the provincial metropolis. The PFA also issued notices to 42 food points and imposed a fine of Rs 31,000 to many other eateries. Read more - Daily Times.
FDA has issued a proposed rule to revoke its regulation authorizing the use of health claims on the relationship between soy protein and coronary heart disease on the label or in the labeling of foods. The agency is taking this action based on its review of the totality of publicly available scientific evidence currently available and its tentative conclusion that such evidence does not support its previous determination that there is significant scientific agreement among qualified experts for a health claim regarding the relationship between soy protein and reduced risk of coronary heart disease.
The thinking behind the proposed rule was presented in a statement from FDA CFSAN Director Susan Mayne:
“We’ve long recognized that some foods and nutrients can help reduce the risk of certain diseases or conditions. Since 1990, the FDA has been responsible for evaluating health claims on packaged foods to ensure that they are rooted in strong science. To date, we have authorized 12 such health claims, such as the effect of calcium and vitamin D in helping to lower the risk of osteoporosis or certain fruits and vegetables to lower the risk of cancer.
“FDA-authorized health claims reflect well-established relationships based on the most robust level of scientific evidence. Today, we are proposing a rule to revoke a health claim for soy protein and heart disease. For the first time, we have considered it necessary to propose a rule to revoke a health claim because numerous studies published since the claim was authorized in 1999 have presented inconsistent findings on the relationship between soy protein and heart disease. This proposed action, which has undergone a thorough FDA review, underscores our commitment to providing consumers with information they can trust to make informed dietary choices.
“While some evidence continues to suggest a relationship between soy protein and a reduced risk of heart disease – including evidence reviewed by the FDA when the claim was authorized – the totality of currently available scientific evidence calls into question the certainty of this relationship. For example, some studies, published after the FDA authorized the health claim, show inconsistent findings concerning the ability of soy protein to lower heart-damaging low-density lipoprotein (LDL) cholesterol. Our review of that evidence has led us to conclude that the relationship between soy protein and heart disease does not meet the rigorous standard for an FDA-authorized health claim.
“Should the FDA finalize this rule, the agency intends to allow the use of a qualified health claim as long as there is sufficient evidence to support a link between eating soy protein and a reduced risk of heart disease. A qualified health claim, which requires a lower scientific standard of evidence than an authorized health claim, would allow industry to use qualifying language that explains the limited evidence linking consumption of soy protein with heart disease risk reduction.”
Instructions for submitting comments are available in the Federal Register. The comment period will be open for 75 days, at which time FDA will consider the comments received along with the existing information to determine whether to proceed with final rulemaking. In the meantime, manufacturers may keep the current authorized claim on their products until the agency makes a final decision.
The International Association for Food Protection (IAFP) is accepting nominations for its 2018 association awards, including:
Nomination criteria and instructions are available at: www.foodprotection.org/get-involved/awards. All award nominations and applications (other than the Black Pearl Award) must be submitted electronically as instructed on the IAFP website by Tuesday, February 20, 2018. You may make multiple nominations and need not be an IAFP Member to nominate a deserving professional or colleague or submit an application for the Travel Award to attend the IAFP Annual Meeting. IAFP Student Members are invited to submit an application for the Student Travel Scholarship award to attend the IAFP Annual Meeting
As the baking industry’s skilled workforce approaches retirement age, a new era of tech-savvy employees will be needed to fill the gaps. To assist, AIB International has announced new solutions in its online programming options. In conjunction with the Certified Bread Specialist career path launched in 2016, AIB’s new Baking Specialist Online Collection offers a variety of online courses geared toward enhancing knowledge of ingredient functions and baking steps.
The current collection includes several bread-based courses in manufacturing, quality, ingredients, troubleshooting as well as specialized courses for variety breads, buns, and tortillas.
This month, AIB added four new courses to the Baking Specialist Online Collection:
According to, AIB Global Category Director for Bakery and Technical Services John Khoury, this collection allows industry professionals to curate their own education based on their needs and the needs of their employer. “The Baking Specialist Online Collection is one of the best offerings at AIB,” Khoury said. “I have personally taken each of these and they are well designed and loaded with technical information crafted for up and coming bakers.”
Students will gain valuable tools in artisan-level bread training, specialty grain ingredients, and the characteristics and production techniques behind exceptional tortillas and hamburger buns. By making these courses available in an as-needed format, AIB puts the industry-boosting power back in the hands of the individuals and employers themselves.
Select a single course or develop your own program — the collection is available online at https://aib-international.wishpond.com/bakingspecialistonline, For additional information, visit www.aibonline.org or call 800-633-5137.