Issue link: http://osercommunicationsgroup.uberflip.com/i/331880
Fo o d M a g i c D a i l y S u n d a y, J u n e 2 2 , 2 0 1 4 4 AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH IFT Lee M. Oser CEO and Editor-in-Chief Kim Forrester Paul Harris Jeff Rosano Associate Publisher Lorrie Baumann Editorial Director Jeanie Catron JoEllen Lowry Dave Bernard Associate Editors Yasmine Brown Vicky Glover Graphic Designer Ruth Haltiwanger Mandy Feld Customer Service Managers Larry Blaskey Levi Borland Ryan Harter Lynn Hilton Justin Schmigel Account Managers Enrico Cecchi European Sales Food Magic Daily is published by Oser Communications Group ©2014. All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520-721-1300/Fax: 520-721-6300 www.oser.com European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy. RAW MILK: RISKS AND REGULATIONS By Michael J. Pearsall, Food Safety Business Development Director, UL- DQS Inc. He has over 30 years of profes- sional experience in food and beverage processing, packaging material manu- facturing, product development and implementation, process improvement, quality system development and auditing. Recently, there has been a trend in the marketplace to produce, sell and con- sume raw, or unpasteurized, milk prod- ucts. This is being driven by a belief by some consumers that pasteurized milk is not as wholesome as raw or unpasteur- ized milk – in spite of the facts from many studies that have shown that pas- teurization does not significantly change the nutritional value of milk and dairy products. This movement toward a preference for raw milk products is being adopted by concerned parents, vegetarians and organic food enthusiasts. While they are entitled to their beliefs, the introduction of raw milk for packaging – without pas- teurization – into the same facilities pro- ducing pasteurized milk products could pose a very real risk to the safety of the food processing and delivery system. People worldwide have been con- suming pasteurized milk since the early 1900s because it is nutritional and safe. The pasteurization process reduces or eliminates pathogenic bacteria; that is, species of listeria, campylobacter, escherichia coli and salmonella, that cause a number of diseases that lead to sickness, disability and/or death, particu- larly in younger children. If the consumers of raw milk prod- ucts want to accept these disease risks and consume a raw milk product, that is their privilege. But how does this small number of buyers impact the rest of us? Ask yourself this question: Where are most raw milk products processed? Answer: In the same facilities that process pasteurized milk products. This means that raw milk products are being introduced to the normally "clean" side of the dairy operation. In this case, "clean" means all apparatus after the kill step of pasteurization that comes into contact with the product. These dairy products could be milk, cheese, yogurt, sour cream, butter or oth- ers. Knowing that pathogenic bacteria could be in the raw milk, contaminants are purposely being introduced into what was previously the clean side of the oper- ation. Thus, the risks of infection have increased for the general public. If a dairy processor decides to begin producing raw milk products, they must adjust their processes to ensure they can prevent the raw milk products from con- taminating the safe dairy products with their control. This will involve a thor- ough hazard analysis as to how the safe products can become contaminated with- in the manufacturing process. Pathogen risks post-pasteurization will obviously increase. Therefore, sani- tation methods and microbiological test- ing regimes may have to change. Not to mention the handling of raw milk prod- ucts in processes such as aging, ware- housing and transport. The practices would be kin to the storage and handling of allergens. When there is such a dramatic change such as the introduction of a known high-risk material into a system that has spent years lowering their risks of food contamination, preemptive plan- ning should be in place regardless of the public demand put on the system. This may come in the form of regulation as is prevalent in many states. In any case, a dairy processor that has been producing pasteurized products who is considering introducing raw milk products to their product portfolios should weigh gains in profits with the much higher risks to the safety of their customers and the potential financial lia- bility to their business. For more information, go to http://ul- dqsusa.com, call 847-393-5644 or email michael.pearsall@us.dqs-ul.com. HIGH OLEIC SOYBEAN OILS MEET MARKETPLACE NEEDS Consumers want to eat healthier, and are looking for simple ways to do it. The soy- bean oil industry is committed to making it easier for food companies to deliver products that meet consumer health and nutrition needs – starting with better-for- you oil solutions. The soybean oil indus- try continues to work toward developing soybean varieties with enhanced compo- sitional traits to produce oils with a healthier profile and with improved func- tionality. High Oleic Soybean Oils High oleic soybean oils are trait- enhanced oils that offer a healthier pro- file with improved functionality to meet marketplace needs. The oils allow food- service operations and food manufactur- ers to provide consumers with a better- for-you balance of fats, along with supe- rior performance and stability to decrease waste and ultimately save operational costs. High oleic soybean oils were com- mercialized in 2011 and are available now. U.S. soybean farmers are collabo- rating with seed technology companies to ramp up crop production and accelerate the supply of high oleic soybeans. Quantities are increasing and expected to reach an estimated 900 million pounds by 2017. The goal is to have 18 million acres planted by 2023, and 9 billion pounds of available high oleic soybean oils in 2024. High oleic soybean oils offer a bevy of benefits, whether used to fry, sauté, bake or prepare snack foods. What does that mean for you? Food manufacturers will enjoy high oleic soybean oils' increased functionali- ty: Improved shelf life: High oleic soy- bean oils offer superior resistance to oxi- dation. This resistance extends shelf life for baked goods and snacks. Desired neu- tral flavor: High oleic soybean oils feature a neutral flavor profile. This allows the true and natural flavors of the ingredients to stand out. Foodservice professionals will appreciate high oleic soybean oils' supe- rior performance: Enhanced functionality: High oleic soybean oils have superior resistance to oxidation and reduced build-up of poly- mers on foodservice equipment in high heat applications as compared to com- modity oils, such as soybean, corn, cot- tonseed, canola and sunflower. Extended fry life: High oleic soy- bean oils perform longer than standard vegetable oils in high temperature and extended use applications because of the heat and oxidative stability of the oil. The oxidative stability index (OSI) values for high oleic soybean oils are greater than 25 hours. This translates to cost savings for food- service operations. All will value high oleic soybean oils' better for-you benefits: Improved fat profile: High oleic soybean oils' fat profile features lower saturated fat (versus commodity oil) while maintaining 0g trans fat, which may lower cholesterol and support heart health. Source of monounsaturated fatty acids: High oleic soybean oils deliver three times the amount of beneficial monounsaturated fatty acids (MUFAs), as compared to commodity soybean oil which benefit heart health. Studies have shown that MUFAs also help reduce LDL fats levels in the blood when substi- tuted for saturated fats, reducing the risk of heart disease and stroke. Visit QUALISOY at booth 4051. For more information, visit www.qualisoy.com, email us at info@qualisoy.com. COLOR AND FLAVOR FROM GOLD COAST INGREDIENTS Gold Coast Ingredients is a full service color and flavor manufacturer. It prides itself on great customer service, short lead times, low minimum quantities and the ability to custom formulate based on its clients' specific needs. The company offers a wide range of organic, non-GMO, natural, N&A and artificial flavors, which are available in liquid, powder, spray dried, oil soluble and water soluble forms. Gold Coast Ingredients is proud to be kosher and halal certified. All of its existing formulas and custom products are designed to apply to the beverage, dairy, snack, confectionery, baking and nutraceutical industries. Its R&D staff and flavor chemists work together with the production team and quality control department to ensure all samples and orders are formulated to fit the compa- ny's strict standards of quality. With free and easy online sample ordering, a wide selection of flavor and color formulas and the ability to custom formulate based on your specific needs, GCI is truly a one-stop shop that never stops searching for answers to your questions. Visit Gold Coast Ingredients at booth 835. For more information, go to www.goldcoastinc.com, call 800-352- 8673 or fax 323-724-9354.