Oser Communications Group

Food Magic Daily June 24, 2014

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An interview with Stanton Kaye, Infratab, Inc. FMD: Tell our readers about your company. What's your main line of business? SK: In a word: freshness. Infratab, Inc. measures time, temperature and freshness using sensor tags and software. You can put our Freshtime tags on anything that spoils. You can put a Freshtime tag on when the product is "born," that is, when a vegetable is picked or a candy bar is made, or any time during the perishable's life. Freshtime can even monitor ingredients that go into the product. Most importantly, Freshtime answers, "How fresh is it?" and "How much freshness have I used?" FMD: What would you say makes your company unique? SK: Well, for the first time, you now have a way of quantifying freshness. We call this MEASURE FRESHNESS WITH INFRATAB'S FRESHTIME Thanks to research, the American understanding and acceptance of the importance of a well functioning digestive system has grown tremen- dously over the past decade. This means that the demand for probiotic foods is at an all-time high. Fortunately, innovations in probiotic tech- nology mean that probiotic food no longer needs to be limited to the dairy case. Ganeden Biotech's GanedenBC 30 probiotic strain (Bacillus coagulans) contains a natural coating that protects the genetic core of the probiotic during manufacturing and shelf life and allows it to be incorporated into both refrigerated and shelf stable prod- ucts. This opens up the inclusion of a probiotic into many food categories delivering to consumers the health benefits that they desire from products that they already consume daily, such as coffee, tea and cereal. GanedenBC 30 is a resilient, FDA-GRAS probiotic with 17 research studies prov- ing its safety and efficacy. In addition to supporting digestive health, recent research demonstrates that the strain may support protein absorption and immune health. An interview with Thom King, President, Steviva Ingredients LLC. FMD: Tell our readers about your company. What's your main line of business? TK: As one of the world's leading suppliers of stevia products, we are committed to producing the food industry's purest, all-natural, high- intensity sweeteners. Steviva Ingredients' mission is to create and maintain health – not just for consumers and our customers, but also for this planet and the society we all share. We balance commitment to our shareholders with deliv- ering value and expertise to our customers while giving back to the community. FMD: What particular product will you be showcasing at IFT? TK: All naturally-derived sweeteners are different, with each imparting its own Mike Pearsall, Director of Food Safety for UL DQS Inc., spent some time talking with Food Magic Daily about how his company can help yours identify and manage risks. FMD: Tell us a little bit about you and what you do. MP: Our business at UL DQS is in training, certification and auditing of risks associat- ed with food production and packaging. Right now, certification of packaging materials is a matter of great concern, both to food processors and their safety professionals but also to consumers in general. Every time a story hits the news about a new study that shows that this chemical or that can be leached from packaging materials into the food inside, new questions are raised that you want to be in a position to answer. That lowers your risks in the marketplace and your organization. When you lower your risk, you lower your chances of going out of business because of something that you didn't foresee but that our experience has trained us to notice early, before it's a major problem. Continued on Page 18 Continued on Page 10 GANEDENBC 30 : TAKING PROBIOTICS OUTSIDE THE DAIRY CASE NATURAL SWEETENERS FROM STEVIVA INGREDIENTS UL DQS: TRAINING AND AUDITING FOR RISK MANAGEMENT Continued on Page 18 Continued on Page 18 O s e r C o m m u n i c a t i o n s G ro u p N e w O rl e a n s Tu e s d a y, J u n e 2 4 , 2 0 1 4 AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH IFT

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