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Food challenges are growing more complicated with increasing regulatory oversight, shifting consumer needs, and the cost to bring products to market is escalating. Using testing services at Marshfield Food Safety will set you at ease. You will obtain reliable results. You will get them on time, often ahead of schedule. There is no nonsense, because Marshfield delivers what it says and does it when it says it will do it. Marshfield Food Safety is a certified food testing lab. Biological and chemical testing methods are accredited to ISO 17025. Services include analysis for pathogen/microbiological detection, shelf life determination, food process evaluations, nutrition labels, proximates, vitamins, nutrients, nitrate/nitrite, drug residues, pesticide residues, ractopamine, melamine, cyanuric acid, elemental impurities/toxic metals, speciation of arsenic, various allergens, mycotoxins, including aflatoxin M1 and many more. Customized testing needs are accommodated. After you start sending samples to Marshfield Food Safety you will wonder how MARSHFIELD FOOD SAFETY: A RELIABLE FOOD TESTING LABORATORY An interview with Terry Myers, CEO, Infratab. FMD: What is Infratab ® and what is Freshtime ® ? TM: Infratab is a company dedicated to optimizing freshness manage- ment. Freshtime is our toolkit. In it are sensor tags and software for pin- pointing a perishable's freshness. FMD: What was the impetus for Infratab? TM: When we started the company a decade ago, the idea was simple: let's create a label for perishables – something like a live date stamp – that measures freshness and can be read by a cell phone. FMD: What makes Freshtime unique? An interview with The Sun-Maid Girl, Brand Icon, Sun-Maid Growers of California. FMD: Tell our readers about the anniversary you're celebrating. SMG: It's hard to believe that it has been 100 years since I appeared on my first box of Sun-Maid Raisins. Even though the company cel- ebrated its 100th Anniversary in 2012, this year marks 100 years since I was first dis- covered drying my long black curls in the warm California sun. I love being the brand ambassador for Sun-Maid, and if you check out the back cover of this magazine, you'll see – I think I look pretty good for my age! FMD: What are people talking about at Sun-Maid? SMG: Natural sugar versus processed sugar – that's the big conversation. Raisins Unintelligible names for ingredients. Trans fats. Anything that sounds like it's not found in nature or in someone's home pantry. American consumers, ever savvier about what they're eating, are more frequently demanding food with "clean labels" – nothing artificial or difficult to understand – and companies are racing to drop synthetic artificial ingredients from their products. Now the U.S. Food and Drug Administration also has ruled that trans fats must disappear from the American diet. The public wants natural ingredients – and that's where pecans come in. "Pecans can't fill every gap, but they certainly have their place as a healthful ingre- dient in consumer food products," says Margaret Lisi, Program Manager of the Center for Pecan Innovation in Atlanta. "Companies looking for natural ingredients that deliv- er taste, texture and nutrition should consider pecans." "They aren't just for pies," she adds. "Pecans are very competitive with other nuts like almonds, and the many forms of pecans we offer – pecan flour, meal, pieces, but- ter and oil – can be used in just about anything consumers want to eat or drink. All it Continued on Page 29 Continued on Page 29 OPTIMIZE FRESHNESS WITH FRESHTIME FROM INFRATAB NATURAL SWEETNESS FROM SUN-MAID RAISINS PECANS: NATURAL NUTRITION IN A NUTSHELL Continued on Page 29 Continued on Page 29 O s e r C o m m u n i c a t i o n s G r o u p C h i c a g o S u n d a y, J u l y 1 2 , 2 0 1 5 AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH IFT