Lakanto’s Post

Consumers be aware that the FDA has issued an update regarding the use of Amanita muscaria (fly agaric or fly amanita mushroom) in food products. The FDA has clarified that A. muscaria, along with its extracts and certain constituents such as muscimol, ibotenic acid, and muscarine, are not authorized for use as ingredients in conventional food as they do not meet the Generally Recognized as Safe (GRAS) standard. These substances have been identified as toxic agents that can lead to poisoning if ingested, as outlined in the 2012 FDA “Bad Bug” book. Following a post-market evaluation, the FDA has determined that the use of A. muscaria is not GRAS. For more information, refer to the FDA's constituent update, post-market inventory, and the Letter to Industry linked below: Constituent Update: https://lnkd.in/dDwbtHyB Post-market Inventory: https://lnkd.in/dr-uQD2b Letter to Industry: https://lnkd.in/dC_uCQxf Stay informed and prioritize food safety by understanding the FDA's guidelines on the use of A. muscaria in food products.

As we observe #alcoholawarenessmonth, there is no better time to highlight the importance of nutritional transparency in the beer industry. With a majority of America's beer volume voluntarily disclosing nutrition information, ingredients, alcohol content and freshness dating, the Beer Institute's Brewers’ Voluntary Disclosure Initiative empowers consumers to make informed choices while setting an unparalleled standard in the alcohol industry. #Beer #Transparency 🍻 Read more from Brian Crawford in Food Dive:

Rapid Microbiology Methods for Dairy and Beverages - moving on from faster results to getting actionable insights to improve the bottom line.

The Norwegian Food Safety Authority has recently published an updated version of the Norwegian food composition table (Matvaretabellen) 🇳🇴 This new version features revised nutrient values for several vegetables, including onions, tomatoes, carrots, cauliflower, broccoli, and head cabbage. Nutrient values for shellfish have also been added or updated, utilizing analytical data provided by the Institute of Marine Research. Additionally, free sugar has been introduced as a new nutrient category, with values compiled by researchers from the University of Oslo. In line with changes in nutrient units specified in the updated Norwegian Nutrient Recommendations and the Nordic Nutrition Recommendations 2023, new units for vitamin A (retinol equivalents, RE) and niacin (niacin equivalents) have been incorporated into the food composition database (FCDB) 🥕 To reach an updated version of the Norwegian food composition table (Matvaretabellen): https://lnkd.in/g7KuDhZx Jorån Østerholt Dalane

For 70+ years, we've been a trusted advisor and partner to food and beverage manufacturers. Our extensive experience covers everything from dairy, plant-based products, and cheese to ice cream, food supplements, juices and drinks, and powders. Tetra Pak's commitment to food safety and availability over many years has led to expertise that we're now sharing in order to elevate the standards of the F&B industry. How? By demystifying complex food processing procedures through simple explanations and helpful illustrations. Crafted to serve as invaluable guides for professionals and students alike, Tetra Pak handbooks are designed to be clear and easy to understand, even for those without extensive technical knowhow. For several years, these handbooks have provided comprehensive guidance on the science and technology behind manufacturing processes, relevant industry regulations, market data, packaging, and more. They include... 🥛 The Dairy Processing Handbook: With over 600 illustrations and 480 pages of essential reading, this guide offers invaluable insights into various aspects of modern dairy processing. 🍊 The Orange Book: An in-depth guide to orange juice production — from tree to table 🥥 The Coconut Handbook: A guide that captures all our knowledge and experience with coconuts 🌱 The Soya Handbook: Discusses soy quality, processing, and packaging, as well as the nutritional benefits of soy products. If you haven't had the chance to dive into our handbooks yet, you can find them all in here (link in the first comment)! #TetraPak #Foodanddrinks #Foodtechnology 

If you take a look at the press release, these soft ripened cheeses (mostly brie) were recalled not due to a finished product positive result for Listeria monocytogenes, but due to environmental results indicating equipment might be contaminated. I like to say that finished product testing is a great tool, but is just a small sample of your entire run. Make sure your environmental monitoring program is robust to catch environmental cross-contamination before it becomes an outbreak or recall. https://lnkd.in/g-xvKEek

In this article my Foley colleagues describe the most common regulatory pathways available to a new ingredient or otherwise new use. If you would like to learn more about bringing your new food ingredient to market, please reach out to Foley’s Food and Beverage Industry Team members. #manufacturing #foodandbeverage

It's been a long time in the works, but there may be some weight behind a proposal for a 20% reduction in sodium intake over a three year period. Jeff Gelski. Milling & Baking News, senior editor gives us the latest. #baking, #foodbusiness,

Volatiles were characterized using an Agilent 7890A GC coupled to a 5975C MSD. GC-olfactometry was performed using a 7890B GC with an FID and sniffing port. And on a personal note, everything is better with cheese. 🧀 #gaschromatography #gcms #foodanalysis

🔬 Enhance Your Food Safety with Nisin Testing from Mérieux NutriSciences! 🌟 At Mérieux NutriSciences, we are excited to offer comprehensive Nisin testing to help you ensure the highest quality and safety in your food products. What is Nisin? Nisin is a natural bacteriocin produced by Gram-positive bacteria from the Lactococcus and Streptococcus species, with Nisin A being the primary polypeptide. It is cultivated in sterilized media and recovered through advanced methods like sterile membrane filtration and spray drying. For decades, Nisin has been a trusted food preservative, effectively extending shelf life by suppressing spoilage and pathogenic bacteria in products such as processed cheese, meats, and beverages. Why Test for Nisin? Quality Control: Ensure the correct Nisin levels in your food products, which typically range from 1 to 25 ppm, depending on the product and regulations. Safety Compliance: Confirm your products meet safety standards and maintain high food safety and quality. Scientific Accuracy: Our agar plate diffusion assay provides precise quantification of Nisin content, reported as IU/g of the sample. Key Details: Sample Requirement: Minimum 100 grams or mL Turnaround Time: 15 Days Reporting: Detailed Nisin content in IU/g Whether you need routine food safety testing or more complex analyses, Mérieux NutriSciences is your trusted partner. Contact us today to discuss how we can support your food safety and quality needs! 🔗 Learn more: https://lnkd.in/gEbvmVMF #FoodSafety #NisinTesting #QualityControl #FoodIndustry #MXNS #FoodPreservation #ScientificTesting