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Sponsored by: United Soybean Board
COOL final rule enters evaluation period in March
 On Feb. 20, Agriculture Secretary Tom Vilsack announced that the final rule for the Country of Origin Labeling (COOL) program will go into effect as scheduled on March 16. The rules, which the Bush administration issued mid-Jan., could allow meatpackers to label meat from animals born, raised, and slaughtered domestically as “mixed origin” if they were simultaneously packing products using imported meat. According to a CQ article, critics believe the rules give meatpackers a way to evade congressional intent. On Feb. 20, Vilsack released a letter to meatpackers, offering new guidelines for complying with the COOL provisions, and inviting them to follow additional voluntary labeling practices.
The rule, published in the Federal Register on Jan. 15, has been under regulatory review by the U.S. Dept. of Agriculture pursuant to a Jan. 20 memorandum from the President’s Chief of Staff. During the regulatory review process, Vilsack determined that allowing the rule to go into effect and carefully monitoring implementation and compliance by retailers and their suppliers would provide the best avenue to evaluate the program. This evaluation period will inform the Secretary’s consideration of whether additional rulemaking may be necessary to provide consumers with adequate information. As Vilsack said, “Though it is important for the final rule to go into effect in a timely manner and for the rule to proceed with the March 16, 2009, implementation date, there are certain components of the final rule promulgated by the previous administration that raise legitimate concerns.”
The COOL regulation requires country-of-origin labeling for muscle cuts and ground beef (including veal), pork, lamb, goat, and chicken; wild and farm-raised fish and shellfish; fresh and frozen fruits and vegetables; peanuts, pecans, macadamia nuts, and ginseng sold by designated retailers. These commodities must be labeled at retail to indicate the country of origin. The final rule outlines requirements for labeling covered commodities and the recordkeeping requirements for retailers and suppliers. The rule prescribes specific criteria that must be met for a commodity to bear a “United States Country of Origin” declaration. The rule also contains provisions for labeling covered commodities of foreign origin.
USDA release
CQ article
COOL info |
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 | Canada introduces new organic regulations
The Canadian government introduced new Organic Products Regulations on Feb. 13 that will require all organic products to be endorsed by a certification body accredited by the Canadian Food Inspection Agency (CFIA). The Organic Trade Association (OTA) worked closely with the government to produce and revise the regulations, which will go into effect on June 30, 2009. The new regulations have been designed to bring Canadian requirements for organic certification in line with those of its major trading partners in Europe and the U.S., as well as to protect consumers.
According to the new regulations, products that contain at least 95% organic ingredients will be eligible for organic certification. However, those that contain 70–95% organic ingredients will have to carry additional information on the product label identifying the percentage of each organic ingredient. Those products that contain less than 70% organic ingredients will be restricted to making organic claims on the ingredient list. The government has introduced a new organic logo to go with the new regulations. The Canadian government first proposed a transition from voluntary to a mandatory certification system in 2006. However, the multiple independent certification systems that existed in the country made it difficult to streamline the process.
OTA release
Organic Products Regulations
List of approved Canadian accreditors and certifiers
Update: PCA recall’s impact spreads
According to the Food & Drug Administration’s Web site, on Feb. 20 the Peanut Corp. of America (PCA) informed customers who received products from its Georgia or Texas plants not to distribute or further use those products and to contact the FDA regarding the proper disposition of recalled products. In light of the company’s Chapter 7 bankruptcy filing on Feb. 13, PCA’s assets are currently under the control of a bankruptcy trustee, which impacts the company’s ability to take any actions regarding recalled products that were shipped from its Georgia and Texas plants.
On Jan. 28, PCA announced it was voluntarily recalling all peanuts and peanut products process in its Blakely, Ga., facility since Jan. 1, 2007. Further, on Feb. 12, the Texas Dept. of State Health Services ordered PCA to cease the manufacture and distribution of all food products from its Plainview, Texas, plant and to immediately recall all products manufactured there since March 2005. According to a Reuters article, so far, 666 people in 44 states have been sickened by the Salmonella outbreak traced to the Georgia plant, which is also linked to nine deaths. In addition, Colorado health authorities have linked at least nine cases of Salmonella poisoning to the Texas plant.
Forward Foods, a food manufacturer that received products from PCA, has had to file for Chapter 11 bankruptcy because of the outbreak. In addition, Kellogg Co. Chief Executive David Mackay said earlier this month the recall had an adverse 6-cent impact on earnings per share and that it had cost Kellogg an estimated $70 million in losses. This does not include the possible further costs Kellogg, and other food manufacturers, might see from lawsuits filed against them. According to an article in QSR, Attorney Bill Marler from Marler Clark, a law practice specializing in food poisoning cases, is moving to lift the stay of bankruptcy for PCA so that litigation on behalf of victims can continue.
FDA
Reuters article
QSR article
Encapsulating probiotics may help survival in GI tract
A study published in the Journal of Food Science shows that encapsulating probiotic bacteria may result in better survival of the bacteria when exposed to acidic conditions and high bile salt concentrations in the gastrointestinal tract. The researchers used 10 probiotic bacteria, including: Lactobacillus rhamnosus, Bifidobacterium longum, L. salivarius, L. plantarum, L. acidophilus, L. paracasei, B. lactis type B1-04, B. lactis type Bi-07, HOWARU L. rhamnosus, and HOWARU B. bifidum. The bacteria were encapsulated in various coating materials, including alginate, guar gum, xanthan gum, locust bean gum, and carrageenan gum. The acid tolerance of probiotic organisms was tested at pH2 over a 2-hr incubation period, and bile tolerance was tested with taurocholic acid over an 8-hr incubation period. Free probiotic organisms were used as a control.
The researchers found that all probiotic organisms tested showed a gradual loss in viability when exposed to acidic conditions, although the encapsulated bacteria survived better than the control group. Lactobacillus acidophilus and L. salivarius were the most acid-tolerant strains, with 3.78 and 3.45 log CFU/mL surviving after 2 hr of incubation at pH2, respectively. The Bifidobacterium strains were the most acid-sensitive strains. After 1 hr of exposure, the probiotic organisms encapsulated in alginate, xanthan gum, and carrageenan gum survived the best at > 107 CFU/mL. At 2 hr of exposure, most microencapsulated probiotic organisms survived at > 105 CFU/mL. It is estimated that 107 CFU/mL of live probiotic cells are needed to confer health benefits to the consumer. Results suggest that 1 hr of exposure of these microencapsulated probiotic organisms to acidic conditions would still confer health benefits, but 2 hr of exposure would not.
The most susceptible bacteria to 3% (w/v) taurocholic acid were B. lactis type Bi-07 and L. plantarum both showing a loss of > 6 log CFU/mL. Of the encapsulating materials used, alginate, xanthan gum, and carrageenan gum were the most effective in protecting probiotic bacteria from taurocholic acid. Probiotic bacteria stored in alginate and xanthan gum had an average of 6.41 and 6.47 log CFU/mL of viable cells at the end of the 8-hr incubation, respectively. In contrast, cells stored in guar gum and locust bean gum had <5 log CFU/mL at the same time period.
The researchers concluded: “Microencapsulation may prove to be an important method of improving the viability of probiotic bacteria in acidic food products to help deliver viable bacteria to the host’s gastrointestinal tract. Furthermore, the various encapsulating materials in particular xanthan gum and carrageenan gum appeared to be as effective as alginate in protecting probiotic cells from harsh environmental conditions.”
Abstract
People remain unclear on sources of trans fat
A study published in the Journal of the American Dietetic Association shows that while more people today know about the health risks associated with trans fats, most still don’t know in what foods they are found. To help increase awareness and understanding of trans fats and other fats, the American Heart Association (AHA) launched the “Face the Fats” national consumer education campaign in April 2007. The AHA commissioned a quantitative tracking survey between 2006 and 2007 to measure changes in consumer awareness, knowledge, and behaviors related fats and oils and their perceived impact on heart disease. The survey was conducted by Cogent Research, and data were collected during March 2006 and May 2007.
Researchers found that of 1,000 U.S. adults surveyed in 2007, 92% said they had heard of trans fats—up from 84% the year before. And among the 92%, nearly three-quarters knew that the fats may raise the risk of heart disease. Yet, when asked to name three food sources of trans fats, only 21% could do so. That was still improved over the 17% who could do so in 2006. The findings suggest that health campaigns and the media have boosted consumers’ trans fat knowledge. However, according to the researchers, “overall knowledge, especially regarding food sources of saturated and trans fats, remains relatively low, underscoring the need for heightened consumer education activities.”
Abstract
Egg consumption may reduce high blood pressure
Researchers from the Univ. of Alberta, Canada, used a model system of the stomach and small intestine to show that proteins in boiled and fried eggs may reduce blood pressure and potentially reduce the risk of cardiovascular disease. Boiled and fried eggs (in the forms of whites, yolks, and whole eggs) were passed through the model gut and then the peptide products were measured. According to the researchers, the proteins in fried and boiled eggs can be converted by enzymes in the stomach and small intestine to produce peptides with angiotensin converting enzyme (ACE)-inhibitory activity. ACE inhibitors work by inhibiting the conversion of angiotensin I to the potent vasoconstrictor, angiotensin II, thereby improving blood flow and blood pressure. The researchers found that the fried eggs had the highest ACE-inhibitory activity. It should be noted that the effect of fat and oil content of fried eggs was not considered. The researchers concluded that “in vitro digestion of cooked eggs could generate a number of potent ACE-inhibitory peptides which may have implications for cardiovascular disease prevention, including hypertension.” However, the researchers note that it will take studies in humans to determine if the egg proteins do lower blood pressure in people.
The study was published in the Journal of Agricultural and Food Chemistry.
Abstract
Green, black tea may reduce ischemic stroke risk
According to a study published in Stroke: Journal of the American Heart Association, drinking at least three cups of green or black tea a day may help prevent an ischemic stroke. The researchers conducted an evidence-based review of all human observational studies on stroke and tea consumption found in the PubMed and Web of Science archives. They found nine studies describing 4,378 strokes among nearly 195,000 individuals.
“What we saw was that there was a consistency of effect of appreciable magnitude,” said Lenore Arab, lead author and Professor of Medicine at the Univ. of California, Los Angeles. “By drinking three cups of tea a day, the risk of a stroke was reduced by 21%. It didn’t matter if it was green or black tea.”
And it appears that the effect is linear. For instance, if one drinks three cups a day, the risk falls by 21%; follow that with another three cups and the risk drops another 21%. However, it should be noted that the effect was found in tea made from Camellia sinensis, not from herbal teas. In addition, a randomized clinical trial is needed to confirm this effect.
Abstract
Boosting lettuce’s carotenoids with UV light
In a study conducted by the U.S. Dept. of Agriculture’s Agricultural Research Service (ARS) researchers discovered that growing the right type of green leaf lettuce during winter in a greenhouse and exposing it to the right type of ultraviolet light may boost levels of nutritionally-beneficial carotenoids. Dietary carotenoids are biological antioxidants that protect cells and tissue from damage caused by naturally-occurring oxygen free radicals in the body. Consistently eating carotenoids obtained from recommended servings of green leafy vegetables, along with a healthy diet, may help reduce the risk of cataracts and macular degeneration later in life.
The study was conducted by Plant Physiologists Charles Caldwell and Steven Britz with the ARS Beltsville Human Nutrition Research Center in Beltsville, Md. In the field, plants express beneficial chemical compounds that are thought to be a means to protect themselves from the effects of UV radiation. Caldwell and Britz examined the role of light exposure and cultivar selection on the relative content of several of these compounds. They studied eight green and eight red leaf lettuce varieties, each receiving either supplemental ultraviolet-A (UV-A) light, both UV-A and ultraviolet-B (UV-B) light, or no UV (receiving only regular light).
Supplemental UV-A plus UV-B greatly increased the carotenoid and chlorophyll concentrations of the green leaf lettuce varieties, while slightly but significantly reducing the levels of those compounds in the red varieties. Interestingly, significantly higher levels of other phenolic phytochemicals were produced in the red leaf lettuce varieties, compared to the green leaf lettuce varieties under the same UV treatment conditions.
Among the green leaf lettuce varieties, under identical light and growing conditions, “Concept” had about 10 times the level of lutein, a carotenoid, as “Black-Seeded Simpson.” Also, the amount of lutein in two green varieties—“Marin” and “Waldmann’s Dark Green”—more than doubled after receiving both supplemental UV-A and UV-B light, when compared to lettuce that received only regular light. The researchers concluded that the findings from the study show that selecting specific cultivars for commercial greenhouse production can result in lettuce with major differences in phytonutrient content.
USDA ARS release
Bacteria found in French baby formula
According to an AFP article, the Korean National Veterinary Research and Quarantine Service (NVRQS) detected a strain of bacteria called Enterobacter sakazaki in a shipment of 135 kg of canned organic baby formula imported last month from French producer, Vitagermine. However, the producer of the Babynat formula said that the batch was analyzed prior to shipment and no bacteria were found. According to the NVRQS, eight shipments of the product, weighing a total of 1,492 kg, have been imported into South Korea since Dec. 2007, and six of these shipments, totaling 1,222 kg, reached the market. The Korean quarantine service has secured four cans for testing. Results are expected sometime this week, and the NVRQS may order a recall if contamination is found.
The World Health Organization has deemed E. sakazaki harmful, especially for newborn babies and those with weak immune systems. The bacteria can cause meningitis, enteritis, and in serious cases lead to death.
AFP/Yahoo News article
NVRQS
Vitagermine release
Unilever restructures management
According to an article in the Telegraph, Unilever’s CEO Paul Polman is restructuring the company’s management structure. Polman, who has held the CEO position since Jan. 2009, has appointed Kevin Havelock as Executive Vice President Global Ice Cream from his previous position as President Unilever North America. John LeBoutillier, the General Manager of Ice Cream U.S., will take up Havelock’s former role, while Alan Jope, at present the General Vice President SCC (spreads and cooking category), becomes Executive Vice President greater China. The restructuring will be implemented in April. This move follows the decision to freeze salaries, plans to reduce travel, and align bonuses more closely with performance.
“With most—but not all—of the restructuring efforts behind us, we now need to firmly focus on the growth agenda for the organization,” said Polman. “A key part of this will be driven by the strength of our innovations, which have to become bigger, bolder, and better; but also by our ability to translate these into in-market success.”
Telegraph article
Campbell cuts down sodium in soup
Campbell Soup Co. has announced that it will reformulate some of its most popular products in order to reduce sodium levels. Included is the company’s iconic tomato soup, which was introduced in 1897. The company plans to lower the sodium content by 32% in order to reach the U.S. government’s definition of a healthy level of sodium—480 mg/serving. The soup will hit shelves in Aug. 2009. In addition, the company will reduce the sodium levels from 480 mg to 410 mg/serving in all 25 Healthy Request soups. The sodium levels in all six Campbell’s V8 soups will be lowered to 480 mg/serving.
Release
Pepsi, Snapple to switch from HFCS to sugar
According to an article in The New York Times, the Dr Pepper Snapple Group will be replacing the high-fructose corn syrup (HFCS) in its iced teas with sugar. The change, which will be accompanied by a new label, comes in an effort to revitalize the brand. The new iced teas will begin to appear in stores in March.
In addition, PepsiCo will be releasing two limited-edition beverages that contain sugar instead of HFCS, according to an article on BevReview.com. In April, the company is introducing Pepsi Throwback and Mountain Dew Throwback. Complete with retro-looking logos, the beverages will be closer to their original formulas, said PepsiCo. The company has been experimenting elsewhere with sugar-sweetened drinks. For example, it released Pepsi Raw in the U.K. and Pepsi Retro in Mexico last year.
The New York Times article
BevReview.com article
KPS Capital Partners forms North American Breweries
KPS Capital Partners has announced the formation of North American Breweries Inc., a national platform for investments and growth in the beer and malt industries. In addition, the group has entered into an agreement to acquire Labatt USA, the exclusive marketer and seller of Labatt brand beer—including Labatt Blue, Labatt Blue Light, Labatt Ice, Labatt Max Ice, etc.—in the U.S. The Labatt USA acquisition is subject to approval by the Dept. of Justice and customary closing conditions. KPS has also acquired substantially all of the assets of High Falls Brewing Company LLC, Rochester, N.Y. Lastly, KPS has acquired a perpetual license for the Seagram’s Cooler Escapes and Seagram’s Smooth brands from Pernod Ricard USA, LLC.
“The formation of North American Breweries gives us an outstanding growth platform in the beer and malt beverage industries that is exceptionally positioned to create value for our investors,” said Raquel Vargas Palmer, a Partner of KPS. “With the acquisition of High Falls Brewery, we purchased one of the largest independent breweries in the U.S. with exceptional brewing capabilities, a committed workforce and a nationwide distribution network. With High Falls we also acquired the Genesee and Dundee brands and a perpetual license for the Seagram’s Escape and Smooth brands, which range from historic to relatively young brands that will benefit from a renewed focus and investment.”
Release
FONA announces new hires, promotions
FONA International, a manufacturer of flavors for the food and beverage industries, has hired Connie Banning, Atul Khare, and Beata Rajkiewicz-Zaro. Banning has been hired as Solutions Manager for the Dry Beverage business unit. With 22 years of experience in the industry, Banning will be providing technical and management direction to the Dry Beverage team. Banning is a member of the Institute of Food Technologists (IFT).
Khare has been named Director for Customer Innovation & Technology Strategy. With 16 years of experience for the pharmaceutical and nanotechnology fields, Khare will be developing technology strategy and supporting development of new technologies to better serve FONA’s customers. Khare is an IFT member.
Rajkiewicz-Zaro has been named Senior Application Technologist for the Dry Beverage business unit. In her new role, Rajkiewicz-Zaro will develop beverage prototypes and flavor dry mix beverage applications. Rajkiewicz-Zaro is an IFT member.
In related news, FONA has promoted Becky Wagner to Manager of the Emerging Markets business unit. Wagner, who joined the company in 2006, will be leading the Emerging Markets team in addition to championing the Culinary Service group. Wagner is an IFT member.
In addition, FONA has announced that Lindsay Mahon has earned the title of Junior Flavor Chemist. Having joined the company in 2002, she has completed a five-year apprenticeship and passed her Society of Flavor Chemists test this past fall. Mahon is an IFT member.
FONA International
Extra credit reading
Food poisoning odds are high
According to the U.S. Centers for Disease Control and Prevention, as many as a quarter of Americans suffer a foodborne illness each year.
Culinary students get White House kitchen tour
First Lady Michelle Obama gave a tour of the White House kitchen before the Obama’s first official dinner to reporters and the top six students from L’Academie de Cuisine in Gaithersburg, Md.
No time to cook from scratch?
A new Web site, FunnySpoon.com, serves up recipes and menu shortcuts that are created through the use of common grocery store items, taking the guess work out of meal preparation.
Plastic bottle recycling on the rise
According to data from two new studies, the national recycling rate for PET plastic bottled water containers has improved by 16.42%.
National Pancake Week
Celebrate National Pancake Week by learning all about the beloved breakfast item at WeLovePankcakes.com.
Georgia Senate passes food safety bill
Georgia Senate Bill 80 (SB80), the Food Safety Testing, Reporting & Record Keeping bill launched by Senator John Bulloch (R-Ochlocknee), passed 50-0 on Feb. 18. The bill was proposed in response to the nationwide Salmonella outbreak that was linked to the Peanut Corp. of America plant in Blakely, Ga. Bulloch’s legislation would require that food processing facilities report suspicions of contaminated food, food testing, and retention of testing results to the Dept. of Agriculture. This legislation would provide the department free access to any food processor’s testing records for the presence of contaminants. The Commissioner of Agriculture is also directed to establish requirements for regular food testing on a yearly or more frequent basis.
The measure strengthens requirements for reporting contaminated products or the suspicions of contaminated products, requiring that a food processor report testing results by the next business day to the department. Bulloch claims the bill will ensure that any testing or suspicions are reported directly to the state. In addition, the bill gives the commissioner the right to test any food if there are reasonable grounds to suspect contamination. Financial responsibility for the cost of testing lies solely with the food establishment, not the department.
In should be noted that before the final vote an amendment was introduced by Bulloch, allowing for food processors to be exempted from testing if they draw up a food safety plan that is approved by the state. It is unclear what is required of these food safety plans or how often checks would have to take place. The bill will become law after approval by the state Governor, or by passing into law without that approval.
“When people’s lives are at stake, food safety inspections should not be subject to lax regulations,” said Bulloch. “Consumers must be assured their food is safe and we must protect the integrity of Georgia’s producers. Much of our economy depends on the state’s agriculture industry, which cannot afford to suffer the negative impacts of food recalls.”
Ga. SB80
Ga. Senate release
EFSA denies health claims
The Panel on Dietetic Products, Nutrition, and Allergies (NDA) of the European Food Safety Authority (EFSA) has released opinions on the health claims proposed for Kinder Chocolate, Ocean Spray cranberry products, and Melgaço mineral water based on the information in petitions filed by the companies. Soremartec Italia S.r.l. Gruppo Ferrero proposed that its Kinder Chocolate bar containing 40 mg of calcium helps children and young adults, age 4–21, grow. Ocean Spray International Services Ltd. (U.K.) proposed that its cranberry products (including juice drinks and sweetened dried berries), which typically contain 80 mg cranberry proanthocyanidins (PAC) per serving, help reduce the risk of urinary tract infection in women by inhibiting the adhesion of certain bacteria in the urinary tract. Unicer Bebidas de Portugal SGPS SA proposed that its Melgaço naturally sparkling mineral water reduces body hyperglycemic levels. In each case, the EFSA concluded that a cause and effect relationship had not been established between the consumption of the product and the claimed effect.
EFSA opinion on Kinder Chocolate
EFSA opinion on Ocean Spray cranberry products
EFSA opinion on Melgaço mineral water
Oregon lawmakers seek a beer tax increase
According to The Register-Guard, Oregon’s House Revenue Committee held a public hearing Feb. 23 on the proposed bill (House Bill 2461) that would add 15 cents to the cost of every 12 oz of beer. The last time the state’s beer tax was raised was in 1977, and it currently adds up to just under a penny per 12-oz beer. The bill, supported by Senator Bill Morrisette (D-Springfield), is meant to raise $161 million annually for drug and alcohol treatment programs. Many who oppose the bill say that the tax would harm small breweries, whose tax on a 31-gal barrel would increase from $2.60 to nearly $50. Proponents of the bill state that the state’s beer tax is one of the lowest in the country and that the hike is long overdue.
Representative Ben Cannon (D-Portland) spoke first at the legislative hearing on HB 2461, according to a report on Willamette Week. Cannon mentioned that while Oregon’s budget is being slashed, and revenue is in a freefall, the state should evaluate all options, including an increase in the beer tax. Speaking against the bill was Kurt Widmer, cofounder of Portland’s Widmer Brothers. Widmer argued that excise taxes are an inefficient way to generate revenue, and went on to say that the bill would increase his brewery’s excise tax from about $250,000/year to well over $4 million/year. And the brewery owners wouldn’t be the only ones to suffer, because according to Widmer and Gary Fish, Founder and President of Deschutes Brewery, they would have no choice but to pass some of the added expense onto the consumers. Due to the long list of people who want to testify in the matter, additional time for the hearing was scheduled for Feb. 25.
The Register-Guard article
Willamette Week article
House Bill 2461 (pdf)
Utah may ban regulation of nutritional info
According to an article in The Salt Lake Tribune, lawmakers in a Utah Senate committee unanimously approved SB213 on Feb. 19. The bill would forbid cities and counties in Utah from regulating the dissemination of nutritional information or requiring such information on a menu or menu board. Supported by the Utah Restaurant Association, the bill is a preemptive strike to prevent local jurisdiction from following the lead of cities such as New York City, Seattle, and Philadelphia, which are looking to require calorie counts on menus. In fact, the same day that the Senate committee approved SB213, Philadelphia, Pa., Mayor Michael Nutter signed a bill that orders most chain restaurants in the city to display calorie, fat, and other information. The law will take effect on Jan. 1, 2010.
Utah Restaurant Association Executive Director Melva Sine said changing the menus could cost restaurants $18,000. Senator Howard Stephenson (R-Draper), who sponsored the bill, said such rules should apply statewide, if at all. However, Gary Edwards, Director of the Salt Lake Valley Health Dept., believes the bill takes away a tool that could promote health and prevent obesity. The bill, which now moves onto the Senate floor for a vote, doesn’t stop restaurants from voluntarily adding nutritional information to their menus.
The Salt Lake Tribune article
Utah SB213
Herald-Dispatch article
Finalists for FDA Chief, Sebelius top contender to lead HHS?
According to an article in The Washington Post, President Obama’s administration may have whittled the list of candidates for Food and Drug Administration Chief down to two finalists. The first is Joshua Sharfstein, former Health Policy Advisor to Representative Henry Waxman (D-Calif.) and current Baltimore Health Commissioner. The other is Margaret Hamburg, who served as Assistant Secretary of Health and Human Services for policy and evaluation in the Clinton administration and before that was New York City Health Commissioner.
In related news, the position of U.S. Health & Human Services (HHS) Secretary remains unfilled after Tom Daschle, a former U.S. Senate Democratic leader, bowed out in early Feb. because of tax problems. According to a Reuters article, it is rumored that Kansas Governor Kathleen Sebelius, is the leading contender for the job, although she has said she has not discussed the job with President Obama. Meanwhile, on Feb. 20, President Obama appointed Mary Wakefield, Director of the Center for Rural Health at the Univ. of North Dakota, as Administrator of the Health Resources and Services Administration (HRSA). And, according to an article in The New York Times, President Obama named Washington Governor Gary Locke as his nominee for Commerce Secretary. If confirmed by the Senate, Locke said he will be committed to making the agency an “'active and integral partner'” in advancing Obama's economic agenda, as it nurtures innovation, expands global markets, protects ocean fisheries, and fosters growth.
The Washington Post article
Reuters article
The New York Times article
HHS release
Webcast addresses GMPs, lessons learned
Recalls and Good Manufacturing Practices: What are the lessons learned?
March 5, 2009, 1:30–3:00 p.m. CST
What is your organization doing to prevent recalls, and how would you handle the situation should one ever occur? Are the products your company produces in compliance with Good Manufacturing Practices? Take advantage of this timely, informative webcast to gain insight and perspective from industry experts and share practical know-how with your peers. Join Washington-based attorney and food legislator John Bode as he explores questions such as “What happens when GMPs are not adhered to?” Bode, principal attorney at Olsson, Frank, Weeda, Terman, Bode, and Matz, P.C., has been part of three presidential appointments at the USDA and has participated in legislative efforts to support the Nutrition Labeling and Education Act of 1990, as well as the Food Quality Protection Act of 1996.
In addition to deepening your awareness about Good Manufacturing Practices, microbiology expert William Sperber, Global Ambassador for Food Protection at Cargill, will discuss major recalls and the lessons learned. Sperber will also address how food industry professionals can learn from past mistakes and prevent their recurrence.
Learn more about this top-of-mind, timely issue, and don’t miss your chance to hear from and pose questions to these top food industry experts. Register at ift.org/knowledge. When registering, please enter this code: 0209EM1357
IFT online education: Ready when you are
Seeking education that’s available when you are? Then consider learning more about IFT’s online education courses. These courses offer you the in-depth education that you need, combined with the flexibility and cost savings you want. From critical food science topics to help you expand your expertise, to the fundamental business skill areas that are critical to enhancing your career, IFT online courses are always available to fit your schedule.
One of IFT’s most consistently popular education courses, Food Science for the Non-Food Scientist, is now available as an online course. If your professional role within the food industry focuses primarily on packaging, marketing, regulatory compliance, or any other non-scientific area, then consider registering for this course to gain a deeper understanding of food science.
Both this IFT online course and the professional development courses powered by LearnSomething enable you to enhance and expand your skills, without the high cost of travel or time away from the office. To learn more about IFT’s online education courses or to register for a course, go to ift.org/knowledge or call 312-782-8424. When registering, please enter this code: 0209EM1365
Pre-Annual Meeting Short Courses to offer focused food science education
Plan now to attend these half-day to two-day targeted education courses to help you discover the latest best practices, gain insight and perspective from industry experts, and share practical know-how with your peers.
IFT will offer nine Pre-Annual Meeting Short Courses in conjunction with the 2009 IFT Annual Meeting & Food Expo. Check out the links below for course descriptions and speaker bios.
For more information, and to register, visit ift.org/IFT09. When registering, please enter this code: 0209EM1366
2-Day Courses
Descriptive Analysis in Sensory Evaluation
Food Science for the Non-Food Scientist
Ingredient Applications for Product Innovation and Consumer Health
Labeling Requirements and Implications for Foods Marketed in the U.S.
Microencapsulation in Food Applications
Safety and Vulnerabilities of Domestic and Imported Ingredients
1.5-Day Course
Capitalizing on India’s Global Competitiveness and Robust Agri-Food Sector
1-Day Course
Foundational Skills for Technical Professionals: How to be an Effective Influencer
1/2-Day Course
Teaching Food Science and Food Engineering through Case Studies
RCA Annual Conference is next week
Join the Research Chefs Association in Dallas, March 4–8, for their Annual Conference and Culinology Expo. Online registration is available through February 27 and onsite registration begins March 4. Click here for more information.
Time is running out to save $100 at Wellness 09
Wellness 09: At the Forefront of Food & Health, March 25–26, 2009, in Rosemont, Ill., will focus on five of the most rapidly growing industry application areas associated with health and wellness products: applied science, consumer research/trends, innovation/new technologies, marketing and packaging, and product development.
Remember, only Food Technology conferences offer you credible science, applied technology, market insight, and consumer trend reporting that makes Food Technology magazine the voice of food science and technology. Gain the information that you need to develop successful, profitable, healthful foods, and discover how organizations are breaking new ground in the explosive health and wellness sector.
Be sure to register by March 1, to save $100 on your registration fee! Register now at ift.org/ftpc. When registering, please enter this code: 0209EM1353
Ohio Valley IFT Section event
On March 19, the Ohio Valley IFT Section, Ohio State Univ., and Nationwide and Farm Bureau 4-H Center will host “Functional Foods for the Health Conscious Consumer.” The event includes presentations by Steven Schwartz (OSU Food Science and Technology), Gary Stoner (OSU Dept. of Internal Medicine), and Jessica Jones-Dille (Wild Flavors Inc.). Registration is open until March 13. For more information or to register, contact Taylor Wallace at wallace.397@osu.edu or 270-839-1776.
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