Expert Commentary - Articles - Page 41 | The National Provisioner

The food ingredients that cause the vast majority of allergic reactions include milk, eggs, fish, shellfish, tree nuts, peanuts, wheat and soybeans

Fight for Food Safety

New Year suggestion: Reduce undeclared allergens

Shawn K. Stevens

January 19, 2016

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As we look back on 2015, we see that allergens continue to upset the meat industry.

State of Packaging

Driving change in meat packaging

Brands look to greater traceability, advanced robotics, convenience packaging and workforce development to provide a competitive edge.

Jorge Izquierdo PMMI

January 15, 2016

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As the meat industry approaches 2016, it is important to reflect on the drivers of change and innovation that will continue to affect companies in the new year.

In the meat and poultry business, change is constant â either youâre improving or youâre static

Business Strategies

Opportunity with a side of restraint

Processors who resist the temptation to overproduce in response to favorable short-term commodity markets can set themselves up for longer-term successes.

Dan Emery

January 7, 2016

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We’re starting the new year off with a really favorable commodity environment for protein producers.

A temperature fluctuation of just a few degrees in the wrong direction can be catastrophic to the flavors and quality of food

Does quality, safety get a cold shoulder?

Frank Ferko

January 5, 2016

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The food industry understands the impact temperature can have on a cold food product.

Supply Chain Commentary

How to identify supply-chain vulnerabilities

Jack Ampuja, Supply Chain Optimizers

January 5, 2016

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The expansiveness of today’s cold food supply chain makes the industry particularly sensitive to vulnerabilities.

Consultants Corner

Validation: Is it a big deal or not?

Andrew Lorenz

January 4, 2016

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There has been a lot of talk, hype and hand-wringing over the U.S. Department of Agriculture’s Food Safety and Inspection Service’s (FSIS) validation data.

Industry Advocacy