Category: Packaging & Ingredients

Salt Reduction Trends in Food Protection

Posted by Stephen Zdun  – Food Safety, General, Laboratory & QA/QC, Packaging & Ingredients
November 2, 2011

Salt (sodium chloride) has its own familiar taste and is classified as one of the five basic tastes (sweet, salt, sour, bitter and umami). Salt enhances flavors, particularly in savory foods such as chocolate and suppresses bitterness. Reduction or removal may make foods bland and unappetizing. Salt also plays a major role in food safety.

Although great strides have been made by the Food Processing Industry to reduce salt, futher reductions are sure to follow to meet targets of healthy salt consumption levels. A gradual reduction of salt (stealth approach) is applauded by organizations such as the UK Food Standards Agency and World Action on Salt and Health. The rate is uncertain and may vary significantly, however many companies have successfully used a stepwise reduction rate of 5% without compromising food safety and consumer perception.

Food manufacturers can be confident the Nelson-Jameson M926 Chloride Analyzer continues to be an effective means to monitor salt levels in food products, and can be a valuable asset in the salt reduction effort. Contact us to discuss the suitability of the M926 Chloride Analyzer  for use with your salt reduction and replacement strategies.

One Order…One Shipment…One Invoice

Posted by Mark Kroening  – Cheese & Dairy Products, General, Packaging & Ingredients
June 23, 2011

A couple points of interest from a recent article, “Of Cheese, Seals and Deming” in Cheese Reporter by Dan Strongin reminded me of my previous experience.  I was buyer for a hospital as well as my past accounting experience with a large dairy processing company.

In one section Mr. Strongin refers to the least expensive ingredient may look like it’s saving you money but you may lose in yield.  We had to watch this closely at the hospital as well, buying the lesser expensive item doesn’t do you much good if the doctors won’t use it or it doesn’t supply the patient with the results expected.  As we state in our new website, we have over 750 suppliers that we buy from.  Thus, we can supply you with a reduction in cost as you are only dealing with one vendor – us.  We do not promise to be the lowest supplier on all items but combining our service, experience and one stop shopping capabilities, you will save money over the long haul.

The final point Mr. Strongin refers to is the keeping of records.  Nelson-Jameson tracks lots and we can again be your go between for manufacturers that struggle in this area.  We will work with the vendors until they meet our and your expectations.  This is becoming more and more prevalent in the food business and rightfully so.  We’ve actually had customers move business from their own warehouses so they didn’t have to pay separate audit fees for their offsite warehouses.  Tracking on ingredients is something we specialize in and should you need assistance we can help.

Packaging: Unwrapping What’s New in the Industry

Posted by Devon Jones  – General, Packaging & Ingredients
March 3, 2011

As a distributor of packaging supplies, it’s important for us to keep up with new trends and information. The February 2011 edition of Prepared Foods features an editorial called “Nutritional Packaging Ratings and Goals”.  It discusses how the Institute of Medicine issued a report in October 2010 discussing the advantages and disadvantages of current front-of-packaging (FOP) labeling.  Here are six of the conclusions that this report disclosed:

1)      FOP labeling is best geared toward the general population. However, the committee recognized that an appropriately designed system may be useful for determining products that may be marketed to children.

2)      The most useful primary purpose of FOP labeling would be to help consumers identify and select foods based on the nutrients most strongly linked to public health concerns for America.

3)      Regardless of the type of FOP system, it would be useful to declare calorie and serving size prominently in FOP labeling.

4)      The most critical nutritional components to include in FOP labeling are calories, saturated fat, trans fat, and sodium.

5)      There is insufficient evidence at this time to suggest that including the following nutrients would be useful in all types of FOP labeling: total fat, cholesterol, total carbohydrate, total or added sugars, protein, fiber, vitamins and minerals (other than sodium).

6)      Several options exist for setting criteria for two types of rating systems, nutrient-specific information and summary indicators based on nutrient thresholds, but further testing of consumer use and understanding is required to assess their overall viability.

Here at Nelson-Jameson, we are unable to say what or how much should be displayed on FOP labeling, but what we are able to help out with are the supplies and products you need to create your labeling. From stretch wrap and tape, to cheese liners and branding ink, we are a resource for your packaging needs.

For additional insight into this topic, please read the full article at http://www.preparedfoods.com/Articles/Column/BNP_GUID_9-5-2006_A_10000000000000989585