Tag Archives: development

Be on the (Food) Defense with Contamination in Your Plant

Significantly minimize food vulnerabilities with Nelson-Jameson’s food defense product solutions! According to the FDA, food defense is defined as, “the effort to protect food from acts of intentional adulteration” (Food Defense, 2020, para. 1). Intentional adulteration could include various contaminations that are intended to cause harm to the public. In order to prevent and protect from harmful contamination, a food defense plan needs to be established. A food defense plan first consists of your facility completing a vulnerability assessment.  This assessment is to determine where in the facility’s processes pose the greatest risk for contamination. Second, mitigation strategies need to be selected for identified vulnerabilities, and lastly, corrective action needs to be implemented. Nelson-Jameson has products that are designed to assist with mitigation and preventative strategies within your facility and aid in your food defense plan:

• Use color-coded personnel identification and badges to clearly identify authorized personnel around restricted locations, equipment, controls, and operations.

• Use tamper-evident devices, such as seals, covers, and locks, to secure openings, access points, equipment, and components, packaging, and storage containers.

Clean and sanitize equipment components immediately prior to use and after maintenance.

• Use Clean in Place (CIP) cleaning chemicals and prescribed CIP procedures such as pre-rinse, wash, post-rinse, drain, and sanitize.

• Use one-way valves and sample ports to restrict access to product.

• Use coverings to secure openings, access points and open systems and operations such as shrouds, covers, lids, panels, and seals to restrict access to product.

After the assessment has been completed and you have determined the correct mitigation strategies, you can finalize your plan and determine its functionality. According to the USDA on the topic of functional food defense plans, the four main factors to determine the functionality of your plan includes:

  1. Documenting and signing.
  2. Implementing the food defense strategies.
  3. The strategies are monitored and validated.
  4. The plan is reviewed, at least annually, and revised as needed.

Following the above strategies and functionality timeline can help you with starting to develop your facilities food defense plan. This strategic approach could potentially protect the entire food supply chain from an intentional chemical, microbiological, or physical contamination. Also, most food defense plans overlap with company’s food quality and safety goals (Yoe et al., 2008). Nelson-Jameson has a wide range of products to help you aid in developing the food defense plan your facility needs. If your facility needs help in identifying which mitigation strategies are best suited for you, contact us today!


Center for Food Safety and Applied Nutrition. (n.d.). Food Defense. Retrieved October 30, 2020, from https://www.fda.gov/food/food-defense

Functional Food Defense Plans. FSIS, USDA, 2 Aug. 2018, www.fsis.usda.gov/wps/portal/fsis/topics/food-defense-and-emergency-response/functional-food-defense-plan/functional-plans.

Yoe, Charles, et al. The Value of the Food Defense Plan. Food Safety Magazine, 2008, www.foodsafetymagazine.com/magazine-archive1/aprilmay-2008/the-value-of-the-food-defense-plan/.

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Science Fare

Food Science Blog Pic

Source: Institute of Food Technologists

The science of sustenance. Diet developments. Munchie modification. Whatever alimental alliteration you choose, it’s all covered under a food processor’s “Research and Development” department. Almost all food manufacturers have an R&D division whose responsibility it is to improve existing products and manufacturing processes, extend current product lines and develop entirely new foods. Today we highlight some of what’s trending in food development.

Apples and Orange (Bananas)
Color is extremely important when it comes to food perception. Studies have shown that when it comes to our experience of food, food color is more important than food labeling or food taste. On a related note, food presentation garners similar results. Enter the “Arctic Apple”, a new breed of non-browning apple. Arctic Apples look and taste like a regular apple, but do not brown like traditional cut apples unless they sustain significant damage, like a fungal or bacterial infection. Proponents of the Arctic Apple feel that nonbrowning apples are more attractive to consumers, and thus will reduce food waste and increase fruit consumption.

Bananas are also getting a makeover. Scientists are currently testing a “super banana” with orange flesh that’s derived from genetically-modifying the banana’s amount of beta-carotene. The peel is yellow and it tastes like a normal banana, but the inside fruit is an attractive shade of cantaloupe orange. The hope is that the super banana will eventually help to prevent blindness in malnourished children around the globe.

A new variety of “Burgundine” asparagus is currently being trialed in the United Kingdom. Burgundine asparagus is the result of crossing normal green asparagus with an heirloom breed of purple asparagus. The resulting violet-hued stalks contain less lignim, the substance that makes asparagus fibrous, and can be eaten raw or cooked. Bring on the dips!

There’s Diamonds in Them Thar Jars
Put down the spoon and back away from the jar. That peanut butter that you were about to lick might be better suited for your home safe than for your cupboard. By mimicking the conditions of the earth’s mantle, a researcher in Germany has turned peanut butter into diamonds. What the what? Yes, peanut butter diamonds. Diamonds need carbon combined with intense heat and pressure in order to form, and, as it turns out, peanut butter is a pretty good source of carbon. Don’t run to Costco just yet, though. The peanut butter diamonds are small, fragile and impure, and eventually disintegrate.

Lick Or Treat
A Google search for “licking the yogurt lid” yields over 90,000 results, Facebook pages and blogs are dedicated to the activity, and ad campaigns by Yoplait and Muller have been based around it. Until recently, however, there was no solution to the obligatory-yogurt-stuck-on-the-lid phenomenon. Morinaga Milk, a Japanese company, has changed that. They’ve developed a nonstick technology for yogurt lids that’s inspired by the lotus leaf, which is known for repelling water and staying dry and clean. As to the obvious question as to why no one’s thought of this before, apparently it’s quite difficult to simultaneously repel yogurt while maintaining container sealability. Pesky physics.

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