Food fraud, or the act of defrauding buyers of food or ingredients for economic gain -- whether they be consumers or food manufacturers, retailers, and importers -- has vexed the food industry throughout history. Some of the earliest reported cases of food fraud, dating back thousands of years, involved olive oil, tea, wine, and spices. These products continue to be associated with fraud, along with some other foods. Although the vast majority of fraud incidents do not pose a public health risk, some cases have resulted in actual or potential public health risks. This book provides an overview of issues pertaining to food fraud and "economically motivated adulteration" or EMA, a category within food fraud. The book also examines the approaches that FDA uses to detect and prevent economic adulteration of food and medical products and the challenges FDA faces in detecting and preventing economic adulteration and views of stakeholders on options for FDA to enhance its efforts to address economic adulteration.

After Turning Your Baking Hobby Into an Income - Achieve Everything You've Ever Wanted Hello Friend, My name is Caren Curb. I want to help you unleash your hidden potential You can reach "Easy-Street" by following my proven steps to success After reading and implementing my recommendations in my first book, you no doubt are benefitting and making a nice supplemental income. Now it is time to make things right, develop a real up and coming business enterprise, and make things happen so you can live a really comfortable and financially independent life. The sky's the limit and you can do it These Strategies Changed My Life. Eventually Sell Your Business and Retire Sell Franchises and Train Beginners Train Consultants and Add Them to Your Team Open Bakeries and Restaurants Impact the Lives of Hundreds Around the World Step by Step Instructions are Included.

The best way to avoid food-borne illnesses is to prevent contaminants from getting into food. Public health is a constant concern for world health authorities since not only food-borne illnesses but also diverse human illnesses associated to fat, salt and sugar intake, are increasingly prevalent. These diseases are caused by micro-organisms, harmful chemicals or excess of some food components in foods which people preferably drink or eat. On the other hand, chemicals can produce both acute and chronic diseases depending on the level of contaminants present in the food. When the level of contaminants is high, the result may be an acute disease with dramatic consequences, but when the level of contaminants is low; they may accumulate in a live organism and produce a long term disease. Usually, chemical contaminants are found in the environment, both naturally and produced by human activity. In this sense, prevention is therefore the principal focus of all safety quality systems in the food industry and rules to change this system in order to assure people safe food products of the required quality by the consumer are discussed. Since food contamination can happen at any place during processing, it is necessary to evaluate all the hazards that can occur all along the food production chain, identifying inputs, and analysing and controlling all critical points to keep hazards at acceptable levels.

This incredible success story tells in accurate, humorous detail how two sophisticated New Yorkers left the rat race and bought a farm in Nova Scotia. When their cow, Daisy, gave them too much milk for their little family, Sonia Jones started making dairy products for the local health food stores. Her recipes for yogurt, ice-cream, cheese spreads and cheesecakes took the province by storm, and soon the company began to grow like Topsy. The Jones's enterprise was so successful that they ended up becoming the proud owners of a multi-million dollar corporation. WHAT THE PRESS IS SAYING: The author relates the story in an engaging fashion, even describing setbacks cheerfully. There is added charm in accounts of veteran farmers whose advice was invaluable to the couple, to whom rural life at first was utterly alien. -Jim Morrison, Publishers Weekly The most appealing idea in this book is the notion that small-scale capitalismcan help preserve both ecological balance and individual freedom. Especially when applied to farming, the vision brings out the Jeffersonian in us all; and the author is always cheerily optimistic about its prospects. "The chickens fattened themselves on maggots; the pigs took care of the wastage emanating from the kitchen or the dairy-case shelves; and the tourists liquidated the farm-related food products so the cash could then be used to keep the business growing." This is a striking passage-a sort of yuppie version of Virgil's "Georgics," with a notable element of truth. -Bob Coleman, New York Times A colorful parade of well-drawn characters and tragicomical events, from a leaky filling machine to two years of production built on a kitchen stove and Styrofoam boxes. This all but ensures the Jones's life will soon be the subject of a made-for-TV movie. Would Jane Fonda care to play the confident, unstoppable Sonia? -Jennifer Henderson, Toronto Financial Post What's especially interesting about Jones' story is that her company was asuccess in spite of itself. It was in business before it even had a name; it had no plan and no start-up money. That's nothing short of amazing when you consider that everything written or said about entrepreneurship stresses developing a solid business proposal, having a sound marketing plan, and spending a fortune to launch the enterprise. -Marilyn Linton, Lifestyle Editor, Toronto Sunday Sun

There has never been a better time to be making and selling great cheese. People worldwide are consuming more high-quality, handmade cheese than ever before.

The number of artisan cheesemakers has doubled in recent years, and many of the industry's newcomers are "farmstead" producers-- those who work only with the milk of their own animals. Today, the people who choose to become farmer-cheesemakers need access to the knowledge of established cheese artisans who can help them build their dream.

In The Farmstead Creamery Advisor-retitled and reissued in 2014 as The Small-Scale Chees Business*-respected cheesemaker, instructor, and speaker Gianaclis Caldwell walks would-be producers through the many, and often confusing, steps and decisions they will face when considering a career in this burgeoning cottage industry.

This book fills the gap that exists between the pasture and the cheese plate. It takes readers far beyond issues of caring for livestock and basic cheesemaking, explaining business issues such as:

Analyzing your suitability for the career

Designing and building the cheese facility

Sizing up the market

Negotiating day-to-day obstacles

Ensuring maximum safety and efficiency

Drawing from her own and other cheesemakers' experiences, Caldwell brings to life the story of creating a successful cheesemaking business in a practical, organized manner. This book is an essential read for anyone interested in becoming a licensed artisan cheesemaker, The Farmstead Creamery Advisor appeals to the many small- and hobby-farm owners who already have milking animals and who wish to improve their home-dairy practices and facilities.*A special note for the eBook edition of The Farmstead Creamery Advisor this eBook will remain available and serve as the electronic version of The Small-Scale Cheese Business.

Are you a food producer entrepreneur? Then this book is for you How did the founders of innocent drinks, G'NOSH and MOMA beat thousands of other fabulous food entrepreneurs to win a space on supermarket shelves? And once they were there, how did they win the battle to convince sceptical, time-strapped shoppers to try them over more established brands? Tessa Stuart knows how, because she helped them do it. In this practical, inspirational book, she draws on her 15 years in the food industry to reveal a tried and tested set of principles for getting you from idea, to a product on the shelf, and to being THE next household name. "Got a great food or drink product that no one knows about? Need to grow sales? This book will show you how to ROCK your pack's on-shelf impact, to give your business the very best chance of being seen, heard, noticed and bought." Charlotte Knight, founder and owner of G'NOSH Dips

This book provides an overview of general legal and technical requirements for food and agricultural imports and exports imposed by the Russian Federation and Ukraine. Many of Russia's food and trade regulations have or are undergoing reform as the Russia-Belarus-Kazakhstan Customs Union (CU) continues policy integration. Russia also continues to adjust policies pursuant to its recent WTO accession. In practice, Russia continues coordinating policy reform closely with the European Union, and as a result, changes in regulation reflect those of its primary trade partner. Additionally, the Ukraine possesses a complicated and costly food safety system inherited from the Soviet Union. Controls are implemented by various state agencies that often have overlapping functions. In late 2010, the Government of Ukraine started a major reform of the regulatory system aimed at reducing the number of controlling bodies and clear separation of their authorities.

Navigating the Foodservice Channel is an essential resource for manufacturers, distributors, brokers, and chain operators. It will quickly give your new employees a solid understanding of the structure and workings of the Foodservice channel; knowledge that often takes months and years to accumulate through experience.

PRE/TEXT 21.1-4 2013 - CONTENTS. Special Issue: FOOD THEORY. "Introduction" by Jenny Edbauer Rice and Jeff Rice - "The Good Body, Skilled in Eating" by Donovan Conley - "Food for Thought" by Phillip Foss - "Un(Loveable) Food" by Jenny Edbauer Rice - "Love In The Time of Global Warming" by Mark Stern - "The Organic Libertarian: How Deregulation Should Benefit Small Farms" by Eric Reuter - "Consuming Iowa, or How I Learned to Stop Worrying and Love Earl Butz" by David M. Grant - "The Urban Food Database and the Pedagogy of Attunement" by Jodie Nicotra - "Menu Literacy" by Jeff Rice - "The Erotic Pleasures of Danger Foods" by Zachary Snider - "My Conversion from Religion to Chocolate" by Alan McClure - "Rhetorical Theory in the Light of Food: The Meaning of Authority in Top Chef Masters" by Roland Clark Brooks - "Cook, Eat, and Write the Self: L'ecriture Feminine, Alice Waters, and the Slow Food Revolution" by Heather Eaton McGrane - "American Craft Brewers: A Story of Collaboration & Creativity" by Greg Koch

Cheeses of South Africa celebrates a quiet revolution in South African cheesemaking. In line with the global trend towards organic, locally based eating, artisanal producers are changing the way we think about cheese, producing superb, flavourful cheeses, made with milk from cows, goats, sheep and even buffalos, that express their terrain of origin, the health of the animals and the personalities of their makers. Cheeses of South Africa profiles 24 of these cheeseries, including popular award-winners such as Dalewood and Klein River. Each chapter features detailed ‘Cheese Notes’ by the inimitable Kobus Mulder, of Agri-Expo, who has done so much to energise the growth of local artisanal cheesemaking.

In this book, the authors present current research in the study of meat consumption and health. Topics include strategies to improve the healthy properties of meat and meat products; the nutritional value of fermented meat products; bioactive peptides derived from beef hydrolysates of Hanwoo and their bioactivities; evaluation of food additives in fresh meat preparations; the quality of dietary protein in Africa; and the microbiological quality of meat-based dishes purchased from food service establishments in Spain.

In a lively account of the American tuna industry over the past century, celebrated food writer and scholar Andrew F. Smith relates how tuna went from being sold primarily as a fertilizer to becoming the most commonly consumed fish in the country. In "American Tuna," the so-called "chicken of the sea" is both the subject and the backdrop for other facets of American history: U.S. foreign policy, immigration and environmental politics, and dietary trends.
Smith recounts how tuna became a popular low-cost high-protein food beginning in 1903, when the first can rolled off the assembly line. By 1918, skyrocketing sales made it one of America's most popular seafoods. In the decades that followed, the American tuna industry employed thousands, yet at at mid-century production started to fade. Concerns about toxic levels of methylmercury, by-catch issues, and over-harvesting all contributed to the demise of the industry today, when only three major canned tuna brands exist in the United States, all foreign owned. A remarkable cast of characters-- fishermen, advertisers, immigrants, epicures, and environmentalists, among many others--populate this fascinating chronicle of American tastes and the forces that influence them.

This is the story of the radical intervention carried out by the Thatcher administration in response to 1986-89 Monopolies and Mergers Commission inquiry into brewing. It describes the creation of big brewers, the official investigations into what many saw as an uncompetitive structure and the damaging consequences for consumers and licensees.

Heat treatment is one of the most common practices used to produce safe and shelf stable foods or otherwise stated, to reduce the probability of survival and/or growth of the micro-organisms in a particular food to a tolerable level. This book covers the advances in thermobacteriology, including technological and engineering aspects of thermal processes targeting on the production of food safe products. Overall the objective of this book is to provide a comprehensive overview of innovations in assessing thermal processes while considering integrated information from the field of microbiology of thermal processes and engineering of these processes. The book has a strong focus on statistical and mathematical methods in order to be a useful reference for food microbiologists, food technologists and engineers.

This book presents a collection of studies that gather the leading researches and trends concerning the binomial bread-health. Topics discussed include possibilities and trends of use of other ingredients for mixture with the flour aiming to improve the nutritional value and/or use by-products those are beneficial to health; the use of fruits and their derivatives with high antioxidant capacity and as a source of fibres or resistant starch; and the use of whole wheat flour, obtained in a stone mill, returns to the past and appears as an option for high-fibre product, containing lower glycaemic index carbohydrates; it focuses on an audience more concerned about health, as well as it shows the possibilities of replacing chemical additives by enzymes.

From the author of "Cod," "Salt," and other informative bestsellers, comes the first biography of Clarence Birdseye, the eccentric genius inventor whose fast-freezing process revolutionized the food industry and American agriculture.

Sugar substitutes have been a part of American life since saccharin was introduced at the 1893 World's Fair. In Empty Pleasures, the first history of artificial sweeteners in the United States, Carolyn de la Pena blends popular culture with business and women's history, examining the invention, production, marketing, regulation, and consumption of sugar substitutes such as saccharin, Sucaryl, NutraSweet, and Splenda. She describes how saccharin, an accidental laboratory by-product, was transformed from a perceived adulterant into a healthy ingredient. As food producers and pharmaceutical companies worked together to create diet products, savvy women's magazine writers and editors promoted artificially sweetened foods as ideal, modern weight-loss aids, and early diet-plan entrepreneurs built menus and fortunes around pleasurable dieting made possible by artificial sweeteners. NutraSweet, Splenda, and their predecessors have enjoyed enormous success by promising that Americans, especially women, can ""have their cake and eat it too,"" but Empty Pleasures argues that these ""sweet cheats"" have fostered troubling and unsustainable eating habits and that the promises of artificial sweeteners are ultimately too good to be true.