FDA Warning Letters About Food Products: How to Avoid or Respond to Citations uses examples of FDA warning letters about food products as training tools to discuss important quality and manufacturing issues encountered by food companies around the world as they bring food products into the US market. Focused specifically on FDA warning letters surrounding new dietary ingredients and dietary supplements, the book first introduces FDA warning letters in general. Each chapter then focuses on specific issues identified, including HAACP/quality systems, imports/exports, food contact issues, etc. This book helps the food industry train professional team members (across the spectrum of experience levels) to avoid common issues often cited in warning letters. It serves both as an authoritative reference on the common types of warning letters issued to food companies today, and as a guide to best practices for food manufacturers.

Major questions surround who, how, and by what means should the interests of government, the private sector, or consumers hold authority and powers over decisions concerning the production and consumption of foods. This book examines the development of food policy and regulation following the BSE (mad cow disease) crisis of the late 1990s, and traces the changing relationships between three key sets of actors: private interests, such as the corporate retailers; public regulators, such as the EU directorates and UK agencies; and consumer groups at EU and national levels. The authors explore how these interests deal with the conundrum of continuing to stimulate a corporately organised and increasingly globalised food system at the same time as creating a public and consumer-based legitimate framework for it. The analysis develops a new model and synthesis of food policy and regulation which reassesses these public/private sector responsibilities with new evidence and theoretical insights.

Over the past two centuries, global commodity chains and industrial food processing systems have been built on an infrastructure of critical but often-overlooked facilities and technologies used to transport food and to convey knowledge about food. This culinary infrastructure comprises both material components (such as grain elevators, transportation networks, and marketplaces) and immaterial or embodied expressions of knowledge (cooking schools, restaurant guides, quality certifications, and health regulations). Although infrastructural failures can result in supply shortages and food contamination, the indirect consequences of infrastructure can be just as important in shaping the kinds of foods that are available to consumers and who will profit from the sale of those foods. This volume examines the historical development of a variety of infrastructural nodes and linkages, including refrigerated packing plants in Nazi-occupied Europe, trans-Atlantic restaurant labour markets, food safety technologies and discourses in Singapore, culinary programming in Canadian museums, and dietary studies in colonial Africa. By paying attention to control over facilities and technologies as well as the public-private balance over investment and regulation, the authors reveal global inequalities that arise from differential access to culinary infrastructure. This book was originally published as a special issue of Global Food History.

Adequate intake of fruits has been linked with the reduction in the risk of chronic diseases and maintenance of body weight. Fruits and Their Roles in Nutraceuticals and Functional Foods covers recent research related to the bioactive compounds present in a variety of fruits. Novel techniques and methodologies used in the extraction, isolation, and identification of bioactive compounds of functional fruits are discussed in detail. Written by various experts in the field, the book examines a variety of fruit including apple, pear, mango, pomegranate, papaya, watermelon, pineapple, banana, and orange, among others. Key Features Covers all aspects related to the role of fruits in the nutraceutical and functional foods Examines the health elements of bioactive compounds as a treatment for various chronic disorders Provides an insight on the global regulatsory aspects for the utilization of fruits in nutraceuticals and functional foods

Globally, nearly 70 billion animals are farmed annually for meat, milk and eggs. Two-thirds of these are farmed intensively. The views held by food companies on animal stewardship, and the management practices and processes that they adopt are, therefore, of critical importance in determining the welfare of these animals. Yet, despite the scale of the food industry's impact, farm animal welfare remains a relatively immature management issue. There is a lack of consensus around the specific responsibilities companies have for farm animal welfare, and around how companies should treat the animals in their or in their suppliers' care. This book, The Business of Farm Animal Welfare, provides an extensive, authoritative analysis of current corporate practice on farm animal welfare. It critically reviews and assesses the ethical and business case for action. Through a series of practitioner case-studies, it describes how companies have addressed farm animal welfare in their operations and supply chains. It analyses the key barriers to companies adopting higher standards of farm animal welfare, and offers a series of practical recommendations to companies, consumers and policy makers on the role that they might play in raising farm animal welfare standards across the food industry. As the first comprehensive account of business and farm animal welfare, this book is an essential resource for researchers, practitioners and general readers looking to understand and influence corporate practice on farm animal welfare.

Contains updated information about recent research works on Latin American crops. Includes a variety of Latin American plant species that are used in a great variety of innovative and traditional foods. Addresses a wide range of topics related to agronomy, plant physiology, and nutritional and technological properties, processing, fractionation and development of new products for human health.

This book proposes measures to promote regional industrial development in East Asia from the perspective of three industries: agriculture, food, and tourism. The authors argue that for regional agriculture to develop, collaboration with the food industry is essential. Further, by linking tourism, economic collaboration between the three industries is strengthened. The first part of the book introduces a basic model for the formation of the agriculture, food, and tourism industry cluster. Contributions from leading academics in agricultural economics then go on to discuss the relevance of this multi-industry cluster in countries such as Japan, the Republic of Korea, and Cambodia, amongst others. The final part sets out new approaches for further development in the cluster through quantitative analyses of the 'economies of sequence' concept. Readers will discover that from establishing linkages between different industries and other economic sectors, important positive externalities can be generated and these processes can be triggered on the local or cluster level.

Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights new techniques for measuring, predicting, and producing poultry meat quality and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, including what is sustainable, ethical, desirable, and healthy in poultry production and consumption.

This book provides industry insights and fresh ideas for the advancement of the most vital global industry - food. Drawing on their industry and academic expertise the authors have identified three controlling aspects of food business operations that can unleash long term success: consumer health and wellbeing; product and process sustainability; and harnessing advances in digitalization. If developed to their maximum potential these factors have the capability to revolutionize the food sector. Food Industry 4.0 highlights advancement opportunities for the food manufacturing sector, including innovation in products, processes and services, as it seeks to combine productive, efficient and sustainable practices. The contents address: * Mapping data, new approaches for food system applications. * The perfect meal and making a balanced global diet possible. * Industry 4.0 applications in the food sector: robotics and automation, big data, Internet of Things, cybersecurity. * Resource utilization in the food manufacturing sector. * Resilience and sustainability in food supply chains. * Environmental and social governance in our food system. It is of significant benefit to food industry practitioners working in operational and product development roles, academic researchers, policy makers, students, and food sector professionals.

The mood of the international grain market changed remarkably in the decade before this book was originally published in 1986. In the early 1970s, which were years of buoyancy and high prices, the concern was with feeding the starving millions and subsequently, in the United states, with the use of the grain embargo weapon to put pressure on the Soviet Union. In the mid-1980s, after a long period in which the recession kept prices down, the climate was much gloomier. The book considers the state of the major supplier countries and their particular problems. It charts the changes in the market and discusses major issues of international concern. It concludes by surveying prospects for the market.

Plants require nutrients in order to grow, develop and complete their life cycle. Mineral fertilizers, and hence the fertilizer industry, constitute one of the most imp- tant keys to the world food supplies. There is growing concern about the safety and quality of food. Carbon, hydrogen and oxygen, which, together with nitrogen, form the structural matter in plants, are freely available from air and water. Nitrogen, phosphorus and potassium, on the other hand, may not be present in quantities or forms sufficient to support plant growth. In this case, the absence of these nut- ents constitutes a limiting factor. The supply of nutrients to the plants should be balanced in order to maximise the efficiency of the individual nutrients so that these meet the needs of the particular crop and soil type. For example, it should be noted that EU-wide regulations are not designed to govern the specific details of mineral fertilizer use. Although plants receive a natural supply of nitrogen, phosphorus and potassium from organic matter and soil minerals, this is not usually sufficient to satisfy the demands of crop plants. The supply of nutrients must therefore be supplemented with fertilizers, both to meet the requirements of crops during periods of plant growth and to replenish soil reserves after the crop has been harvested. Pesticides are important in modern farming and will remain indispensable for the foreseeable future.

From food punnets to credit cards, plastic facilitates every part of our daily lives. It has become central to processes of contemporary socio-material living. Universalised and abstracted, it is often treated as the passive object of political deliberations, or a problematic material demanding human management. But in what ways might a 'politics of plastics' deal with both its specific manifestation in particular artefacts and events, and its complex dispersed heterogeneity? Accumulation explores the vitality and complexity of plastic. This interdisciplinary collection focuses on how the presence and recalcitrance of plastic reveals the relational exchanges across human and synthetic materialities. It captures multiplicity by engaging with the processual materialities or plasticity of plastic. Through a series of themed essays on plastic materialities, plastic economies, plastic bodies and new articulations of plastic, the editors and chapter authors examine specific aspects of plastic in action. How are multiple plastic realities enacted? What are their effects? This book will be of interest to students and scholars of sociology, human and cultural geography, environmental studies, consumption studies, science and technology studies, design, and political theory.

Now there's a single easy-reading reference to help you plan, implement, and audit a HACCP (Hazard Analysis and Critical Control Point) program. HACCP User's Manual provides comprehensive information on new and existing HACCP systems, current U.S. Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA) regulations, and procedures for application of the system, as well as sanitation standard operating procedures (SSOPs). With more than 30 years' experience in the food industry, Don Corlett is eminently qualified to guide you step-by-step through the process of tailoring and operating a HACCP system to fit your operation. In HACCP User's Manual, you find expert tips for getting started, details on how to develop and implement a HACCP plan, and how to operate the HACCP system, including organization of record-keeping techniques.

Newly available in paperback, this book provides the first comprehensive evaluation of Britain's food laws from the 1860s to the 1930s and the first analysis of the Victorian anti-adulteration legislation for over 25 years. The book brings important historical perspectives to the pressing contemporary debate about food safety and the most appropriate forms of regulation by indicating that government policy has historically been shaped by competing business and consumer-protectionist pressures. Through food manufacturing groups and MPs like Jeremiah Colman, along with agricultural organisations, the food business successfully minimised the degree of state control. In a comparative analysis the authors indicate that in this respect the UK legislation resembled the American Pure Food and Drug and Meat Inspection laws. These emerged as a compromise between business and the Federal government after the fierce controversy generated by Upton Sinclair's famous revelations about the Chicago meat industry. A similar compromise emerged in the UK in the 1920s and 1930s, with legislators responding to business pressure by effectively abandoning one of the main original aims of the Victorian laws, the protection of consumers against fraudulently adulterated goods. The new Ministry of Health's decision to defend consumers' health, but not their pockets, satisfied the interests of business. The book will interest teachers, students and general readers concerned with British history and economic and social history, and appeal to specialists in the fields of business history, regulation and food, medicine and nutrition.

In 1300, women brewed and sold most of the ale drunk in England, but by 1600 the industry was largely controlled by men. Ale, Beer and Brewsters investigates this change, asking how, when, and why brewing ceased to be a woman's trade and became a trade of men. In doing so, Bennett sheds new light on a central problem in women's history: the effects of early capitalism on the status of women's work.

An exploration of the Totonac native community of Papantla, Veracruz, during the last half of the eighteenth century. Told through the lens of violent revolt, this is the first book-length study devoted to Papantla during the colonial era. The book tells the story of a native community confronting significant disruption of its agricultural tradition, and the violence that change provoked. Papantlas story is told in the form of an investigation into the political, social, and ethnic experience of an agrarian community. The Bourbon monopolisation of tobacco in 1764 disturbed a fragile balance, and pushed long-term native frustrations to the point of violence. Through the stories of four uprisings, Jake Frederick examines the Totonacs increasingly difficult economic environment, their view of justice, and their political tactics. Riot! argues that for the native community of Papantla, the nature of colonial rule was, even in the waning decades of the colonial era, a process of negotiation rather than subjugation. The second half of the eighteenth century saw an increase in collective violence across the Spanish American colonies as communities reacted to the strains imposed by the various Bourbon reforms. Riot! provides a much needed exploration of what the colony-wide policy reforms of Bourbon Spain meant on the ground in rural communities in New Spain. The narrative of each uprising draws the reader into the crisis as it unfolds, providing an entree into an analysis of the event. The focus on the community provides a new understanding of the demographics of this rural community, including an account of the as yet unexamined black population of Papantla.

Coffee Culture: Local experiences, Global Connections explores coffee as (1) a major commodity that shapes the lives of millions of people; (2) a product with a dramatic history; (3) a beverage with multiple meanings and uses (energizer, comfort food, addiction, flavouring, and confection); (4) an inspiration for humor and cultural critique; (5) a crop that can help protect biodiversity yet also threaten the environment; (6) a health risk and a health food; and (7) a focus of alternative trade efforts. This book presents coffee as a commodity that ties the world together, from the coffee producers and pickers who tend the plantations in tropical nations, to the middlemen and processors, to the consumers who drink coffee without ever having to think about how the drink reached their hands.

The Retail and Food Services sectors play an important role in Singapore. They add to the vibrancy of the economy and contribute to the social well-being of Singaporeans. At the same time, they are often highlighted and scrutinised for their low productivity performance and high reliance on manpower. There is to date a lack of local literature that addresses the issues faced by the two sectors at the enterprise and worker levels.This timely book includes major topics in services productivity in the Singapore context, with emphasis on Retail and Food Services. Topics covered include the key productivity levers of the services sectors: holistic productivity measurement framework, effective entrepreneurship, manpower management, promotion by social media, marketing, costing process and accounting sophistication. These areas are explored through literature reviews and in-depth interviews with companies and consumers. The chapters also include recommendations for policy makers and industry stakeholders. Written in a simple and accessible manner, this book will serve as an insightful guide to researchers, policy-makers, industry practitioners and enterprises and those who are keen to learn from the Singapore experience.

The Wine Value Chain in China: Global Dynamics, Marketing and Communication in the Contemporary Chinese Wine Market presents information on China and its role as a relevant player in the international wine industry, both as supplier and consumer. The book provides new insights into the global dynamics of the wine industry, expanding the knowledge of academics, practitioners, and students on the growing demand for wine in China. Special attention is paid to the supply and demand changes, their impacts on Western wine supply chains, and new market opportunities. The book contributes the latest research findings to increase the understanding of the context of wine consumption in China and the most suitable marketing and communication approaches. The book aims to provide academics with the most adequate methodological tools to study a novice market, with both conceptual and empirical chapters included. The book covers a range of topics, including the behavior of Chinese consumers and their attitudes towards wine, the cultural context of wine in China, the characteristics of the wine supply chain in China and its development, the impact of China on Western wine supply chains, wine marketing and communication in China, wine branding in China, including counterfeiting, wine education in China, the links between wine, food, luxury, and Western products in China, and wine tourism.

This book explores connections between activist debates about food sovereignty and academic debates about alternative food networks. The ethnographic case studies demonstrate how divergent histories and geographies of people-in-place open up or close off possibilities for alternative/sovereign food spaces, illustrating the globally uneven and varied development of industrial capitalist food networks and of everyday forms of subversion and accommodation. How, for example, do relations between alternative food networks and mainstream industrial capitalist food networks differ in places with contrasting histories of land appropriation, trade, governance and consumer identities to those in Europe and non-indigenous spaces of New Zealand or the United States? How do indigenous populations negotiate between maintaining a sense of moral connectedness to their agri- and acqua-cultural landscapes and subverting, or indeed appropriating, industrial capitalist approaches to food? By delving into the histories, geographies and everyday worlds of (post)colonial peoples, the book shows how colonial power relations of the past and present create more opportunities for some alternative producer-consumer and state-market-civil society relations than others.

Provides a detailed overview discussion on different classes of plant origin natural toxins in food. Explain how IR, NMR, and mass spectrometry are utilized in its characterization and identification. Describes applicability of HPLC, LC-MS, GC-MS, and HPTLC techniques for its detection and quantification Discusses progress of the field in utility of capillary electrophoresis, ELISA, and biosensors for quantitative application of the technique.

What we eat - as well as how it is produced, processed, moved, sold, and used by our bodies seems to matter like never before. Global Foodscapes takes on this topicality and asks readers to think about how we are all involved in the making of an odd and, in many ways, troubling and contested food economy. It explores how food is conceived, traded, grown, reared, processed, sold, and consumed; investigates what goes wrong along the way; and assesses what diverse people around the world are doing to fix these faults. The text uses a carefully-crafted framework that explores the interaction of five forms of oppression and five means of resistance as they are worked out over five stages in the food economy. It draws on case studies from around the world that illuminate key issues about food in today's world; examines how oppression affects diverse people caught up in the food economy; and highlights how individuals, groups, and institutions such as governments, but also firms, are trying to improve how we interact with the food system. Global Foodscapes is a highly accessible and useful text for undergraduate students interested in the global food economy. The global range of case studies, examples, and reference points, as well as its original framework allows the text to speak to diverse audiences and generate debate about whether anything - and if so, what - needs to be done about the food system we depend upon so heavily. Additional materials such as suggested readings and discussion points help students consider the issues at hand and conduct initial and more detailed research on today's food economy.

What we eat - as well as how it is produced, processed, moved, sold, and used by our bodies seems to matter like never before. Global Foodscapes takes on this topicality and asks readers to think about how we are all involved in the making of an odd and, in many ways, troubling and contested food economy. It explores how food is conceived, traded, grown, reared, processed, sold, and consumed; investigates what goes wrong along the way; and assesses what diverse people around the world are doing to fix these faults. The text uses a carefully-crafted framework that explores the interaction of five forms of oppression and five means of resistance as they are worked out over five stages in the food economy. It draws on case studies from around the world that illuminate key issues about food in today's world; examines how oppression affects diverse people caught up in the food economy; and highlights how individuals, groups, and institutions such as governments, but also firms, are trying to improve how we interact with the food system. Global Foodscapes is a highly accessible and useful text for undergraduate students interested in the global food economy. The global range of case studies, examples, and reference points, as well as its original framework allows the text to speak to diverse audiences and generate debate about whether anything - and if so, what - needs to be done about the food system we depend upon so heavily. Additional materials such as suggested readings and discussion points help students consider the issues at hand and conduct initial and more detailed research on today's food economy.

This book provides industry insights and fresh ideas for the advancement of the most vital global industry - food. Drawing on their industry and academic expertise the authors have identified three controlling aspects of food business operations that can unleash long term success: consumer health and wellbeing; product and process sustainability; and harnessing advances in digitalization.. If developed to their maximum potential these factors have the capability to revolutionize the food sector. Food Industry 4.0 highlights advancement opportunities for the food manufacturing sector, including innovation in products, processes and services, as it seeks to combine productive, efficient and sustainable practices. The contents address: Mapping data, new approaches for food system applications. The perfect meal and making a balanced global diet possible. Industry 4.0 applications in the food sector: robotics and automation, big data, Internet of Things, cybersecurity. Resource utilization in the food manufacturing sector. Resilience and sustainability in food supply chains. Environmental and social governance in our food system. It is of significant benefit to food industry practitioners working in operational and product development roles, academic researchers, policy makers, students, and food sector professionals.

This study is both a history of the American wine industry and an examination of its current structure and performance. In analysing market formation, Taplin focuses on a complex network of winery owners, winemakers and grape growers to see how relationships have shaped the evolution of this sector.