Tip of the Week: 5 Reasons Your Product Quality May Be Stale

Tip of the Week: 5 Reasons Your Product Quality May Be Stale

We're covering 5 common reasons why your product quality may be stale in this Tip of the Week segment.

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FDA Recognizes Australia as Having a Comparable Food Safety System to the US

FDA Recognizes Australia as Having a Comparable Food Safety System to the US

The U.S. Food and Drug Administration has signed an arrangement with the Australian Department of Agriculture and Water Resources recognizing each other’s food safety systems as comparable to each other.

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Are Your Foreign Suppliers Ready For FSMA?

Are Your Foreign Suppliers Ready For FSMA?

The Foreign Supplier Verification Program (FSVP) rule is something every U.S. importer needs to be aware of, since compliance to FSVP begins May 2017. Let’s review how to help your suppliers be ready:

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Tip of the Week: Gluten Washing Test Results Explained

Tip of the Week: Gluten Washing Test Results Explained

Gluten-washing is simply the process of using excess water to mechanically remove the starch and most other non-gluten components of the wheat flour. This can be done either by hand or with the aid of instrumentation.

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6 Fun Facts About Tortillas

6 Fun Facts About Tortillas

Tortilla production has some interesting facts about origin, history, and industry growth. Read our 6 fun facts.

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Tip of the Week: 3 Helpful Hacks to Share With Your Maintenance Team

Tip of the Week: 3 Helpful Hacks to Share With Your Maintenance Team

3 helpful hacks to share with your maintenance team to reduce the risk of unintentional contamination.

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Minor Ingredients Play an Important Role in Flour Tortilla Quality

Minor Ingredients Play an Important Role in Flour Tortilla Quality

Tortilla made with only flour, water, oil, baking powder, and salt will be soft and pliable for several hours after production. But, if they aren't consumed immediately they will start drying out, loosing flexibility, and becoming sticky within 24 hours.

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Tip of the Week: A Look Into Our Labs

Tip of the Week: A Look Into Our Labs

For the months of January and March 2017, Tip of the Week has featured photos of the new lab remodel, tips on lab experiences, and insights into the types of projects that occur in the eight AIB labs. To end the lab series, Valerie Olson, Director of Food Technical Services, explains the common thread that ties all these labs together --- our experts on staff.

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Tip of the Week: A Look Into Our Labs

Tip of the Week: A Look Into Our Labs

Cookies and crackers are very different from many other dough and sweet goods products, so the cookie and cracker lab provides a space AIB can dedicate to the processing and equipment unique to these products.

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Food Labeling Services Facebook Live Q&A

Food Labeling Services Facebook Live Q&A

During our March 3 Facebook Live event featuring Elaine Meloan, Manager of Food Labeling Services, we were not able to answer all the questions posted in the comments due to time limitations. However, we were able to answer all those questions and post them here.

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