PORTER – A tavern closed after the Porter County Health Department revoked its annual meal permit on Friday, officials said.
The Porter County Health Department revoked the food permit from The Steel Barrel Tavern, at 212 Lincoln Street in Porter, said Maria Stamp, a Porter County health officer.
Stamp said it was the result of repeated breaches of coronavirus security protocols and previously issued shutdown orders. Health department officials did not provide further details on the nature of the offense.
However, the Porter County Department of Health has a process to consider restoring an annual meal permit by allowing business owners to appear at a health worker hearing to explain plans for future corrections to suspected violations.
KANSAS CITY – Following a fun, challenging and ultimately satisfying first year, Food Business News is developing Food Entrepreneurs with more content and more ways to connect with a highly engaged audience by 2021.
Food Entrepreneurs launched a year ago to share stories about startups and trends driving change in the industry. The early concept featured a print supplement published six times per year, an email newsletter sent six times per year, and digital tasting events.
The launch was a huge success. Notably, more than 7,000 industry professionals subscribe to email newsletters throughout the year. The content resonates with stakeholders across the supply chain, who are eager to learn about the next big thing in food.
Starting this month, Food Entrepreneurs email newsletters arrive in your inbox every two weeks, full of insights, innovations, and news. Customers will receive the latest updates on upcoming trends, events and developments surrounding the business.
Two digital events, to take place in April and October, will include product sampling opportunities and presentations that bring to life trends and products developed by emerging businesses. Participants will interact with entrepreneurs and thought leaders who drive disruption across industries.
In addition to the six printed editions this year, each edition Food Business News will display over and over Food Entrepreneurs section to provide more information and inspiration. The content will cover a multitude of activities and topics relevant to startups, plus profiles of the passionate personalities behind rising brands.
The center of success Food Business News Over the last 15 years there has been an unmatched scope of trends and innovations that are creating major changes in the market. Food Entrepreneurs represents the distillation of work that gets to the core of what all industry stakeholders want to know – what’s next?
What’s the next RXBAR or Beyond Meat?
Despite the global pandemic, food entrepreneurship remains dynamic and resilient. In a year that was painstakingly described as “uncertain” and “unprecedented,” the industry overcame many hurdles, finding creative ways to develop new products and solve problems caused by COVID-19. Many have turned to direct-to-consumer operations and other distribution channels. Some clever brainstorming approaches to building brand awareness if there are no in-store demos and trade shows. Some raise money through crowdfunding equity or participate in the various virtual pitch competitions that pop up throughout the year.
The already collaborative community of food entrepreneurs multiplies, helping each other to support one another when hope fades.
Amid the initial shock wave of the pandemic, the future Food Entrepreneurs questionable. Will entrepreneurs continue to innovate? How do startups raise capital or go to market?
What stories are left to tell?
Looking back on 2020, it’s clear that there are more stories to share than ever before.
Visit FoodBusinessNews.net to learn more, and subscribe to the latest offers from Food Entrepreneurs. Connect with Food Entrepreneurs in LinkedIn to engage with this dynamic community and stay abreast of developments.
The new cryogenic cooling system can help processors increase production, appearance and yield in mixers / blenders and even kettles. They offer a hygienic design for easy cleaning and increase food safety. An advanced cooling system that injects liquid cryogen into the bottom of the mixer / blender or kettle can provide 10 to 15% more cooling efficiency than other cooling approaches. In this whitepaper you will learn: • Scientific advantages of bottom-injection cryogenic (BI) cooling systems • New food series that can be processed with advanced BI • Principles for evaluating the hygienic design of new refrigeration equipment • Elements of BI cooling system matching with food processes • Important considerations for purchase and installation
The study was conducted by the New Zealand Ministry of Primary Industry (MPI) and involved examining the species of campylobacter bacteria from faecal samples obtained from participants in urban cities (Auckland) and mixed urban / rural areas (Manawatū / Whanganui). a year from 2018 to 2019.
The researchers found that most of the cases were related to campylobacter from poultry (used interchangeably with chicken here) and far less from lamb or beef.
“The majority of cases (84%) were infected with the campylobacter strain attributed to poultry sources, while only 14% were attributed to livestock sources,”The study authors said.
“[This was particularly prominent in urban cases] – Approximately 90% of urban campylobacteriosis cases are attributed to poultry sources, compared with nearly 75% of cases in rural areas. “ person
“Poultry consumption itself was not identified as a significant risk factor [but there were] specific risk factors related to poultry preparation and consumption [that elevated the odds of getting campylobacterioris]. person
“[These included] consumption of undercooked chicken and consumption of chicken outside the home – [all in all] demonstrated that poultry remains the dominant route to campylobacter exposure and infection. “ person
The study also showed that campylobacterioris was the most frequently reported gut-associated in New Zealand, but no significant increase was observed in incidence since 2008, some 12 years ago.
“Following an approximate 50% reduction in human campylobacteriosis following implementation of interventions that focus on the poultry food chain such as in broiler meat processing during 2006 to 2008, further declines were relatively small,”They said.
“Poultry is the most consumed type of meat in New Zealand, [and] Although there may be differences in yields for rural populations in different regions of the country due to different types of agriculture, the results for the urban population studied should be applicable to urban residents across the country. person
“[As such, there remains several more links in the] a poultry food chain in which intensified or new control measures can reasonably be applied. “ person
Government response person
Currently, the risk management page born from the campylobacter diet on the MPI website still states that: “Since 2006, our strategy has reduced foodborne Campylobacter disease in New Zealand by more than 50% – our research and control measures have helped achieve this.” person
Nonetheless, the government has also introduced a new strategy and action plan this year with the aim of reducing foodborne campylobacter cases by 2025 by 2025, which MPI will implement through Food Safety New Zealand.
The ministry is in the first phase of this strategy below Campylobacter Action Plan 2020-2021, Which will first of all focus on consumer engagement and behavior change, Campylobacter standards and regulations, and controls in agriculture.
“[This plan will focus on setting a public health improvement goal for the reduction of foodborne campylobacteriosis and lead in to medium-term control measures that will likely be implemented in outyears 2022 to 2023,” said MPI via the plan’s formal documentation.
“It initially focuses on improving controls (biosecurity) at farm level, improving hygiene during primary processing, re-evaluating the regulatory target that determines the allowable limit of Campylobacter contamination on chilled chicken carcasses, and enhancing consumer education.
“We will also continue to investigate other potential food sources such as raw drinking milk and red meat from ruminants.”
Similar situation in Australia?
New Zealand is not alone in its quest to battle campylobacter – earlier this year, a report by the New South Wales state government in Australia also found widespread campylobacter bacteria presence in chicken obtained from local processing plants and retail outlets, already in the public food system.
Although Salmonella has been a more common foodborne illness issue for Australia in previous years which garnered it more attention, the fact that Campylobacter was detected in 89.9% of chicken samples collected from retail outlets, with some 6.4% of this considered quantifiable/viable, is definitely cause for concern as these were already in close proximity to consumers.
Single-use plastics have experienced a major wave of contention as consumers become aware of concerns about ocean pollution and use of fossil fuels.
According to research from Leatherhead, this triggers real changes in consumer behavior. In the UK, for example, 70% of consumers are actively looking for products that contain less plastic in their daily shopping.
However, plastics also have important functional functions. Packaging plays a role in food safety and spoilage – and for this reason a holistic view of the issue should be taken, advises Dow Packaging sustainability expert Jeff Wooster.
When looking for solutions to plastics problems, pollution and carbon problems ‘need to be addressed’ as well as food safety and waste. “These problems are interconnected; they are not independent of each other. They are all significant drivers of a number of environmental and climate problems, “He told us.
One third of all food produced is wasted. This has a huge impact on climate change. Food production is responsible for 26% of global greenhouse gas emissions, food waste is responsible for 6-7% of total emissions. If food waste were a country, it would be the third largest emitter in the world after the US and China.
“Food waste then contributes 21% of all fresh water, 18% of agricultural land and 19% of fertilizer. Reducing the amount of food wasted will reduce the amount of greenhouse gases released into the atmosphere and will provide a number of significant environmental benefits,Wooster added.
In Europe, most food is wasted at home. And this means this is an area where we can all make positive change, advises Wooster.
“Food waste, in particular, is one area where people can really make an impact through easy and actionable steps such as rethinking the way they shop, cook, and reuse food… We can all make an impact through simple changes of day to day.” person
Food waste focus: Increase value while cutting footprints
But while consumers need to take individual responsibility for food wasted in their own refrigerators, the food industry also has an important role to play. Here, ‘sustainable’ packaging can make a significant contribution.
Wooster noted: “Companies can also drive real change in this area by recommitting and investing in sustainable packaging at every step along the supply chain.” person
For sustainability experts, creating a more sustainable food sector is about ‘finding ways to increase benefits, performance and value’ while ‘reducing burdens, resource consumption and carbon footprint’.
“It’s about using resources wisely to make sure we have enough resources. Food waste plays a big role in this. It is impossible to see a significant increase in our current food waste problem if the company does not prioritize optimization of value by providing better product protection that helps avoid waste. “ person
‘Rotating’ packaging for preservation
Companies are leveraging packaging innovations to help tackle food waste, according to Wooster’s observations, ‘turning’ to invest in innovations ‘that will better preserve perishable food’.
“For example, portion packaging allows food service operators and consumers to open only portions of food that are soon to be used. And this is combined with an improved design for the environment and a design for recycling. On the design front, Kraft Heinz stands out for its focus on ‘design for recyclability’. These companies produce and utilize the most effective ingredients to package and protect their products and reduce food waste. This reduces the impact of Kraft’s operational packaging and supports the move towards a more circular economy. “Said Dow sustainability experts.
“We have seen many new companies emerge with a mission to reduce food waste through the rescue of food that may have been discarded, deemed unfit for consumption, or deemed too unattractive to be sold in supermarkets. Loop and Imperfect Foods are two examples of companies that focus on recycled materials. This program and many others implemented around the world can have a profound impact on our efforts to reduce food waste globally. “ person
Increased recycling will require ‘changing mindsets and practices’
While Leatherhead’s consumer study of attitudes to plastics found 46% of people felt guilty about the amount of plastic they used, the study also found the same number – 41% – threw plastic bottles into the trash after just one use.
So, what’s preventing us from increasing the recycling rate for food grade plastics?
At a high level, Wooster says that the current economic model needs to be reexamined. “The biggest challenge to implementing a more circular solution is that it requires changing the economic model which has been largely successful to date. However, as population increases and income increases, and as resources become increasingly drained, greater efforts are needed to educate and change mindsets and practices. This means a willingness to accept the additional costs and the short-term investment required to implement a more circular solution, which is not easy to do. But it is necessary and will create long-term value. “ person
Drilling to specifically look at food grade plastics, continues Wooster, there are many practical obstacles that need to be overcome, from ‘standard measures’ around collection and sorting to’ different handling characteristics of a large number of rigid and flexible types. packaging used to meet regulatory requirements’ and ‘convince the general public about the safety of packaging made from recycled products’.
“Among the biggest barriers are the cost requirements in terms of new test requirements, equipment, time, personnel and investment to implement the processes and innovations needed. This comes amid increasing pressure from consumers for companies to reduce the environmental burden associated with their products while maintaining the quality, safety and regulatory compliance standards essential to protecting our food supplies. “ person
Innovation and collaboration to improve circular models
The answers to these challenges – barriers to recycling and the need to protect products – will be found in collaborations across industries, advises Wooster.
“For example, at Dow, we also focus on building designs that enable fully recyclable packaging by partnering with companies like Kashi to deliver cutting-edge packaging innovations. Dow and Kashi jointly designed the first resealable stand-up pouch for Kashi Bear Naked brand granola to be completely recyclable. Bear Naked uses RecycleReady technology from Dow, meets the How2Recycle label recycling standards of the Sustainable Packaging Coalition and makes it compatible with existing polyethylene recycling streams. Consumers can now hand over their recyclable packaging at their local grocery store or other retailer. “ person
Innovation is also taking place in the materials space, with the development of ‘better performing’ plastics and alternative materials. Dow has improved its polymer solutions for meat and cheese packaging. “These alternative solutions help make packaging production more efficient, improve the consumer experience, preserve food longer and reduce waste,”Wooster watched.
The chemical giant’s packaging arm has also developed a polyolefin plastomer product line, Affinity, which helps extend the shelf life of fresh lettuce. “It requires a controlled atmosphere to allow proper exchange of oxygen and carbon dioxide between the packaging and the environment to maintain freshness.” And, plastics technology provides advanced sealant performance for items such as meat, cheese, fresh produce, dry food, and even flowable material bags. “ person
Dow Packaging claims plastics could be part of a sustainable future for the food industry – and that reduction, in isolation, is not the answer.
“The reduction strategy and the development of a circular model must be used simultaneously to achieve our goals for resource conservation. Companies and organizations should invest in reducing plastic waste using only as many materials as is really needed and invest in solutions that use recycled plastics or allow reuse of new plastics, “Wooster argued.
“Advanced plastic packaging not only reduces food waste, it also reduces the risk of contamination with unpackaged food. Once food reaches supermarkets, extended shelf life is critical in reduction strategies and materials like high barrier plastic packaging can help extend shelf life, keeping food fresher and safer for longer. person
“A sustainable future can only be achieved if we work to enable new science-based solutions and technologies that reduce waste while incorporating key measures for a circular economy. By combining the two strategies, our goal of minimizing food waste can be achieved. “ person