Food Safety Magazine, February/March 2012

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CATEGORY: INGREDIENTSBy Lindsey LovingCommunicating Food Ingredient Safetyin a Fear-Driven EnvironmentDespite solid scientific evidence supportingtheir safety, food ingredients have been thesubject of myths and misperceptions fordecades. In recent years, however, the increasedinterest by consumers in “sustainable,”organic and “natural” foods seems to have hadan equal and opposite effect on foods perceivedto be “processed.” Perhaps no other aspectof food is more highly associated withprocessed foods than foods containing “artificial”ingredients.In addition, the benefits of food ingredientsfor food safety, nutrition and health are oftenoverlooked, or aren’t even considered. Foodingredients perform a variety of useful functionsin foods that are often taken for granted, such as to maintainor improve food safety, freshness and nutritional value andto improve taste, texture and appearance.Consumer Awareness Is DecreasingConsumer research on perceptions of processed foods findsIngredient safety isa hot-button issuefor consumers; thefood industry needsto be aware ofperceptions todrive consumerconfidence.that 43 percent of consumers are unfavorabletoward this category of foods. Most consumersassociate processed foods with containing artificialcolors and flavors (76 percent), as well aschemicals with long names (68 percent). 1In addition, there is decreased consumerawareness of the functions and benefits offood ingredients. For example, the 2011 InternationalFood Information Council (IFIC)Foundation Food & Health Survey found thatfewer consumers agree that low-calorie sweetenerscan play a role in weight loss/management(29 percent) or can be part of an overallhealthful diet (24 percent) than in 2010 (38percent and 29 percent, respectively). At thesame time, an increasing percentage of Americans (34 percent)report a lack of knowledge about low-calorie sweeteners comparedwith previous years (27 percent in 2010). 2Similarly, awareness of functions and regulation of food colorsis low. Only one in three Americans agrees that food colorsadd to the appearance of foods; just over half of consumers are50 F O O D S A F E T Y M A G A Z I N E
Solutions for TodayPlanning for TomorrowIndustry SolutionsEducationNetworkingExhibition HallYour Summit Education Does Not Endat the Session DoorAttend the informative Exhibitor Showcase Theatres.Two days of specialized, vendor-produced education that offer solutions youcan use today. Learn about new and exciting food safety technologies directlyfrom leading company Subject Matter Experts. FREE to all registered attendees.The Exhibition Hall is where solutions are found.The Summit attracts highly qualified food safety and security solution providers.More than 150 companies show off the latest technologies, products and services.The Summit offers plenty of networking opportunities.The OPENING NIGHT RECEPTION allows you to enjoy food and drink whileyou network and conduct business on the Exhibition Hall Floor.®The NSF FOOD SAFETY LEADERSHIP AWARDS precede the Keynote presentationand recognize those that have demonstrated excellence in the foodservice Industry.The FOOD QUALITY AWARDS AND RECEPTION begins with refreshmentsand networking followed by a ceremony to honor this year’s winner.Food Safety SummitApril 17-19, 2012Washington DCwww.foodsafetysummit.comGOLD SPONSORSILVER SPONSORBRONZE SPONSORMEDIA SPONSORS
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Page 16: REGULATORY REPORTBy Markus Lipp, Ph
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Page 21 and 22: INTERNATIONAL FOOD SAFETYbe to haul
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Page 26 and 27: PACKAGINGfor sale, and income to bu
Page 28 and 29: WELCOMEWHO ATTENDS THE SUMMITSoluti
Page 30: Providing the highestquality educat
Page 34 and 35: ®®EXHIBITOR SHOWCASETHEATRESThe E
Page 38 and 39: CONFERENCE SESSIONS THURSDAY, APRIL
Page 40 and 41: EXHIBITION HALLWhere Solutions Are
Page 42 and 43: 155 N. Pfingsten Rd., Suite 205Deer
Page 44: FOOD SAFETY INSIDERNovel Developmen
Page 47 and 48: Chris CelustaFood Processing Manage
Page 49 and 50: Discover a million reasonsTotal Pla
Page 51 and 52: control yourWOrLdwith LIGHTNING MVP
Page 53 and 54: community, which is heralding more
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Page 63 and 64: Complex threatsA simple sandwich re
Page 65: SPOTLIGHT: MEAT AND POULTRYUnlike r
Page 69 and 70: CATEGORY: INGREDIENTScolors. Howeve
Page 71 and 72: MORESAFETY. RESEARCH. TRENDS.MANAGE
Page 73 and 74: MICROBIOLOGYtial sources can be det
Page 75 and 76: MICROBIOLOGYficient to adequately c
Page 77 and 78: MICROBIOLOGYProcess step or areaLik
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Page 81 and 82: SPOTLIGHT: MEAT AND POULTRY(continu
Page 83 and 84: Advertisers IndexAdvanced Instrumen
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Food Safety Magazine, February/March 2012

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