Flour may not be the first product that comes to mind when you think foodborne illness, but the threat of flour contamination by pathogens such as E. coli and Salmonella is real. Concerns about the presence of pathogens prompted a number of flour recalls in 2019, including recalls of products sold under such well-known labels as Pillsbury and King Arthur.
A Toronto-based company called Agri-Neo has announced the availability of an organic, nonthermal technology designed to achieve microbial reduction greater than 99.9% in flour. The novel new technology, which is called Neo-Temper, offers millers an alternative to heat treatment of flour. Heat treatment is not considered an optimal approach because of its cost and the fact that it adds extra steps to the milling process and can degrade the quality of flour.
With Neo-Temper, an organic liquid solution is mixed with water deployed during the tempering process of flour milling. This technique destroys pathogens on the surface of wheat kernels and in cracks and crevices that may harbor pathogens. Because the process does not use heat, it preserves flour’s nutritional content and functionality. In addition, the liquid solution later biodegrades, which means that it is considered a processing aid by regulators, and no product labeling is required.
“Flour is a top three food staple in our daily lives, yet to date the industry has not had a commercially viable solution to address the recurring number of flour recalls we are seeing due to E. coli and Salmonella contamination within this highly consumed ingredient,” says Rob Wong, president of Agri-Neo.
The company has completed four commercial validations of Neo-Temper in flour mills in the United States and Canada and reports that it has a waiting list of North American companies interested in utilizing the process.
Insights into the diets of the tiny common fruit fly may help provide understandings into how humans evolved to eat what we eat, according to new research published in Cell Reports and a press release from Kyoto University.
An international team of scientists led by the University of Goettingen has developed a new approach to identifying the genes that control plant traits.
Earth’s soil is becoming more saline, and as it does, growing crops becomes more difficult or impossible. Scientists at Brigham Young University (BYU) may have discovered a way to prevent soil salinity from ruining crops and crop yields.
Research with a mouse model coupled with an analysis of human clinical trial data have suggested that bioactive compound(s) in broccoli and other cruciferous vegetables may reduce the progression of kidney disease in mice and humans with a specific genetic makeup.
Hodgson Mill has announced a voluntary national recall of specific lots of its Unbleached All-Purpose White Wheat Flour (5 lb).
The U.S. Trump administration has reached an agreement with the government of South Korea on market access for U.S. rice.
Gruppo Grigi has reached an agreement with IBM Food Trust for Aliveris brand pasta to use IBM Food Trust to trace the provenance of their pasta, which is made from 100% organic Italian wheat using non-GMO soybeans, and was produced in facilities using the traditional bronze drawn method of forming the pasta shape.
The U.S. Food and Drug Administration (FDA) has issued the 2019 edition of the Voluntary National Retail Food Regulatory Program Standards (Retail Program Standards), which define the key elements of an effective retail food regulatory program for state, local, tribal, and territorial food regulatory jurisdictions.