Clean Labeling and Natural Food Additives

 Meeting consumer demands without compromising functionality, safety, shelf-stability and ethics

(Webinar length:  1h 30m)

Overview: 

There is an increasing trend of clean labeling to meet consumer demand for more product information and inclusion of synthetic preservatives in foods. In the meat processing sector, low fat, low sodium and nitrite-free products offer a profitable marketing strategy.  In the bakery industry, there is also a move towards substituting traditional preservatives such as sorbate and benzoate with natural preservatives.

This webinar will provide an overview on synthetic preservatives used in product formulations and reasons for inclusion.  Natural alternatives to synthetic preservatives will be provided along with advantages and disadvantages. In context, mention will also be made of the highly controversial use of transglutaminase (meat glue) and Lean Finally Textured Beef (LFTB) for producing low-salt and low-fat products respectively.  The potential of applying high hydrostatic pressure in production and low dose irradiation of Clean Labeled products will be described.  The ethical aspects of labeling requirements for “natural” and changes in regulations related to labeling will be discussed.   

Areas covered in the webinar: 

  • Synthetic preservatives used in foods and reasons for inclusion
  • Natural alternatives to synthetic preservatives in meat and bakery products-- advantages and disadvantagesNatural Alternatives to salt and nitrates
  • Science and application of transglutaminase and LFTB
  • Physical technologies available to enhance the shelf-life and safety of foods
  • Labeling of natural products-- Ethical issues involved
  • Ethical issues in the use of carbon monoxide and meat glue within the meat industry
  • Regulatory status of “natural” ingredients and future directions

Who will benefit from this webinar:

  • QA and QC Managers
  • Production Managers
  • Food Scientists and Technologists
  • Food Safety Personnel
  • HACCP Coordinators
  • Government food inspectors
  • Neonatal-Perinatal health care workers
  • Microbiologists and Food Processing Engineers

Presenter - Dr. Keith Warriner

Dr. Keith Warriner is currently an Associate Professor within the Department of Food Science at University of Guelph, Canada. Dr. Warriner received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth, UK. He later went on to work on biosensors within the University of Manchester, UK and subsequently returned to the University of Nottingham to become a Research Fellow in Food Microbiology. He joined the Faculty of the University of Guelph in 2002. 

During the last fifteen years in the field of microbiology and food safety research, Dr. Warriner has published more than 100 papers, book chapters, patents, and conference abstracts. He has broad research areas encompassing development of decontamination technologies, biosensors for biohazard detection, and more fundamental research on the interaction of human pathogens with plants. One notable research accomplishment was the development of a decontamination treatment for sanitizing seeds destined for sprout production and a further process based on Advanced Oxidation Process for inactivating pathogens on fresh produce. Current research in the area is focused on developing biocontrol strategies based on using a combination of antagonistic bacteria and bacteriophage to reduce levels of human pathogens at the primary production stage.

  • Item #: 0108dClean
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Price $289.00