Food for Thought
Posts from January 2012
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“Pascalization” Provides a New Alternative for Food Preservation
January 20, 2012Pascalatization, also known as high-pressure processing (HPP), is a procedure for subjecting food to extreme water pressure (typically 40,000 to 80,000 PS) inside pressure chambers. The extreme pressures used in the Pascalization process kills dangerous bacteria, molds and… Read More » -
Personal Liability Under FSMA?
January 18, 2012A week ago, I walked into lunch at the Michigan Agri-Business Association annual conference and was delighted to see a room full of folks; I was even more delighted to hear several of the lunch speakers (including Senator… Read More » -
Banks & the Food Businesses: Do We Have a Gap in Understanding?
January 11, 2012Recently, I’ve worked for a client on refinancing their credit facility. The client is a food processor, and my role in the refinancing was to educate everyone involved (while advocating for my client) on the inner workings of… Read More » -
Railroads and the Food Industry
January 3, 2012Happy New Year! I’ve promised myself and our marketing department that 2012 will a year of blogging. And that the blogging will reflect much more of my focus on the food industry generally, and not a bunch of… Read More »
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Events
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June 9, 2013
Michigan Food Processors Association 2013 Annual Convention -
June 12, 2013
June HACCP Training -
June 19, 2013
Innovations in Life Sciences & Technology in Improving Food Protection