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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
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.

Webinar Price ($289)
Click here to buy it

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