Gregory Miller

A recent article published in Current Developments in Nutrition gives a synopsis of a presentation at the American Society for Nutrition’s 2023 annual conference. Three food systems experts share the latest science about the underrepresentation of robust nutrition/health metrics to support public nutrition and health progress across different countries and organizations. Read the article here: https://lnkd.in/ex9_Suv5

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Resulting from dialogues held by the Innovation Center for U.S. Dairy's Food Safety Committee, this article from the latest issue of #FoodSafetyMagazine shares some of the learnings industry has assimilated for Cronobacter control by following the journey of a theoretical RTE dry powder plant striving to eliminate Cronobacter in its environment. 💡Discover how Salmonella control strategies can be taken to the next level to ensure that powders are free from Cronobacter (FREE subscription required): https://brnw.ch/21wNYqK #foodsafety #foodindustry #dairyindustry #cronobacter #salmonella

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Today the Interagency Food Safety Analytics Collaboration’s #IFSAC has released its 2022 Annual Report on the Sources of Foodborne Illness. The Centers for Disease Control and Prevention, FDA, and USDA-FSIS work together to improve coordination of federal food safety analytic efforts and address cross-cutting priorities for food safety. https://lnkd.in/eqSPPFNr

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A new study from the University of Illinois Urbana-Champaign looks at control measures and product testing in the produce supply chain.

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“A recent report from the Centers for Disease Control and Prevention reveals that the incidence of eight domestically acquired infections commonly transmitted through food either increased or remained stable in 2023 compared to the 2016-2018 baseline.” While some of these figures are being attributed to more rapid detection of infections, it nonetheless highlights the need for increased vigilance and food safety processes in food facilities. (Source; Food Safety News) #HACCP #HACCPinternational #foodsafematerials #foodsafety #foodsafe

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AFDO has introduced a new systematic approach to identifying, evaluating, and controlling food safety hazards in retail food establishments. Check out the process, pricing, resources, and FAQs. https://ow.ly/bHhX50TuMAB

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The USDA National Institute of Food and Agriculture (USDA-NIFA) investing $14 million into dozens of projects aimed at advancing food safety research, outreach, and training. 👉 MORE: https://brnw.ch/21wOVpL #foodsafety #foodindustry #USDA

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🚨 The Dietary Guidelines Advisory Committee published their Scientific Report for consideration by the United States Department of Agriculture and the Department of Health and Human Services in crafting the 2025-2030 Dietary Guidelines for Americans today. Here are some key takeaways that caught our attention⬇️ 🌟 Top 5 Highlights from the DGAC’s Scientific Report for the 2025-2030 Dietary Guidelines for Americans 🌟 1️⃣ #1: Introducing the "Eat Healthy Your Way" Pattern The DGAC recommends consolidating the three existing dietary patterns (Healthy U.S.-Style, Mediterranean-Style, and Vegetarian) into a single, inclusive, and flexible model: the "Eat Healthy Your Way" Pattern. This approach emphasizes vegetables, fruits, legumes, nuts, whole grains, and seafood, while reducing red and processed meats, added sugars, and saturated fats. ⚖️ #2: Prioritizing Health Equity For the first time, the Committee reviewed scientific evidence through a health equity lens, incorporating variables like social determinants of health to ensure the Guidelines reflect diverse backgrounds and foodways. 🌱 #3: Elevating Plant-Based Proteins To highlight plant-based Protein Foods, the DGAC recommends reorganizing food groups by moving Beans, Peas, and Lentils from the Vegetables Foods Group to the Protein Foods Group and listing them first. This shift encourages greater emphasis on plant-based eating. 🔴 #4: Maintaining Limits on Added Sugars, Saturated Fats, and Sodium The Committee recommends the Guidelines continue to uphold existing limits on these nutrients while emphasizing clear sodium labeling and continuing efforts to reduce sodium in the food supply. 🔬 #5: Calling for More Research on Ultra-Processed Foods While tasked with examining ultra-processed foods for the first time, the Committee noted a lack of research and a clear definition, recommending future exploration into this emerging topic. What are your thoughts on these recommendations? P.S. Need help navigating this changing landscape? That's what we specialize in - send us a DM!

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As new food sources and production systems continue to evolve, ongoing research and collaboration are necessary to address knowledge gaps and develop new safety assessment tools. #foodsafety #foodindustry

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Universities fuel an industry hungry for research to inform best practices and talent to fulfill in-demand careers in an environment where regulations are more complex, food safety is more scrutinized and the supply chain is more diverse. https://buff.ly/3vkSrwy

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If you're interested in allergen awareness in the food safety space, then you'll want to read the results of this study on gluten migration from the Allergen Bureau... https://lnkd.in/ge84evDe

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Dairy Management Inc.'s competition tasks undergraduate and graduate students with developing a dairy product that address either heart health, metabolic health, weight management or some combination of the three. - Details 🔽 https://ow.ly/yNKV50TeLOn #dairy #dairyindustry #foodindustry #foodandbeverage

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