Baking&Snack - February 2013 - 16

Warehouse exemption comes to fruition
The American Bakers Association (ABA)
won an exemption from preventive control provisions for ambient temperature
depots and warehouses. The exemption
was included in the recent FDA proposal,
“Preventive Controls for Human Food:
Current Good Manufacturing Practice and
Hazard Analysis and Risk-Based Preventive
Controls for Human Foods.”
In July 2012, ABA led a food industry
petition urging FDA to exempt storage facilities from its preventive controls provisions. FDA’s proposal released in January
contains several exemptions, including
one for non-refrigerated distribution warehouses such as those utilized by the baking
industry. This petition was allowed under
language in FSMA that was included at
ABA’s recommendation.
“Granting flexibility to bakers and other low-risk distribution facilities is a win
for bakers, food manufacturers and FDA.
This exemption will allow FDA to reserve
its limited resources for facilities with the

higher potential for food safety issues,” said
ABA President and CEO Robb MacKie.
“Commercial bakeries utilize storage
facilities as a short-term intermediary between the bakery and retailers and other
customers to facilitate expeditious distribution of freshly prepared products,” said
Lee Sanders, ABA senior vice-president of
government relations and public affairs.
“These foods typically remain in distribution facilities less than 24 to 36 hours.”
Under the newly released provisions,
refrigerated warehouses would be subject
to modified preventive control requirements. FDA’s proposal adds new preventive
controls provisions for facilities registered
with FDA’s current food facility registration
regulations. Covered facilities will need to
maintain a food safety plan, perform a hazard analysis and institute preventive controls for the mitigation of those hazards.
ABA will be preparing comments in response to FDA’s proposal. Those comments
are due to the agency in mid-May.

Urschel Laboratories, Inc.,
Valparaiso, IN, has outgrown its
existing global manufacturing headquarters and plans on constructing
a 350,000-sq-ft facility in the neighboring area of Chesterton, IN.

Correction
An error in reporting for “Just Add
Starch” (Baking & Snack, November
2012, Page 60) incorrectly named
the brands of starches offered by
Cargill, Wayzata, MN. The company markets its native high-amylose
starches under the AmyloGel brand
and its modified starches based on
waxy corn under StabiTex and Tex.

Flavorchem opens liquid
production plant

Institute predicts top health trends
Look for the growth of food waste consciousness, mini-meals
and gluten-free products to make headlines this year, according
to a second annual forecast by a leading national research group
studying health-related attitudes and behavior in the US.
The Values Institute at DGWB, a Santa Ana, CA-based social
science research entity, used observational studies to identify the
top health and wellness trends Americans are most likely to embrace in 2013. A collaboration with DGWB’s BalancedHealthy
practice, serving clients in the health and wellness space, the annual list is an extension of the institute’s work in values-based marketing and social entrepreneurialism and long-term partnership
with the international research firm Iconoculture, Minneapolis.
The top five consumer health trends for 2013 will be food waste
consciousness, wellness in the workplace, mini-meals and snacking, meatless mainstreaming and going against the grain.
“Our 2013 findings are consistent with the growing importance
of health in America — if not yet as a daily routine then certainly
as a primary goal for three out of four consumers,” said Mike
Weisman, president of the Values Institute at DGWB. “More than
ever, health is the new prestige barometer — meaning that most
Americans would rather be called healthy than wealthy.”

Dunkin’ Brands, Inc., Canton, MA,
is entering Southern California and
plans to eventually operate more
than 15,000 Dunkin’ Donuts
outlets nationwide.

Flavorchem Corp., Downers Grove, IL, dedicated its 44,000-sq-ft liquid production facility.
The company now has a larger area for quality control and regulatory departments and a
better equipped employee training facility. The dedication featured remarks by Kenneth
Malinowski, president of Flavorchem. Jackie Sprovieri, wife of the Flavorchem founder, cut
the ribbon to the new facility.
Flavorchem

/ Baking & Snack / February 2013

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Baking&Snack - February 2013

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