Food Business News - June 7, 2011 - (Page 42)

U.S.D.A. lowers cooking temp for some meat cuts WASHINGTON — The U.S. Department of Agriculture has updated its recommendation for safely cooking whole cuts of meat, which include steaks, roasts and chops, to 145 ºF. The department has lowered the recommendation from 160 ºF, but included the additional step of letting the whole cuts rest for 3 minutes after being removed from the cooking process. The U.S.D.A. also noted that the change does not include ground meats, which should be cooked to 160 ºF, or all poultry products, which should be cooked to 165 ºF. “With a single temperature for all whole cuts of meat and uniform 3-minute stand time, we believe it will be much easier for consumers to remember and result in safer food preparation,” said Elisabeth Hagen, Undersecretary for Food Safety. “Now With consumer demand for clean labels on the rise, the last thing you need is a label that shouts “chemical” With Sethness Caramel . Colors, the choice for label-friendly colors is simple. Since Caramel Color is a single additive, its compositional elements need not be listed. Therefore, Sethness Caramel Colors can be labeled simply as “Caramel Color” – a much more acceptable declaration than most other coloring systems. It’s a simple fact…we offer the most extensive line of Caramel Colors for optimal clean label opportunities because Sethness is Caramel Color. See us at IFT booth #5002 there will only be 3 numbers to remember: 145 ºF for whole meats, 160 ºF for ground meats and 165 ºF for all poultry.” The U.S.D.A. defined the “rest time” as the amount of time the product remains at the final temperature, after it has been removed from a grill, oven or other heat source. During the three minutes after meat is removed from the heat source, its temperature remains constant or continues to rise, which destroys pathogens. The U.S.D.A.’s Food Safety and Inspection Service has determined that it is just as safe to cook cuts of pork to 145 ºF with a three-minute rest time as it is to cook them to 160 ºF. The new cooking suggestions reflect the same standards that the F.S.I.S. uses for cooked meat products produced in federally inspected meat plants, which rely on the rest time of three minutes to achieve safe pathogen reduction, according to the U.S.D.A. The new cooking guidelines were welcomed by the National Pork Board, a trade group charged with promoting the industry’s products. “Our consumer research has consistently shown that Americans have a tendency to overcook common cuts of pork, resulting in a less-than-optimal eating experience,” said Pamela Johnson, director of consumer communications. “The new guidelines will help consumers enjoy pork at its most flavorful, juicy — and safe — temperature.” FBN 42 FOODBUSINESS NEWS ® June 7, 2011

Table of Contents for the Digital Edition of Food Business News - June 7, 2011

Food Business News - June 7, 2011
House bill cuts food safety funding
Enhancing water’s value
Wet weather muddies corn outlook
Web Contents
Editorial - Quest for ‘whole truth’ on food prices in France
MyPlate steps up in simple fashion
Breaking down MyPlate by food groups
Lawmakers look to halt sale of Lazy Cakes
McCormick to enter joint venture in India
Cal Pacifi c acquires SunOpta frozen fruit assets
Cargill Kitchen Solutions expanding in Iowa
F.M.I. hires new v.p. of food safety programs
Sealed Air to acquire Diversey for $4.3 billion
AdvancePierre Foods buys Barber Foods
Cargill acquires German chocolate business
Calavo to buy Renaissance Food Group
U.S. Foodservice acquires Great Western Meats
Clear sailing for Hain
Seneca Foods earnings down sharply in 2011
April red meat production down 4% from year ago
Sbarro now exploring alternatives to bankruptcy plan
Sherman Miller promoted to c.o.o. at Cal-Maine Foods
Nestle Health Science to acquire pharmaceutical maker
Emerging markets propel Heinz’s fi scal 2011 earnings
U.S.D.A. lowers cooking temp for some meat cuts
Campbell Soup focusing on volume sales, brand building
Buyout fi rm to acquire California Pizza Kitchen
Sanderson Farms suffers second-quarter loss
Wet weather muddies corn outlook
House bill cuts food safety funding
House panel seeks reduction in W.I.C. funding in fiscal 2012
Seeking middle market opportunities
Clear and concise
Ingredient solutions help keep it simple
Identifying natural partners for stevia
$tevia $upplier$ $eek profi t$ through international growth
Brain health for baby boomers
Bottled water volume, market share grew in 2010
Study recommends children should avoid energy, sports drinks
V8 introduces energy beverages
Smucker, Starbucks raising coffee prices
Nestle launches Aguas Frescas bottled beverage
Jamba introduces coconut water-based beverages
Enhancing water’s value
Gluten-free grains momentum
Balance Bar adds Café line
Pasta Prima launches two ravioli lines
Land O’Frost debuts Wrap Kit
Franz introduces artisan bread
Kraft launches Newtons Fruit Thins
Farley’s & Sathers adds ‘Splashers’
Häagen-Dazs introduces 2011 flavors
Mars updates Kudos granola bar line
Lifting of Russian export ban pressures world wheat market
Ingredient Markets
Packaging formats focus on convenience
Technology enables ultrasonic sealing
Ingredient’s small size aids in salt reduction
AKFP now offers arrowroot starch, pea starch
Tate & Lyle to resume U.S. sucralose production
Non-dairy ingredients achieve pareve certifi cation
Ad Index
Food Business in the News

Food Business News - June 7, 2011