Food Business News - January 1, 2013 - 11

Sunland receives go-ahead to reopen peanut plant
company has provided additional information to F.D.A. to demonstrate that recommended actions have been taken and required corrective actions are being implemented,” Sunland said in a statement. “Sunland reached an agreement with U.S. Food and Drug Administration on the terms of a consent decree of injunction, which has been approved and entered by the U.S. District Court for the District of New Mexico. The agreement outlines the required next steps to allow the company to resume its peanut shelling operations and peanut butter manufacturing operations.” The suspension of Sunland’s operations was the first use of the F.D.A.’s authority to prohibit a food facility from introducing product into interstate or intrastate commerce, an authority granted to the agency under the F.D.A. Food Safety Modernization Act of 2011. “When the F.D.A. suspends a facility’s registration, consumers can be assured that its products will stay off the market until the agency determines that they can be safely produced,” said Michael Taylor, deputy commissioner for foods and veterinary medicine at the F.D.A. Under terms of the decree, Sunland must retain an independent sanitation expert to develop a sanitation control program that the company must then implement. The requirements also include compliance with the cGMP (current good manufacturing practices) regulations. In addition, for the peanut butter plant, the company must conduct environmental monitoring and testing to ensure disease-causing organisms are not present in the facility or in its finished foods and must have comprehensive inspections conducted by an independent sanitation expert. The consent decree permits Sunland to receive, hold and distribute raw, unshelled peanuts from its storage buildings because the raw, unshelled peanuts are bound for processing facilities that include a “kill step” to eliminate Salmonella and other pathogenic bacteria. The need for a consent decree stems from evidence linking Sunland to an outbreak of Salmonella Bredeney that sickened 42 people in 20 states, coupled with the company’s history of violations, which led to suspension of the facility’s registration. FBN

Continued from Page 1 food facility registration. But the decree also notes the company cannot process or distribute food from its peanut butter plant or peanut mill plant in Portales, N.M., until it has complied with the consent decree’s requirements to the F.D.A.’s satisfaction. Sunland must receive written authorization from the F.D.A. prior to resuming operations at both its peanut butter and peanut mill plant. “Over the last several weeks the

Frito-Lay system reduces oil in potato chips
PURCHASE, N.Y. — Frito-Lay North America has filed an international patent for a system designed to reduce the amount of oil in both traditional potato chips and kettle potato chips. Traditional potato chips made by a continuous-frying process typically have oil content ranging from 34% to 38% oil by weight, and batch-fried kettle chips have an oil content of about 30%. F.L.N.A., a business of PepsiCo, Inc., said through its system it is possible for processed potato chips to have a final oil content of less than 18% by weight. The system includes pre-treatment, fryer treatment and post-treatment. The pre-treatment “hot potato” method involves submerging whole-peeled potatoes in hot water with temperatures of 130 degrees Fahrenheit (about 54 degrees Celsius) to 140 degrees F (about 60 degrees C). It is believed the “hot potato” method reduces the final product’s oil content by gelatinizing starch and altering pectin structure, which brings about a matrix on the surface of the potato slices that hinders oil from permeating into the potato slices during the initial frying stages. The fryer treatment involves manipulating the temperature-time profile in the fryer. The inventors found oil content may be reduced through a steeper, faster temperature drop when the potato slices enter the fryer. The temperature drop may be followed by exposure of about 3 to 8 minutes in a temperature

range of about 220 degrees F (104 degrees C) to about 260 degrees F (127 degrees C). The post-treatment method uses superheated steam at 300 degrees F (149 degrees C) to further reduce oil content. The superheated steam method, according to F.L.N.A., does not have the drawbacks of another post-treatment method, saturated steam, which increases moisture content in potato chips. FBN

January 1, 2013

FOODBUSINESS NEWS

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11



Food Business News - January 1, 2013

Table of Contents for the Digital Edition of Food Business News - January 1, 2013

Food Business News - January 1, 2013
Sunland receives go-ahead to reopen peanut plant
Monster Beverage c.e.o. defends safety of energy drinks
2013 commodity outlook
Table of Contents
Web Contents
Editorial - Taking a measure of needed crop gains
National survey shows obesity rates may be falling
Kraft investing $25 million in Capri Sun facility in Virginia
Hain completes purchase of BluePrint
Frito-Lay system reduces oil in potato chips
Rabobank: Beef prices to record levels in 2013
Private group to acquire Caribou Coffee
Walnut costs, leveraged position hinder Diamond Foods
Restaurant visits flat, spending up 2% in 2012
Consumer Foods lifts ConAgra earnings
Popcorn offers potential for ConAgra
Chief executive worries about feed supply, U.S. and European economies
Washington - F.D.A. considering food allergen thresholds
Market Insight - 2013 commodity outlook
Ingredient Innovations - Leavening system changes may reduce sodium in tortillas
Smaller crystals may reduce salt levels in snacks
Beyond bitter: Potassium chloride’s use keeps evolving
Dairy Business News - Dairy-derived flavors
Reinventing the novelty segment
New Food Products
Ingredient Market Trends - Drought impact on food prices to strengthen in 2013
Ingredient Markets
Supplier Innovations and News
Classifieds
Marketplace
Ad Index
Food Business in the News
Food Business News - January 1, 2013 - 2013 commodity outlook
Food Business News - January 1, 2013 - 2
Food Business News - January 1, 2013 - 3
Food Business News - January 1, 2013 - Table of Contents
Food Business News - January 1, 2013 - 5
Food Business News - January 1, 2013 - Web Contents
Food Business News - January 1, 2013 - 7
Food Business News - January 1, 2013 - 8
Food Business News - January 1, 2013 - Editorial - Taking a measure of needed crop gains
Food Business News - January 1, 2013 - Hain completes purchase of BluePrint
Food Business News - January 1, 2013 - Frito-Lay system reduces oil in potato chips
Food Business News - January 1, 2013 - Walnut costs, leveraged position hinder Diamond Foods
Food Business News - January 1, 2013 - 13
Food Business News - January 1, 2013 - Restaurant visits flat, spending up 2% in 2012
Food Business News - January 1, 2013 - Chief executive worries about feed supply, U.S. and European economies
Food Business News - January 1, 2013 - 16
Food Business News - January 1, 2013 - 17
Food Business News - January 1, 2013 - Washington - F.D.A. considering food allergen thresholds
Food Business News - January 1, 2013 - 19
Food Business News - January 1, 2013 - Market Insight - 2013 commodity outlook
Food Business News - January 1, 2013 - 21
Food Business News - January 1, 2013 - 22
Food Business News - January 1, 2013 - Ingredient Innovations - Leavening system changes may reduce sodium in tortillas
Food Business News - January 1, 2013 - Beyond bitter: Potassium chloride’s use keeps evolving
Food Business News - January 1, 2013 - 25
Food Business News - January 1, 2013 - Dairy Business News - Dairy-derived flavors
Food Business News - January 1, 2013 - 27
Food Business News - January 1, 2013 - 28
Food Business News - January 1, 2013 - 29
Food Business News - January 1, 2013 - 30
Food Business News - January 1, 2013 - 31
Food Business News - January 1, 2013 - Reinventing the novelty segment
Food Business News - January 1, 2013 - 33
Food Business News - January 1, 2013 - New Food Products
Food Business News - January 1, 2013 - 35
Food Business News - January 1, 2013 - 36
Food Business News - January 1, 2013 - Ingredient Market Trends - Drought impact on food prices to strengthen in 2013
Food Business News - January 1, 2013 - Ingredient Markets
Food Business News - January 1, 2013 - 39
Food Business News - January 1, 2013 - 40
Food Business News - January 1, 2013 - 41
Food Business News - January 1, 2013 - 42
Food Business News - January 1, 2013 - 43
Food Business News - January 1, 2013 - 44
Food Business News - January 1, 2013 - 45
Food Business News - January 1, 2013 - 46
Food Business News - January 1, 2013 - Supplier Innovations and News
Food Business News - January 1, 2013 - 48
Food Business News - January 1, 2013 - Classifieds
Food Business News - January 1, 2013 - 50
Food Business News - January 1, 2013 - Marketplace
Food Business News - January 1, 2013 - 52
Food Business News - January 1, 2013 - Ad Index
Food Business News - January 1, 2013 - Food Business in the News
Food Business News - January 1, 2013 - 55
Food Business News - January 1, 2013 - 56
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