Dr. James Dickson of
Iowa State University re-
ceived the outstanding edu-
cator award
from the North
American Meat Processors Association (NAMP)
on Saturday at its Annual Meat Industry Man-
agement Conference in Chicago.
The Grocery Manufacturers Association has
announced the appointment of Todd A. Turner to the position of vice president of industry affairs.
As a result of its rapid international growth,
tna, a supplier of integrated packaging and processing solutions for food production companies worldwide, has announced the
immediate promotions of three of
the company’s top sales people.
Patrick Avelange has been promoted to group sales manager,
Bachar Ghadri has been promoted
to general manager for Middle East operations
and Suresh Chandran has been promoted to
after market sales manager.
Nebraska Grocery Industry Association Executive Director Kathy Siefken received the Food Marketing Institute
(FMI) Donald H. MacManus Association Executive Award in
recognition of her professional skills, knowledge and pas-
New and updated quality standards
for ingredients used in functional foods
and a host of other food products manufactured, sold and
consumed every day are included in the newly released
seventh edition of the Food
Chemicals Codex (FCC). Published by the U.S. Pharma-copeial Convention (USP),
the FCC is an internationally recognized
compendium of standards that helps ensure the identity, quality, purity and consistency of food ingredients.
“The food industry is very innova-
tive and competitive, with new ingredi-
ents being introduced on a regular
basis,” said James Griffiths, Ph.D., vice
president of food, dietary supplement
and excipient standards for USP. “As
new ingredients emerge, as pressures to
keep food prices low continue, and as
the globalization of the industry per-
sists, ensuring quality can become very
difficult. The Food Chemicals Codex is
designed to serve as a re-
source for the food industry,
offering independently de-
veloped, science-based stan-
dards defining the
authenticity and quality of
food ingredients that both
suppliers and food manufac-
turers find useful. These standards pro-
vide suppliers with a means of
demonstrating quality, and allow manu-
facturers to have confidence that the in-
gredients they purchase are what they
claim to be, as opposed to a contami-
nated, adulterated, diluted or otherwise
inferior product. The ultimate benefici-
ary, of course, is the consumer, who de-
serves a quality food product.”
The latest FCC edition includes stan-
dards covering quality and purity for
1,100 food ingredients. These standards
Dickson
Avelange
Ghadri
Chandran
Latest Specifications for Food Ingredients Serve as
Resources for Manufacturers
PlacesPeople&
include the ingredient’s chemical formula, structure and weight; function and
definition; impurity limits; and packaging, storage and labeling information. In
addition, FCC Seventh Edition includes
validated methods in 11 appendixes with
step-by-step guidance to analyze food ingredients and demonstrate their authenticity, quality and purity. These
appendixes cover Enzyme Assays, Essential Oils and Flavors, Fats and Related
Substances, Carbohydrates, and Flavor
Chemicals, among others.
The FCC is used by finished food
and beverage manufacturers, food chemical and ingredient suppliers, food quality control professionals and regulatory
bodies around the world for managing
supply chains, maintaining regulatory
compliance and conducting day-to-day
business transactions as part of contracts
between food manufacturers and ingredient suppliers.
sion for the industry she represents and her tenacity of purpose in the legislative arena.
Nikken Foods USA, Inc. has announced the
recent promotion of Koichi Sato as president.
Peter J. Taormina, principal microbiologist,
John Morrell Food Group, Cincinnati, OH, is
now a Registrant of the National Registry of Certified Microbiologists (NRCM).
Perten Instruments, Inc. has announced the
additions of consultants Ed Arsenault and Brad Burtnick to offer
enhanced service and support capabilities for the Canadian market.
The company also appointed Joe
Bester as the regional manager for
the northern Midwest region.
Sargento Foods Inc. has strengthened its
sales team with the hiring of Bill Schaeffer,
Tiffany O’Day, Mark Purvis and Bryan Suiter.
Key Technology announces the appoint-
ment of Teri Johnson to the new position of in-
tercontinental sales manager for
the Australia/New Zealand, Asia
Pacific and Latin American regions
and Dr. Michael Nichols as senior
director of Research and Development.
Sato
Arsenault
Bester
Johnson
Nichols
Burtnick
