what is healthy food

The frozen food industry will have the opportunity to celebrate the newest inductees into the Distinguished Order of Zerocrats’ Frozen Food Hall of Fame at the American Frozen Food Institute’s Western Frozen Food Convention. The Convention will be held February 12-16, 2005, at the Hyatt Regency San Francisco in San Francisco, California. A gala reception will precede the induction ceremony on Tuesday, February 15, 2005, as James O. Tankersley of The Pictsweet Company, Rosemary Driebe Olofsson of Pocono Produce Company, Inc., and Earl Smittcamp of Wawona Frozen Foods are honored for their substantial contributions to the frozen food industry. Tankersly will be honored posthumously. The Distinguished Order of Zerocrats, an organization of industry members whose purpose is to maintain the tradition of promoting the image and advancement of the frozen food industry, established the Frozen Food Hall of Fame in 1990, to honor those whose dedication and hard work have greatly benefited the industry. Every year, the frozen food industry honors those individuals whose imagination and innovation have ensured the success of the frozen food industry. Dr. Douglas Archer spent the morning of September 10 with two things on his mind: preparing for Hurricane Ivan and promoting the “freezing battle plan” that may help combat pathogens in some foods. Even as the storm continued its uncertain path toward his home state of Florida, Dr. Archer kept to a slate of scheduled radio interviews about his research paper on freezing and food safety. AFFI has promoted the paper, which appeared earlier this year in the International Journal of Food Microbiology, in the hope of fostering additional research that could help grow the frozen food category, and enhance further the image of frozen foods. Archer participated in interviews on the following radio stations This is the first wave in a series of radio appearances that will comprise an aggressive radio tour for Archer. Archer is a past deputy director of the Center for Food Safety and Applied Nutrition of the U.S. Food and Drug Administration. Currently, he is a professor in the Food Science and Human Nutrition Department of the University of Florida, Gainesville, Fla. His research paper, “Freezing: an underutilized food safety technology?” notes the positive food safety track record of frozen food products, and synthesizes existing research on the effects of freezing on microorganisms. The significance of the paper is the identification of variables that could be researched to maximize freezing as a food safety technology. These variables include the temperatures and rates at which foods are frozen, storage times and temperatures, and the chemical makeup of the foods. Archer also notes the characteristics of specific microorganisms, and their unique interactions with various foods. In addition to promoting the track record and future promise of frozen foods and food safety, interviewers asked Archer questions that enabled him to promote other positive attributes of frozen foods. Among these attributes is the comparable, and sometimes superior, nutrient content of frozen produce compared with that of raw produce. Archer also emphasized advances in technology that have led to innovations in taste and product quality.