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IFSEA-CFM courses - IFSEA Certified Food Manager Updated: 2023

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Exam Code: IFSEA-CFM IFSEA Certified Food Manager courses June 2023 by Killexams.com team

IFSEA-CFM IFSEA Certified Food Manager

Passing Percent – 70%
Number of questions – 80

IFSEA reaches beyond common culinary and restaurant professions, assisting professionals working behind the scenes and those seeking management roles as well. We hold annual conferences, culinary competitions, and award ceremonies to network and discuss current happenings, but mostly to have fun.
We also work on charitable programs such as certifications for homeless veterans. Our connections in the industry have helped countless individuals.
IFSEA membership is perfect for executive chefs, restaurant owners, catering directors, food suppliers, professionals, or students new to the industry. Let us help you broaden your skills and foster relationships needed to reach executive levels within the food service and hospitality industry. Other advantages include:
Culinary Competition
Meeting New Professionals & Life-Long Friends
Education Seminars
Training Programs
Updates on Industry Trends & News
Access to Job Openings & Postings
Assisting with the Development of the Food Service Profession
Food Service Executive Certifications
Student Scholarships & Mentorships
Culinary Competitions
IFSEA Meetups

Students are required to be in a room, monitored by someone who is NOT providing the direct instruction for the certification, except under extremely limited conditions. If only one individual is approved by IFSEA as a proctor, then the teacher of the material may proctor the exams and must be independently monitored by a second individual who does not provide direct instruction for the certification content to the individuals taking the test.

There are 932 questions in the Classmarker databank, spread across 9 GFI tests and 4 IFSEA tests. Most of the tests these questions came from have 80 questions, two have 150 questions. Those questions came from this bank of questions, which were not changed at all, the same questions reside on one of the 8 other subjects that GFI and IFSEA use. With our experience about what you need to “know, be and do,” we selected from the data bank questions in 5 subjects – food safety, food service management, customer service, culinary nutrition and culinary. There are 16 questions in each of those areas. The test was recently updated, keeping in mind what would be good things for someone new or fairly new to our industry to know.

In order to provide the teachers with the material to provide the 150 hours of training required, we will provide them with the PowerPoint slide shows for each of the 5 testing areas. For adults, each of those takes 6 to 8 hours of training, a full day. The teachers can pick out of this information, what information they would like to use. We will also provide the shorter (90 or so slides) slide show which is more test specific. We also have a spreadsheet indicating on that short version, where the questions are answered, which will help the teachers to cover the broad subject matter to be taught, being sure to cover the specific questions as well.
IFSEA Certified Food Manager
Food Certified Topics

Other Food exams

ACF-CCP ACF Certified Cooking Professional
FSMC Food Service Manager Certification
IFSEA-CFM IFSEA Certified Food Manager
NRA-FPM NRA ServSafe Food Protection Manager

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IFSEA Certified Food Manager
Question: 68
Sarah is making pasta salad for a school picnic. How should she cool the cooked
pasta before using it in the salad?
A. By placing the pasta in the refrigerator
B. By placing the pasta in an ice-water bath
C. By leaving it on the kitchen counter until it cools
D. Any of these methods is safe
Answer: B
Sarah should cool the pasta for her pasta salad by placing it in an ice-water bath.
Cooked food must cool from 135F to below 70F within the first 2 hours of
cooling time. Pathogens grow faster in this temperature range. Food then has four
hours to safely cool from 70F to below 41F. Hot pasta placed in the refrigerator
may not cool fast enough to prevent the growth of pathogens.
Question: 69
Which of the following is a safe method for handling ice used for service?
A. Scooping ice from ice machine with a serving glass
B. Using bare hands to scoop ice from ice machine
C. Storing the ice scoop inside the ice machine
D. None of the above methods is safe
Answer: D
None of the above methods is safe for handling ice used for service. Ice should
only be removed from the ice machine using a clean sanitized scoop that is only
used for handling ice. The ice scoop should be stored in a protected location
outside the ice machine. Never use hands or a serving glass to scoop ice from the
ice machine.
Question: 70
For an IPM program to be successful, what must pests be denied?
A. Food and water
B. Access to the building
C. A safe hiding place
D. All of the above
Answer: D
For an IPM program to be successful, pests must be denied food and water, access
to the building and a safe hiding place. Keeping pests out of your operation is
easier than eliminating an infestation. A PCO can work with you to make the
operation less attractive to pests.
Question: 71
When receiving raw frozen fish shipped on ice, how should you check the
temperature of the fish?
A. By checking the ice temperature
B. By inserting a thermometer into the fish
C. By inserting a thermometer under the fish
D. By wrapping a frozen fish around the thermometer
Answer: B
When receiving raw frozen fish shipped on ice, you should check the temperature
of the fish by inserting a thermometer into the fish. You should insert the
thermometer into the thickest part of the fish. If the fish is not frozen properly, the
shipment should be rejected.
Question: 72
The container that raw shucked shellfish is shipped in should be labeled with the
packers name, address and what other piece of information?
A. Website address
B. Phone number
C. Certification number
D. All of the above
Answer: C
The container that raw shucked shellfish is shipped in should be labeled with the
packers name, address and certification number. This label indicates to the
receiver that the shellfish is from a reliable source. If the label information is
missing or incomplete, the shipment should not be accepted.
Question: 73
How long does sushi-grade fish need to be frozen at -4F?
A. At least 15 hours
B. At least 24 hours
C. At least 4 hours
D. At least 1 hour
Answer: B
Sushi-grade fish needs to be frozen at -4F for at least 24 hours. Sushi-grade fish
has specific handling instructions to reduce the risk of foodborne illness. The fish
supplier is required to provide records of the freezing process to ensure the fish
was handled safely.
Question: 74
Cliff is always looking for ways to work more efficiently. While receiving his
restaurants food shipment, he decides to prop open the freezer door. Is this a
good idea?
A. Yes, food will be moved to the freezer faster.
B. No, propping the door open will lower the freezer temperature.
C. No, the propped open door is a trip hazard.
D. Yes, the receiving area will be cooled by the open door.
Answer: B
While Cliff is receiving his restaurants food shipment, it is a bad idea to prop
open the freezer door because the open door will lower the freezer temperature.
The freezer door should be firmly closed between trips in and out of the freezer.
Cold air curtains can be added if keeping the door closed is not enough to
maintain freezer temperature.
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Food Certified courses - BingNews https://killexams.com/pass4sure/exam-detail/IFSEA-CFM Search results Food Certified courses - BingNews https://killexams.com/pass4sure/exam-detail/IFSEA-CFM https://killexams.com/exam_list/Food Food And Drink No result found, try new keyword!Alabama now has an official state cookie: the Yellowhammer Cookie Three Filipino restaurants in three different parts of the U.S. are among the nominees at this year's James Beard Awards, the ... Thu, 01 Jun 2023 12:00:00 -0500 text/html https://www.usnews.com/topics/subjects/food-and-drink Food & Nutrition

The food industry is a multifaceted, complex market responsible for the production of all food for human consumption. At its broadest level, the industry could be split into fresh and packaged foods. Fresh foods are all those which have a relatively short shelf-life, like produce, fresh baked goods, meat, and seafood. Packaged food is everything else that one would find in a supermarket. This ranges from categories like frozen food to sauces and seasonings. Nutrition comprises everything that food contains and its effects, positive and negative, on the body. This aspect of the food industry relates to food choices consumers make based on what they hope to get from their food. This can range from healthy food choices and diets to a taste-first approach that views nutritional value as of secondary importance. That said, health-focused food is one of the biggest ongoing trends in the industry as more consumers are looking to eat healthier, even when it comes to snacks.

Mon, 01 Aug 2022 17:00:00 -0500 en text/html https://www.statista.com/markets/415/topic/468/food-nutrition/
How Nutrition Education for Doctors Is Evolving © Namthip Muanthongthae—Getty Images

Dr. Jaclyn Albin still recalls learning about nutritional biochemistry while she was a student at The George Washington University School of Medicine & Health Sciences. But by the time she graduated in 2009, nutrition’s relevance to disease states and patient care hadn’t been addressed.

“Historically, nutrition education has been mostly rooted in biochemistry, pathology, and physiology with nutrient-focused content,” says Albin, who’s now an internist and pediatrician in Texas. “For example, we would learn about vitamin C and how it impacts various pathways in the body, as well as what deficiency might look like. These things are important, but students then struggle to relate this to patient care. It’s challenging to translate education hyper-focused on nutrients to the real-life questions a patient may have about food.”

That’s similar to what Dr. Milan Shah, a urologist in Los Angeles, experienced when he attended the University of Pennsylvania, graduating in 2013. He says his medical education was excellent in terms of physiology and pharmacology, but nutrition training was introductory at best.

“This is a concern, because nutrition training for physicians is extremely important but grossly undervalued,” he says. For example, in his specialty, nutrition can play a significant role in urologic health, which is why he’s spent considerable time researching the subject on his own, so he can discuss nutrition with his patients. But he would have liked to have had a more comprehensive approach from the start.

“Nutrition should be thoroughly integrated into the study of anatomy, physiology, and pharmacology, which will not only serve to educate future physicians but will also lead to more research,” he says. “Most of all, it will affect the treatment of patients.”

Anecdotes like these are common among physicians, even those who are latest graduates. Although nutrition education varies by school, a 2021 survey of medical schools in the U.S. and U.K., published in the Journal of Human Nutrition and Dietetics, found that most students receive an average of 11 hours of nutrition training throughout an entire medical program. Part of this training is typically student-run, and it may include culinary classes.

Attention has centered on this shortfall for decades. In 1985, the National Academy of Sciences recommended at least 25 hours of nutrition education in medical school, but a survey of U.S. medical schools in 2010 found that only 27% of programs met that recommendation. Lack of interest isn’t always the culprit, Albin notes.

“Over the past two to three decades, passionate nutrition experts have tried a number of strategies to advance nutrition education without a lot of success,” she says. “This is largely due to lack of funding, broad support, and agreement about how much it matters. Experts have published cries for more attention to this vital issue, but we haven’t seen momentum until quite recently.”

Promising steps forward

Although research indicates that nutrition training is limited in scope and duration at many medical schools, there are indications that attitudes—and in some cases, curriculum—may be changing.

For example, Albin is director of UT Southwestern Medical Center’s culinary medicine program, which offers online modules for students and practicing physicians to learn about nutrition and understand how to apply that education to patient scenarios. Doctors might learn how patients can use food as a nutrient source instead of or in addition to supplements, and how to accommodate food allergies in cooking. Culinary medicine, in general, has been sparking interest as a popular elective at a number of prominent schools, Albin adds, including her alma mater, George Washington University. “Experiential learning in a teaching kitchen builds not only nutrition knowledge, but also provides a way to discuss food with patients,” Albin says.

Examining nutrition within a larger context is another promising step forward, says Dr. Raja Jaber, a family medicine physician at Stony Brook Family and Preventive Medicine in New York. Most notably, she highlights that lifestyle medicine is gaining traction in medical education coursework. Such an approach blends nutrition with other components of a healthy life, like stress reduction, social support, and physical activity. That’s part of a larger pivot in how doctors are being trained. It’s taking time to manifest, but it could have meaningful results for patients—and for how physicians care for their own health, potentially reducing burnout and helping doctors model healthy habits, Jaber says.

“The present state of nutrition education in our medical schools is sad,” she adds. “It’s part of a legacy of a treatment model based on pharmacology and surgery. But the emphasis on prevention and lifestyle is gaining momentum, due to many studies showing the impact of lifestyle modifications on the prevention of chronic disease.” However, Jaber notes, there’s always a lag time between science and its applications.

One possible push toward shortening that delay may be legislative action and more attention from government as well as medical education leaders. In May 2022, a bipartisan resolution authored by Congressmen James McGovern (D-MA) and Dr. Michael C. Burgess (R-TX) passed the U.S. House of Representatives. It highlights the need to prioritize and advance nutrition education in medicine. Prior to the resolution’s passage, McGovern said on the House floor that “we cannot continue to ignore the correlations between diet and health.”

In September 2022, the White House Conference on Hunger, Nutrition, and Health focused on what’s needed to address food-related disease and disparities. One of its pillars is to prioritize the role of nutrition and food security in overall health, including disease prevention and management, noting that the health care system should play a significant role in that effort.

More recently, in early March, leaders across the governing bodies of medical education and practice convened at a summit in Chicago, which Albin says is the first time that medical board and accreditation groups formally discussed the topic. “It was music to my ears to hear the chorus of agreement on the problems, barriers, and need to develop core competencies in nutrition across the medical education continuum,” she says.

While medical students in the future may benefit from these changes, some physicians are taking a more active role in educating themselves. For example, Dr. Lauren Lemieux remembers having only one lecture on vitamin deficiencies before graduating from the University of California-Irvine in 2015. But a lifelong passion for nutrition and its impact on health led her to do a residency in clinical nutrition at UCLA. She’s now board certified as a physician nutrition specialist, in addition to certifications in internal medicine and obesity medicine. Although she was happy to put in the time and effort to focus on nutrition, she admits it would have been ideal if the subject was part of the medical school curriculum.

“Unfortunately, as most doctors get little training in nutrition during their medical education and beyond, many find themselves ill prepared to provide evidence-based nutritional recommendations to their patients,” she says. “It would be wonderful for students to get exposed to nutrition early on and receive training from experts who can teach practical, clinically applicable skills related to nutritional counseling.”

Read More: Caring for the Caregivers Post-Pandemic

How much training is needed?

Because of the importance of nutrition for preventing chronic disease and improving many treatment regimens, understanding how food choices affect health is crucial. However, one major question looms over whether physicians actually need extensive training: How realistic is it to expect doctors to master a subject that registered dietitians (RDs) spend at least four years learning about?

Conversations with patients are already limited by factors like time restrictions, and adding the type of comprehensive and personalized recommendations necessary for meaningful nutritional changes can rarely be shoehorned into a spare few minutes. Plus, even patients who discuss nutrition with their doctor will often need to meet with an RD to tap into a wide array of services.

In addition to curating meal plans, RDs provide insights related to cultural factors around food choices, and can dispense nutrition advice for those dealing with an eating disorder or another specific condition. “We’re providing medical-nutrition therapy, counseling patients and physicians, working with home health care agencies, working with insurance on getting special formulas approved for patients, and talking about food safety,” says Dana Hunnes, a senior clinical registered dietitian at UCLA Medical Center. “We’re not just scooping up food in the hospital kitchen; we’re the experts in all things nutrition.”

Should a surgeon have detailed knowledge of protein requirements for a patient who’s recovering after a gastrointestinal procedure and needs nutrition through an IV? What about an internal medicine physician whose patient is Muslim and follows halal practices, but needs a new eating plan for reducing blood pressure and high cholesterol? There’s also complexity around how certain foods interact negatively with medications, potentially preventing a drug from working the way it should, or worsening the side effects.

These are all courses that RDs cover extensively, Hunnes says. Expecting medical education to dive deeply into these considerations, even though they’re a crucial part of care, may be unrealistic. That doesn’t mean punting all nutrition-based decisions to clinical nutrition professionals, but it could offer patients a wider range of insights to make up for any knowledge gaps on the subject within a health-care team.

Read More: Weight Bias Is a Problem in Health Care. Here’s What Doctors Can Do

Finding a balance

Given the depth and breadth of nutrition’s contribution to medicine, an increase in physician training may be advantageous for many patient conversations, but perhaps the most useful aspect of that education would be recognition of nutrition’s importance—and how that may include increased collaboration with RDs and other nutrition specialists.

“The issue of nutrition is frequently put off if doctors only have 20 minutes to complete an annual checkup,” says Dr. Denise Pate, medical director with Medical Offices of Manhattan, a group of primary-care doctors. “I believe that multidisciplinary collaboration is crucial. Physicians must be made aware of the value of nutritional knowledge, and working with a trained dietitian is essential.”

The bottom line is that there are many aspects of healthy lifestyle habits that aren’t covered extensively in most medical education programs. For example, how much do physicians really learn about prescribing a specific exercise regimen based on the fitness level of each patient, or delve into the nervous system improvements achieved with meditation? In many ways, nutrition falls into this category as well, Pate says.

Like so much in medicine, the solution likely distills to blending several strategies together, including adding more nutrition to medical school curriculums and cultivating more collaborative relationships between doctors and those who specialize in nutrition, integrative therapies, and lifestyle medicine.

“It’s important to note that we are not trying to make doctors become dietitians, but rather to understand that our neglect of this subject has done harm and led to a very poor understanding of the underlying root causes of many diseases such as poor quality food,” Albin says. “We must move past this and prepare the next generation to prescribe food as medicine.”

Wed, 24 May 2023 06:26:01 -0500 en-US text/html https://www.msn.com/en-us/health/nutrition/how-nutrition-education-for-doctors-is-evolving/ar-AA1bDXpw
Food Safety

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Thu, 18 May 2023 15:07:00 -0500 en text/html https://www.newsweek.com/topic/food-safety
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Sun, 21 May 2023 22:35:00 -0500 en text/html https://www.newsweek.com/topic/food-poisoning
Food irradiation

Irradiating food has the same benefits as when it is heated, refrigerated, frozen or treated with chemicals, but without changing the temperature or leaving residues. The technique controls spoilage and food-borne pathogenic micro-organisms or insect pests without significantly affecting taste or smell.

After many years of research and the development of domestic and international standards, more than 60 countries worldwide have regulations allowing the use of irradiation for one or more food products. Irradiation destroys disease-causing bacteria and reduces the risk of food borne illnesses. While it need not sterilise the food – it is still necessary to handle and cook the food properly - irradiation maintains it as “clean” and inhibits spoilage, making it possible to keep food longer, while ensuring a higher level of safety and quality. Irradiation is also a viable pest control method, providing phytosanitary security for traded fresh produce by preventing insects and other pests from developing and reproducing. Indeed, it is this capacity to control pests, including those of quarantine significance, which has led many countries to introduce irradiation applications.

The IAEA, together with the FAO, aims to strengthen Member States’ national capacities in applying irradiation for food safety and quality. The two organizations are also working closely with the International Plant Protection Convention (IPPC) and the Codex Alimentarius Commission to harmonize worldwide irradiation standards.

Food irradiation standards support international trade

Irradiation has become widely accepted as a proven and effective post-harvest treatment to reduce bacterial contamination, slow spoilage and maintain food quality. It prevents premature sprouting and ripening, and acts as a phytosanitary treatment to control insect pests in fruits and vegetables. Food irradiation involves ionizing radiation and uses X-rays, gamma rays or high-energy electron beams.

In 2003, the Codex Alimentarius Commission, a body established by the FAO and the World Health Organization in 1963 to develop harmonised international food standards, published two landmark documents in the field of food irradiation: the Codex General Standard for Irradiated Foods and the Recommended International Code of Practice for Radiation Processing of Food.

Other important documents, developed by the IAEA together with the FAO and the IPPC, are the Requirements for the Use of Irradiation as a Phytosanitary Measure and the Phytosanitary Treatments for Regulated Pests, the second of which includes many irradiation treatments against regulated pests. They are available as adopted international standards and can be found in the IPPC online database. These protocols are the basis of trade agreements and are opening new market opportunities by helping producers meet increasingly rigorous quarantine requirements against invasive pests. International trade in several varieties of irradiated fruit and vegetables is taking place in the Americas and the Asia and the Pacific regions.

However, important gaps remain, and “generic treatments” need to be developed against broad-pest categories to supply new options for protecting agricultural production and opening avenues for increased commerce. Trends towards more specific food safety and control systems also need to be addressed, especially of machine generated irradiation technologies to provide effective means to ensure food quality, and minimize losses and waste without relying on radionuclide sources, while addressing consumer concerns related to the use of ionizing radiation.

Wed, 09 Nov 2022 23:10:00 -0600 en text/html https://www.iaea.org/topics/food-irradiation
Dr. Jen Ashton's "BETTER" Hits Newsstands Nationwide Today

ABC News chief medical correspondent and board-certified Ob-Gyn dishes straight talk about women's health & wellness in new publication

NEW YORK, June 5, 2023 /PRNewswire/ -- Dr. Jen Ashton is answering the hundreds of questions, comments, and requests she receives about women's health through a new magazine called BETTER. Available today at more than 35,000 newsstands across the U.S. and Canada, BETTER provides readers with attainable paths to looking, feeling, and living better.

BETTER Magazine Cover

As a board-certified Ob-Gyn, and one of the nation's most recognizable principals on health, Dr. Jen understands care for the "whole woman" from menopause to mental health, sleep and sugar control, thinning hair to skin rejuvenation and weight loss.

"It is truly a personal and professional honor to serve as a partner with women through all of their health milestones," said Dr. Jen. "In BETTER, I'll cover the health courses you've told me are important to you. I hear you, and I am fluent in woman's health."

In the premiere issue, Dr. Jen gets candid about menopause, offering empowering and educational information for the 1.3 million women in the U.S. in the midst of "Act 3" as she calls it. Other straight-talk conversations include how to decode "pain down there," when it might be serious and what you can do about it; how to achieve better sleep; and the hormone-weight connection between diet and weight loss. Dr. Ashton also shares insights, therapies, and products to slow, and even stop hair loss— a symptom 30 to 60 percent of people who've had COVID-19 experience.

Dr. Jen is joined by fellow health experts throughout the magazine and encourages readers to join the conversation by sharing their own stories, comments, and questions on social media tagging @drjashton and #better.

Published by a360media, BETTER is available in print for purchase anywhere magazines are sold across the U.S. and Canada and online at Magazine Shop. a360media is a leader in celebrity entertainment and produces more than 450 special interest publications a year, covering courses such as celebrity news, home lifestyle, health and wellness, food, and entertainment.

About Dr. Jen
Dr. Jennifer Ashton is ABC News' chief health and medical correspondent. A Columbia DuPont and Emmy® Award-winning journalist, she reports on major health and wellness issues across all ABC News platforms. She is also co-host of "GMA3: What You Need to Know," informing viewers about the day's latest breaking health and medical news. Ashton is the only network medical correspondent who is a specialist in Women's Health and the only doctor with a national media platform who also holds a degree in nutrition and obesity medicine. She is also only the third physician to hold the position of chief medical correspondent in the 75-plus-year history of ABC News.

About a360media
accelerate360's media group, a360media, includes well-known Celebrity & Entertainment and Women's Lifestyle brands, engaging millions of consumers monthly across multichannel platforms including digital, magazine, and social media channels.

Cision View original content to download multimedia:https://www.prnewswire.com/news-releases/dr-jen-ashtons-better-hits-newsstands-nationwide-today-301841898.html

SOURCE Accelerate360

Mon, 05 Jun 2023 00:00:00 -0500 en text/html https://markets.businessinsider.com/news/stocks/dr-jen-ashton-s-better-hits-newsstands-nationwide-today-1032369794
What is Organic Wine & What are the Benefits of Drinking Organic Wines?

With the beginning of a new year, we often make plans to “do better.” And whether that’s eating well, losing weight or doing more for the planet, it usually has something to do with food and drink. So for those of you whose goals include any of the above, I would like to suggest choosing organic wine as your next goal.

© Provided by Eat Something Sexy

What is organic wine?

The subject of organic wines is much more confusing than you might think. Organic wine meaning seems to be different things to different people. Most of us assume that if we’re buying a wine made from organic grapes, it is organic. But, although this is an excellent choice for the health of the planet, that is not how the USDA defines organic wine. Nor is it how organics are sold in the United States. Here, the definition centers around sulfites.

RELATED: Eating Organic Food for Improved Sexual Health and Wellbeing

Does organic wine have sulfites?

What is probably the most important specification of a USDA-certified organic wine is that it is free of sulfites. This might sound great to you, particularly if you have sensitivity to sulfites. However, anyone in the wine business will tell you that sulfite-free is not great for a bottle of wine.

Winemakers use sulfites at certain times during the winemaking process to control bacterial growth. That’s right, the reason for added sulfites is to stop bad bacteria from growing in the wine. The SO2 might be added during fermentation when the wine heats up. (This is a critical stage for preventing bacterial growth.) Or it can also be used when the wine is transferred or bottled. But a USDA-certified organic wine does not have sulfites.

A problem with USDA-certified organic wines

Now that we understand the different distinctions between wines made without pesticides and those certified as organic, let’s talk about the reason organic wines have never really taken off in America. Although the process of organic winemaking has come a long way in latest years, it’s hard. And the result of producing preservative-free wines is that they lack shelf stability.

The average USDA organic bottle of wine has a shelf life of 3-6 months. And most winemakers with a talent and passion for their craft don’t want to make wines that are undrinkable in a few months. So the options for certified organics are traditionally extremely limited. But there’s a glimmer of hope that the future will bring change.

V2G organic red wine – the first USDA-certified organic and shelf-stable wine

The reason I initially grew interested in writing this article was a sales pitch. I’m going to be honest. I’ve always avoided certified organic wines. Instead, like most wine writers, I prefer to focus on wines with organically grown grapes and even biodynamic wines. (More on these later.)

But then I was sent a press release and samples of a new organic label called V2G, which stands for vine to glass. I was ready to shove the whole thing aside when a line in the marketing materials caught my eye. “V2G actually gets better with age and can be thoroughly enjoyed today or can be cellared for over two years.”

There’s an organic wine with a shelf life of two years? Now, this is interesting!

The winery materials explained that through a newly developed sterilization and “nano-filtration” process, a classic red wine can be produced without the harm of bacteria or the necessity of sulfites. The wine I tried, the first in what is supposed to be a full line of organically produced wines, is an organic Syrah-Cabernet Sauvignon from the Languedoc region of France. I can’t comment on how well it will age because I tasted my demo right away. But here are my tasting notes:

If you want to stick strictly to organics, this is a wine to get excited about. But if you’re used to drinking collectible wines – and I’m going to be completely candid – this wine is unremarkable. It is pleasing with decent balance and dark fruit notes. In other words, it is an easy-drinking red. But it is not a wine you are ever going to remember as something you must buy again – unless you’re looking for USDA certification. If you are, I recommend buying this V2G wine by the case.

What’s the difference between organic wines and wines made with organic grapes?

What does it mean when a wine is labeled that it’s made from organically grown grapes? This organic certification just designates that the grapes have been grown in healthy soil without the use of pesticides or herbicides. In addition, they’re made with fewer sulfites than you will find in most conventional wines and their organic status is overseen by a certifying body.

You may see wines labeled as natural wine. The term natural wines can be confusing. These wines are often made with organically grown grapes but they’re not certified as such.

The benefits of organic wine

Let’s take a closer look at how we might benefit from choosing an organic wine over a conventional wine.

Is it healthier?

Are organic wines better for you? The short answer is yes. Obviously, the fewer chemicals you ingest, the better. But you don’t necessarily have to drink a wine that’s been USDA-certified to enjoy a drink that’s made from grapes grown without chemicals.

That being said, you’ve probably heard that wine, particularly red wine, has benefits to heart health and sexual health. But does organic wine offer even more nutrition? While there is some evidence that some organic foods have higher nutritional content than their conventional counterparts, there is no scientific evidence to show that the heart health benefits of wine are greater if the wine is organic.

While they may not supply you any nutritional benefits, organic wines may supply you a psychological boost since you might feel better about drinking wines that support a healthy planet. (This is one of the biggest organic wine benefits.) But again, the wine doesn’t necessarily have to be USDA-certified. There are many other ways in which wineries can support healthy farming and winemaking that supports a healthy planet.

RELATED: Discover the benefits of drinking high altitude wines

Is it vegan wine?

One last thing to keep in mind when considering the benefits of organic wines is that the wine may have been made with egg white fining or other animal byproducts. If you want to buy a wine that is both organic and vegan, be sure to check that the label indicates both. (The term vegan is not regulated by the USDA but there are several indicators that will help you know if a wine is vegan. The winery may add this information to the label. But if they don’t, you can look for terms like unfined. If you are a strict vegan, the best way to ensure your wine is 100% vegan is to check the Barnivore website, which keeps an extensive database of vegan wines.)

How is sustainable different from organic and what are the benefits?

If you are looking to make wine choices that are better for the planet, you don’t have to stick with organics. In fact, there are wines out there made by more environmentally friendly practices that are being used with some of the certified organics. What you want to buy are sustainable wines. These wines may contain sulfites; they may not be 100% organic but they all support a healthier planet.

As some of you know, I have very quietly worked part-time in the field of sustainability for almost four years. So, unlike organic wines, to which I have somewhat of an aversion, sustainability is right in my wheelhouse.

What is sustainability in the wine industry?

While the meaning of organic is very clear, sustainability is a blurry set of choices that can define a wine or winery as working to mitigate climate change. Basically, a sustainable winery is one that is working actively to reduce waste.

Steps that sustainable operations can make include avoiding pesticides, reducing water use, reducing greenhouse gasses, employing alternate energy sources, crop biodiversity and protecting local wildlife, among others. There are, I think, at least a dozen different credible certifications around the world to denote various levels of sustainability in the wine industry.

I find it very confusing. So my suggestion is that if you want to buy wines making an impact, simply look for wines labeled as they are made with organic grapes.

How are biodynamic wines different from organic wines?

If you’ve seen biodynamic on a wine label, you might be wondering how this differs from wines made with organically grown grapes. Biodynamic wines definitely fall under the umbrella of sustainability. And the grapes are grown without pesticides or synthetic fertilizers.

But biodynamic is a farming practice that embraces holistic agriculture health. This sustainable winemaking practice is much more complicated than organic farming. But for the purposes of supporting the planet, know that when you’re buying a biodynamic wine, you’re investing in wine that promotes a healthier planet.

How to support sustainable and biodynamic wineries

You might be surprised by how many wine choices there are if you’re looking to support sustainable winemaking. Some American wineries noted for sustainable practices include (but are not limited to):

Benziger (biodynamic)

Beringer Vineyards

Bogle Winery

Cayuse Vineyards

Chateau Ste Michelle

Domaine Carneros Winery

Edna Valley Winery

J Vineyards & Winery

Jordan Winery

King Estate (biodynamic)

Left Coast Estate

Ponzi Vineyards

Raymond Vineyard & Cellars (biodynamic)

Red Tail Ridge

Roederer Estate (biodynamic)

Sanford Winery & Vineyards

Sparkling Pointe

Stag’s Leap Winery

Tablas Creek (biodynamic)

ZD Wines

Additional sustainable wines resources

If you want to discover wineries from other parts of the world, here are a few resources:

Fair‘n Green Europe

Sustainable Winegrowing of France

Organic Wine Growers New Zealand

Sustainability Code of the Chilean Wine Industry

Sustainable Winegrowing Australia

Demeter Biodynamic Certification

what is organic wine? graphic © Provided by Eat Something Sexy what is organic wine? graphic
Sun, 04 Jun 2023 15:04:00 -0500 en-US text/html https://www.msn.com/en-us/health/nutrition/what-is-organic-wine-and-what-are-the-benefits-of-drinking-organic-wines/ar-AA160zI6
New certification from UPM Specialty Papers indicates closed-loop recyclability of release papers through LinerLoop recycling solution


UPM Specialty Papers has unveiled its new ‘LinerLoop compatible’ certification to signify which release papers for self-adhesive labels and tapes are compatible with its commercial-scale, closed-loop recycling solution for silicone-coated release papers.

According to the company, around 50% of used release papers and matrix materials are recycled in Europe; however, only 15% are thought to be recycled back into release papers. Its new certification, which claims to adhere to the EU’s regulatory targets for reducing waste, aims to close the loop on these materials and increase recycling rates.

In its latest position later, CELAB called for all producers and users of paper release liners to opt for white or lightly tinted paper release liners. This is to facilitate effective recycling, since darker-coloured glassine grades could contaminate the recycled pulp.

To bear the LinerLoop label, then, release liners must be white or light yellow, and the product must be free from cores, adhesive, and labels. They must be paper-based and siliconised – a requirement that excludes both plastic films and PE-coated papers.

The liners must also be registered as food-contact safe in its original end use according to BfR and FDA regulation, and must be reasonably collectable from UPM’s recycling plant in Europe.

“UPM Specialty Papers wants to inspire the self-adhesive label and tapes industry to recycle release papers, both by boosting collection and by promoting products that are designed for recycling,” says Jari Tamminen, director of Growth Projects at UPM Specialty Papers. “The new “LinerLoop compatible” label makes it easier for companies to identify release base papers that are designed for closed loop recycling.”

Other recyclability-minded developments have come to light this year, including UPM Raflatac’s new paper label materials for its wash-off SmartCircle portfolio, certified for recyclability in PET and HDPE bottle applications; and Bostik’s wash-off, all-temperature label adhesive, certified as compatible with PET bottle label recycling by the Association of Plastic Recyclers.

Several of the Sustainability Awards 2023 finalists have been nominated for label-based innovations, from Avery Dennison’s paper wash-off label for easy packaging reuse to CCL Label’s low-temperature WashOff labels for rigid PET bottles.

If you liked this article, you might also enjoy:

McDonald’s Director of Sustainability in Europe on the company’s approach to packaging sustainability

McKinsey on whether or not on-pack sustainability claims affect consumer spending

Perspectives from industry-leading experts on the EU’s Packaging and Packaging Waste Directive revisions

A deep dive into the most important packaging sustainability trends and solutions

Mon, 05 Jun 2023 01:54:00 -0500 en text/html https://packagingeurope.com/news/new-certification-from-upm-specialty-papers-indicates-closed-loop-recyclability-of-release-papers-through-linerloop-recycling-solution/9888.article
Traditional Food

When my mother discovered I could no longer eat lamb, beef and pork cooked over red-hot coals, she was panic-stricken. Barbecues are a window to our family identity.

Mon, 08 May 2023 07:43:00 -0500 en text/html https://www.sbs.com.au/topics/subject/traditional-food

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