Food & Beverage Industry News
Nickel Institute press releases and Nickel Magazine articles
| February 2006 | HACCP Becomes Law in Europe A hygiene management system called "Hazard Analysis and Critical Control Points" which was developed in the 1960s to ensure the safety of food for astronauts is now law in the EU. |
| March 2005 | Fast Food Restaurants in
China About two tonnes of stainless steel are used in each of the 100 or so new McDonald's restaurants being built in China each year. (Nickel Magazine) |
| Nov. 2004 | How to Eliminate Biofilms Biofilms are less of a problem with stainless steel food conveyor belts in deep frying applications. (Nickel Magazine) |
| Nov. 2004 | Good Practices How austenitic stainless steels should be transported, stored, cut, formed and cleaned after fabrication is the subject of a new online presentation. (Nickel Magazine) |
| Nov. 2004 | Harvesting Crab Crab fishers on the west coat of North America typically used stainless steel traps for their corrosion resistance and long life. (Nickel Magazine) |
| Oct. 22, 2004 | Stainless Steel Passes The Acid
Test Presentations made today at the Stainless Steel World America Conference in Houston illustrate how stainless steels give excellent service in different environments. |
| July, 2004 | Quality and Cleanliness Tsukiji Market in Tokyo uses nickel-containing stainless steel for what it does best: providing hygienic, durable easy-to-clean surfaces. (Nickel Magazine) |
| June 25, 2004 | Equipment Designers Face
Challenges Nickel Institute consultant Richard E. Avery was one of six speakers at an A-3 Education Seminar on Sanitary Design and Plant Inspections. |
| June 3, 2004 | Nickel Institute Targets East
Asia A series of half-day seminars were held in Bangkok, Shanghai, Tianjin and Harbin. |
| Jan. 29, 2004 | EU Adopts Proposal on Food-Contact
Materials The European Commission has adopted a new proposed regulation that will "authorise" materials and articles intended to come into contact with food. |
| Dec. 19, 2003 | Hazard Analysis to Improve Food
Safety The Hazard Analysis and Critical Control Point (HACCP) management system is soon to become a compulsory weapon in the European Food Hygienist's armoury. |
| Nov. 11, 2003 | Food & Beverage Web Portal
Launched Visit NiDI's new web portal devoted exclusively to the use of nickel-containing materials in the food & beverage industry. |
| Sept. 15, 2003 | Metals in Baby Food: No Cause for
Concern The U.K.'s Food Standards Agency concludes in a recent study that metals in infant foods give no cause for concern. |
| April 28, 2003 | Stainless Steel Beverage Kegs Sabco is North America's largest recycler of stainless steel kegs, repairing and reconditioning more than 100,000 units each year. (Nickel Magazine) |
| March 16, 2003 | Le Cordon Bleu's Canadian
Kitchens Classical French cuisine is taught in a new, state-of-the-art stainless steel kitchen in Ottawa, Canada. (Nickel Magazine) |
| September 13, 2002 | U.K. Stainless Steelmark Launched The Stainless Steel Appeal campaign has unveiled a new trademark that identifies stainless steel to the buyers of household products in the U.K. |
| June 10, 2002 | Guidance Documents Now Available New European guidance documents governing the selection and safety evaluation of materials for food use are reviewed by NiDI consultant Eric Partington. |
| June, 2002 | Cleanability Critical to Hygiene European experts in various materials disciplines, including nickel stainless steels, have produced a set of guidelines for the selection of hygienic materials for food processing equipment. (Nickel Magazine) |
| June, 2002 | More Than Corrosion Resistant The walls of food processing rooms must be smooth, durable, impervious and easy to clean and disinfect. Stainless steel fits the bill. (Nickel Magazine) |
| June, 2002 | A Sailor's Stove Sailboat stoves, made of S30400 stainless steel, containing 10% nickel, withstand severe marine environments. (Nickel Magazine) |
| June, 2002 | Food for Thought Choosing a material that provides the most sanitary conditions in a cost-effective, sustainable manner for the preparation, handling, storage and transport of food and beverages. (Nickel Magazine) |
