National Food Processors Association

Trade associations are often a good source of information. If they cannot answer questions directly, they may be able to offer information for making contacts in the industry. There are numerous trade associations on both a national and local level in the USA. They include the Snack Food Association, the National Food Processors Association, the Northwest Food Processors Association, the California League of Food Processors, the California Grape Commission, and numerous others. 

NFPA. 1992. National Food Processors Association. Public comment on the toxicological profile for lead. Submitted to the Academy for Toxic Substances and Disease Registry. Washington, DC. February 94, 1992. 

The National Food Processors Association (NFPA) maintains a database on processed foods, or foods ready to eat. As described by Elkins et al. (1998), NFPA s Protective Screen Program was developed in 1960 and has been used to prevent illegal or unnecessary residues in processed foods. Four triazines have been included in the NFPA monitoring program atrazine, cyanazine, simazine, and ametryn. Through 1997, the NFPA database contained 6563 analyses for these four herbicides, and only 2 detects were found. One positive detect was observed for simazine in com at 0.04 ppm, and one atrazine detect was observed in wheat at 0.05 ppm. Both were well within the tolerance for these compounds in their respective commodities. This industry monitoring indicates that anticipated residues in processed foods are well below existing tolerances for both compounds. 

US NFPA, 1995, Guidelines for the safe use of recycled plastics for food packaging applications. Plastics Recycling Task Force. National Food Processors Association. Washington DC Society of Plastics Industry Inc., March 1995. 

Jenny Scott, National Food Processors Association... 

Note that substrate "b" contributes between 3% and 15% of the firmness of the raw vegetable. While this may appear to be a minor contribution to raw firmness, it is the major contributor to the firmness of the canned product. Figure 3 shows the softening curve for cut green beans processed at 115.6C (240F). It is a typical thermal softening curve (17). The National Food Processors Association recommended process for this product packed in 303 cans is 22 min at 115.6C. The vertical line in Figure 3 shows this time. It is evident that substrate "a has practically disappeared by the time a commercial process has been completed. 

Zhang, Q.H., Qiu, X., and Sharma, S.K. 1997. Recent development in pulsed processing. Washington, DC National Food Processors Association. New Technologies Yearbook. 

Fry, E. M. (1983). Aseptic processing of pharmaceutical products—Regulatory considerations. In Proceedings of National Food Processors Association Conference, October 11-12,1983, Washington, D.C. 

Dudek, J.A. and Elkins, E.R., Determination of the Nutrient Content of Selected Candies, Nuts, Condiments, Beverages and Vegetables, National Food Processors Association Research Foundation, Washington, DC, 1984. 

NFPA National Food Processors Association NRCA National Roofing Contractor s Associa-... 

MFSC/NFPA (Microbiology and Food Safety Committee of the National Food Processors Association) (1992) HACCP and total quality management - winning concepts for the 90s a review. J. Food Protect. 55(6), 459-462. 

Natural (crude) lecithins. Specibcations as debned by the National Soybean Processors Association (1986-1987) for natural (crude) lecithins is presented in Table 15 (57). Specibcations have also been published by the Food Chemicals Codex (1996) (54). 

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