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Today in Food Manufacturing

Daily news and top headlines for food manufacturing professionals

Full Of Sound And Fury

June 9, 2011 9:46 am | by Anna Wells, Executive Editor, IMPO

As someone who spent the better part of college studying modern literary theory — a vocation so rich with complexity yet sparse in practical application — I can sympathize with the other liberal arts devotees out there: the ones with the music performance or art history degrees.

Expect The Unexpected

June 9, 2011 8:39 am | by Amy Lawrence, Features Editor,

I suffer from Not-Enough-Hours-In-The-Day Syndrome. I barely have enough time during the day for daily maintenance, let alone preventative maintenance.

Q&A: The Impact Of U.S. Sugar On The Food Industry

June 9, 2011 5:01 am | by Larry Graham, Chairman of the Coalition for Sugar Reform and President of the National Confectioners Association

Food prices are reaching all-time highs, and sugar costs have been especially affected. Food Manufacturing spoke with Larry Graham of the Coalition for Sugar Reform about the current U.S. sugar policy and its effects on food manufacturers. Q: Provide a brief overview of the history of the U.


Q&A: Utilizing Traceability To Drive Business Improvements

June 8, 2011 4:53 am | by Mike Gay, CPG Industry Segment Lead, Rockwell Automation

Food Manufacturing spoke with Michael Gay of Rockwell Automation about how food companies can leverage tracking technology to successfully improve their businesses. Q: What do automated tracking and tracing tools offer food manufacturers? A: Food and beverage manufacturers have traditionally relied on manual data collection methods to provide a best estimate on product and ingredient tracking, using paper-based reports traditionally kept in filing cabinets.

Q&A: Strategic Asset Management

June 7, 2011 4:52 am | by John Murphy, Director of Solutions Management, Infor

Understanding the most effective and efficient ways to manage its assets is a critical task for any manufacturing enterprise. John Murphy, Director of Solutions Management at Infor, recently spoke about the latest strategies and tools companies use to best manage their assets. Infor is a leading provider of business software and services, helping 70,000 customers in 125 countries improve operations and drive growth.

How To Brew Beer Without Water

June 6, 2011 4:27 am | by Dr. Bernard Talbot, Director, Talbot & Talbot

Effluent should be recycled back into brewery operations with less reticence than is currently the case. Throughout many parts of the world, we encounter areas or entire regions where water is scarce and water quality highly suspect.

Q&A: What FSMA Means For The Food Industry

June 2, 2011 11:57 am | by Dr. David William Kennedy Acheson, Leavitt Partners Jonathan Cowan, Senior Account Executive, Plex Systems, Inc. Tom Nessen, Senior Solution Engineer, Plex Systems, Inc.

Plex Systems will host a webinar titled Food Safety Modernization Act (FSMA): What It Means to the Food and Beverage Industry. Food Manufacturing spoke with Plex Systems and Leavitt Partners about the new FSMA and what it means for food manufacturers. Q: What are the most important aspects of the FSMA, and how will the act impact food companies? A: The most important aspects of FSMA can be broken down into five main areas: preventive controls, inspection and compliance, imported food safety, response and enhanced partnerships.

Creating A Memorable Brand

June 2, 2011 5:01 am | by Richard Kopelman, Partner at Habif, Arogeti & Wynne LLP

In marketing and sales, it’s all about getting people to remember your company, your products and your brand. It’s the core philosophy behind business development. Creating a close rapport with customers determines where a company takes and makes its future. According to the 2010 Georgia Manufacturing Survey, an ever-increasing number of food manufacturers are realizing this and valiantly attempting to execute well-defined marketing and sales programs to make immediate and lasting impressions with customers.


Q&A: The Future Of Food Packaging

May 31, 2011 10:47 am | by Susan E. Cullen, Ph.D, Director, IP Consulting, Thomson Reuters

A Thomson Reuters report, Convenience vs. Conscience – Food Packaging in the 21st Century , explores innovation in the food and beverage packaging sectors. Food Manufacturing spoke with Susan E. Cullen of Thomson Reuters about the report and the latest packaging trends. Q: What are some of the recent innovations made in the food packaging industry? A: Recent innovations in the food packaging industry, as showcased in the report, revolve around making packaging more convenient for consumers and making it more environmentally friendly.

Freaky Friday: May's Weirdest Food News

May 27, 2011 5:21 am | by Krystal Gabert, Editor

On the last Friday of each month, Food Manufacturing looks back at the most surprising or unusual food-related stories of the month. Here are our top picks for May: A class action lawsuit alleges a "potato cartel" secretly fixes the prices of spuds across the country. The Alabama legislature is fighting for your right to eat as many cheeseburgers as you want — as long as you're willing to accept the consequences.

Temperature Control Keeps Your Facility Clean And Safe

May 26, 2011 5:04 am | by Nick Tallos, Vice President of Engineering, Therm-Omega-Tech

As those who operate food manufacturing and distribution plants know, there are a multitude of regulations from both the FDA and OSHA that are intended to help keep them safe and clean. What most do not realize is how important water temperature is in the right place at the right time for complying with those regulations.

Q&A: Utilizing Information To Improve Product Quality

May 25, 2011 4:59 am | by Michael Gay, segment leader, Consumer Packaged Goods Industry, Rockwell Automation

As the food industry continues to become more automated, manufacturers are faced with the challenge of closely monitoring their equipment, employees and processes to ensure that product quality remains high. Food Manufacturing spoke with Michael Gay of Rockwell Automation about how food companies can organize data to manage product quality and safety more effectively.

FSMA: Responding To A New Era Of Regulations

May 24, 2011 4:38 am | by James Dobbs, Qualtrax, Inc.

With world-leading technology and transportation supported by regulations and laws, the food supply in the United States is considered relatively safe and secure. Yet each year about 48 million Americans get sick from foodborne diseases, according to Home Food Safety. Of those, 128,000 are hospitalized and 3,000 die every year.

Bun Facility Finds Vacuum Worthy Of Its High-Tech Operation

May 23, 2011 4:59 am

Supplying hamburger buns for the fast food giant McDonalds, the Turano Bakery facility in Orlando, FL must run an exceptional operation in order to bake a quality and consistent product that billions have come to expect. For nearly half a century, the Turano family has followed European traditions to bake the freshest, highest quality artisan-style breads such as Ciabatta, Focaccia, Hearth-baked Peasant breads, and a variety of rolls.

Using Talent Management To Create A Development-Focused Culture

May 20, 2011 5:23 am | by JP Guay, Regional Manager, Halogen Software

Headquartered in Walnut Creek, California, Basic American Foods (BAF) is an innovator and leader in convenience and refrigerated foods. With several patents to its credit, BAF is an acknowledged leader in research and development, earning universal respect for innovation, quality, and customer service.

What Does Your Cell Phone Have To Do With The Food Supply?

May 19, 2011 4:51 am | by Lindsey Coblentz, Associate Editor

Cell phones have come a long way since the first clunky models debuted more than half a century ago. And like all developing technology, cell phones have had their share of critics, such as those who claim cell phone usage causes cancer.

The Right Extruder: Process, Sizing And Options

May 18, 2011 4:49 am | by Jeffery P. Schweizer, Diamond America Corp.

This is the article follows last week's piece: The Right Extruder: Design Considerations Common problems associated with the selection and use of food product extruders include lower than desirable throughput, high scrap rates, long post-extrusion cooking or drying times, excessive energy consumption, and high equipment costs.

Turn Your Warehouse Into A 'Green House'

May 17, 2011 5:32 am | by Mikael Trapper, Managing Partner, Bridgenet Solutions, Inc.

There are two high-impact things you can do both make your warehouses and distribution centers (DCs) greener and streamline your company’s supply chain at the same time. The first and easiest thing you can do is begin using environmentally-friendly packaging materials and reusing old packaging materials.

Q&A: Cataloging Taste And Health

May 13, 2011 7:57 am | by Interview by Krystal Gabert, Editor

As consumers continue to look for a wider variety of food items with varrying health benefits and unique tastes, food manufacturers must seek out a growing number of ingredients and food additives to meet these demands. Innovadex has developed a comprehensive, searchable database of ingredients, simplifying the product development process.

Do Customers Expect Too Much?

May 13, 2011 4:49 am | by Dr. Ronald L. Hollis, Founder, President & CEO,

Dr. Ronald L. Hollis, Founder, President & CEO, What an interesting question to ask in a capitalistic market where, theoretically, there are many companies competing to serve customers with their products. Why wouldn’t the obvious answer be that the customer should expect the ultimate experience in service, quality, and even price? Serving the customer is a standard requirement across most capitalistic market companies.


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