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Today in Food Manufacturing

Daily news and top headlines for food manufacturing professionals

Exploring the Re-Proposed FSMA Rules and Ways to Comply

February 24, 2015 9:45 am | by Dr. Jennifer McEntire, VP and Chief Science Officer, Manu Gopeendran, Associate Director, MetricStream

The FSMA represents the most sweeping reform in food safety laws in several decades. With the aim of preventing food safety incidents, the law lays out multiple requirements to ensure that good food safety controls and measures are established at every step of the food chain.

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Are You Walking By Your Best Cost Reduction Opportunity?

February 23, 2015 3:30 pm | by George Krauter, Vice President, Storeroom Solutions, Inc.

MRO storerooms exist within manufacturing plants, as well as institutional campuses for hospitals, universities, schools, etc. These facilities are generally considered necessary to support plant maintenance, assets, production activities, and employee safety.

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Q&A: The Changing Engineering and R&D Landscape

February 23, 2015 1:20 pm | by Maura Falk, Associate Editor, IMPO Magazine

Senior Vice President of Engineering and R&D Services of HCL, Sukamal Banerjee took some time to speak with IMPO about the demand of engineering and R&D services both domestically and abroad.

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Helping Stock Food Banks With Milk

February 23, 2015 9:57 am | by Suley Muratoglu, Vice President for Marketing and Product Management, Tetra Pak

Milk is one of the food bank items most in demand by Americans living in food-insecure households. Suley Muratoglu, vice president of Tetra Pak, examines how shelf-safe milk can help fill in the gaps for food banks, while providing supply chain and environmental benefits for manufacturers.

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Adopting Technology to Go Lean in 2015: The Right Choice For Small Manufacturers

February 20, 2015 1:45 pm | by Dave Lechleitner

To many small companies, the thought of lean manufacturing is a business principle traditionally reserved for the big companies — such as Boeing or General Motors. Yet with the rapid proliferation of technology and cloud computing, “going lean” has never been so easy for small shops.   

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5 Facts on Girl Scout Cookie Production

February 20, 2015 9:40 am | by by Bridget Bergin, Associate Editor, Manufacturing.net

You might know that Girl Scout Cookies are sold across the country and that the profits fund community service projects, scholarships, and summer camps. However, you might not be aware that the beloved cookies are sustainably produced and safe for consumers with common dietary restrictions.

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Attack on Sugars, Caffeine Has Beverage Makers Upset With Dietary Committee

February 20, 2015 9:15 am | by Kari Imberg, Associate Editor, Food Manufacturing

The American Beverage Association is not so keen on some of the recommended restrictions from the 2015 U.S. Dietary Guidelines for Americans Advisory Committee. The Committee is considering putting limitations on added sugars for the first time.

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Is Your State Considering Changes in Chemical Regulations?

February 19, 2015 3:30 pm | by Andy Szal, Digital Reporter

Six states are considering phasing out bisphenol A, or BPA, from consumer products, while four states are set to take up restrictions on cadmium. Other potential measures include restrictions on formaldehyde, triclosan and microbeads.

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How to Get Management More Involved in Your PSM Program

February 19, 2015 1:35 pm | by Tim Williams, Senior Project Manager, PSM, Stellar

Does your management team actually understand what’s involved in process safety management? For many organizations, the answer is no. Management often doesn’t realize how much goes into completing each of the 14 PSM elements, telling their teams to simply “get it done." However, there are ways to increase management’s PSM involvement.

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Another Reason to Cut Back on Soda: It May Be Linked to Cancer

February 19, 2015 11:20 am | by Kari Imberg, Associate Editor, Food Manufacturing

Every day, nearly half of Americans over the age of six are likely exposing themselves to this cancer-causing carcinogen. Researchers say if you are part of the 44 to 58 percent of people who consume at least one can of soda per day, you are exposing yourself to 4-methylimidazol.

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The Relationship Between Workplace Safety and Product Safety

February 18, 2015 1:25 pm | by Kenneth Ross

One of the most intractable problems facing manufacturers is where the product is used in a workplace environment. Many times, it is the employer that created an unsafe work condition that contributed to the accident.   

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Mom Bloggers Reveal Secrets to Get Men Cooking

February 18, 2015 11:45 am | by Wendy Hirschhorn, CEO, Wendy's Bloggers

How can food manufacturers encourage more men to take an interest in meal preparation? The first step is Mom Bloggers. Some Mom Bloggers felt the secret for food makers to motivate men to pitch in was through traditional gender-based “manly” foodstuffs.

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Are You Self-Auditing for PSM Compliance? You Should Be

February 18, 2015 8:05 am | by Tim Williams, Senior Project Manager, PSM, Stellar

Don’t let your food processing plant’s process safety management audit take you by surprise. Preparation is paramount, and self-auditing is key. Here are some tips for performing a self audit in your facility.

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Keys to Integrating a Form Fill Seal Bag Machine With an Auger Filler

February 17, 2015 1:25 pm | by Timm Johnson, Vice President Sales/Marketing — Spee-Dee Packaging Machinery

The process can become easier by improving communication between the vendors and customer early in the design stages. This will make that process a much quicker and smoother experience for everyone involved – and deliver a form fill seal machine that’s ready for action the first day it is installed.

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7 Items Your Process Hazard Analysis Must Address

February 17, 2015 1:10 pm | by Richard Boyd, Project Manager, Stellar

A process hazard analysis is just one of the 14 essential process safety management elements, but it’s also one of the most important. A PHA is extremely detailed, designed to examine and address potential hazards associated with handling highly hazardous chemicals. Do you have all of your bases covered?

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Pass — or Fail — With Process Product Development

February 17, 2015 8:25 am | by Nathalie Regniers, Director, Industry & Product Marketing, Infor SCM & PLM.

The path to profitable innovation is paved with a number of challenges: tighter launch windows, fickle B2C and B2B customers, volatile market swings and demands for unique, customized products. Process manufacturing executives are rethinking how they develop and launch new products, to minimize risks and maximize profits.

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Survey Says Companies May Be 'Leaving Money on the Table' in Health and Wellness

February 13, 2015 1:50 pm | by AlixPartners

With an overwhelming amount of health & wellness products available in the food and beverage market, reaching consumers has become increasingly challenging. A recent survey shows consumers favor mass merchandisers over traditional grocery stores when shopping for these items.

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Selecting the Right Ventilation For the Workplace

February 13, 2015 11:45 am | by Colin Riley, Schaefer Ventilation Equipment

Not only is safety something that is closely monitored, but it is also very important to maintaining happy employees and keeping your good employees around. Air moving equipment can be used to keep employees safe in multiple ways including ventilating toxic fumes, cooling employees to prevent heat stress and de-stratifying air in the winter to maintain a warm temperature.

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How to Select the Right Metal Detector for Your Food Facility's Needs

February 13, 2015 10:25 am | by Todd Grube, Inspection Systems Manager; Heat and Control, Inc.

Protecting your customers and brand is one of the most important functions a food manufacturer performs. To do so requires selecting the right inspection equipment and maintaining an effective, verifiable inspection program.

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Crisis Management Before the Crisis: Lessons For Food Companies Handling Combustible Dusts

February 13, 2015 9:15 am | by Kara L. McCall, Michelle Ramirez

There are several engineering, training, and safety measures that a company handling these types of combustible particles can take to prevent a fire or explosion, including identifying the combustible dusts in your facility, instituting proper housekeeping and ventilation to prevent dust release and build-up (and therefore preventing the formation of dust clouds), and eliminating and controlling ignition sources. 

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