In choosing a system for the safe, clean conveyance of materials, it seems that the choices can be remarkably complex. Prior to such a choice, a facility is usually operating with live personnel, open conveyor belts and implements such as buckets. While employees may be protected by proper clothing, masks and goggles, materials are exposed to air and dirt, waste is a constant worry, and expensive equipment is endangered by particulates that can slow or jam it.
I am not a patient person. When I want something, I essentially want it yesterday. When I was five years old, I decided it was time to take the training wheels off my bike. My dad wasn’t home from work yet. I couldn’t wait.
Last month, Dole Fresh Vegetables Inc. announced a collaboration with Monsanto Company, focused on creating variations of broccoli, cauliflower, lettuce and spinach that are “more attractive” to consumers. Besides producing sexier broccoli, the goal is to improve nutritional value, flavor, color, texture, aroma and shelf life.
Plant managers, production supervisors, and engineers in the food processing industry know that profitability depends on efficient operations. In order to be profitable, organizations must understand their standard deviation — but that’s only the beginning. The key then is in taking control of it – with process control and in-line analysis.
While food and beverage companies are expected to deliver more every day with tighter margins, traceability – and having deep knowledge about what is occurring on the plant floor – is more important than ever.
High Tech Dryer Enables Nutritional Company to Make 40 of Its Own Ingredients Since 1973, Bio San Laboratories Inc. of Derry, New Hampshire, has marketed nutritional food-based supplements worldwide. Always with a mission to deliver its products as nature intended, Bio San and its production company, Durham Reach Inc.
With economic news seemingly worsening by the day, it's no surprise that today's consumers have become increasingly value-conscious and scrutinize every dollar spent. Needless to say, it's been difficult for companies across industries to encourage customers to loosen their purse strings and spend. Multi-functional packaging, which adds consumer value without exorbitant price increases, could be the solution.
Summit Spring natural spring water battles to stay afloat against industry giants and consumer perceptions, while preserving the sanctity of one of the rarest geological phenomena in North America. When Bryan Pullen purchased Summit Spring in 2004 (against the advice of his attorney) he knew he was buying not only a piece of history, but something so rare that he couldn't pass it up.
This month’s cover story about bottled water got me thinking about labeling. I’ve honestly never paid much attention to packaging labels, and perhaps that makes me an irresponsible consumer – but the way I look at it, that’s my own choice. The FDA recently published a final rule that amended its regulations to require the declaration by name of the color additives cochineal extract and carmine on the label of all food and cosmetic products in the U.
As 2009 arrives, companies of various sizes contemplate the year ahead and consider their options for remaining both profitable and viable in a world of relative economic uncertainty. As such, business leaders are adjusting to the new economic challenges and market conditions.
Just like the hundreds of small oil companies drilling for crude across the U.S. early last century, high-tech startups are scrambling for a piece of the biofuel landscape, which is already worth billions of dollars. However, ethanol, biodiesel and biogasoline are yet to be proven as cost-effective, environmentally friendly solutions.
There can be a variety of reasons for a company to move its operations. In some cases the cost savings of a new geography are simply too great to ignore, while others look to upgrade their infrastructure or improve their distribution center design. Yaskawa Electric America realized the later with their recent transition to a new building, but this company’s story stands as more than just a case study on the benefits of a new facility. Looking more closely offers insight on how a company can be involved at every turn in contributing to big-picture energy efficiency gains.
State-of-the-art kitchens allow vegetable and meat processors to ensure that equipment maximizes yield and taste before releasing the P.O. Just as most people would not buy a new car without going for a test drive, food processors now find themselves adopting a similar approach when it comes to purchasing equipment for their facilities.
If you are processing meat, milk or eggs, the goal of these groups is to shut down your facility. Philip Lobo, Communications Director, Animal Agriculture Alliance A recent survey, funded by Vegetarian Times, indicated that just over 3 percent of Americans say they follow a vegetarian-based diet.
Recalls of food and beverage products due to contamination concerns have risen significantly over the last decade. In today's increasingly competitive global economy, food and beverage processors are under more pressure than ever to ensure the safety of their products, protect their brand reputation, enhance their company's productivity and expand profit margins in the face of tightening economic times.
While I realize that "blaming the media" is just as cliché as blaming the government or society, I can't help but get periodically annoyed with media coverage of certain events. And yes, I realize I am "the media" but I like to think of myself as a more rational, down-to-earth (and even, slightly cooler) member of the press.
Founded in the remote town of Castel di Sangro, Italy, in 1872, Orlando Baking Company moved part of its family, as well as its Old World tradition of baking, to Cleveland, OH in 1904. After several location changes throughout the city of Cleveland in order to accommodate the growing business, the family-owned company currently operates out of a recently expanded 200,000 square foot facility.
Continued from the May print issue, pg. 24, Making the Decision for Food Grade Lubricants, by Daryl Foley, Food Industry Manager, Total Lubricants USA All too often when engineering and compliance attempt to uniformly convert plants to food grade they are met with resistance resulting in the conversion process being a mystery.
Protein-packed PLCs automate the feed system for Michigan's inland shrimp farm Twenty-three hundred miles — and worlds away from the Pacific Coast — a live shrimp whizzes past Andrew Wesolek's head. Wesolek oversees day-to-day operations, including the construction and programming of an automated feed system for Seafood Systems Inc.
As hard as I try, I can probably only consider myself "sort of" tech savvy, on a good day. But, I do my best to keep up. When I was in high school, my parents had one of those gigantic Zach Morris Saved by the Bell "car phones" and I prided myself in knowing exactly how to work it.