The days of wild expansion are over, and many Food & Beverage (F&B) companies are re-evaluating their portfolios to determine which products are driving market growth and profitability—and which ones aren’t. Sara Lee Corp. is a great example. The company recently decided to sell its large but low-margin North American bread unit to Grupo Bimbo for almost $1 billion.
In the highly competitive global food industry, companies must develop and launch new ideas quickly in order to maintain a leadership position. One of the world’s leading food companies, General Mills, strives to do just that as it markets more than 100 consumer brands and runs operations in more than 100 countries.
Every manufacturer knows that to keep the trains running on time — our employees need to show up and get the job done. But for us, we knew we needed to help our employees along — one step at a time.
Kettle Foods is passionate about making the best-tasting all-natural chips in the world. Since its beginning in 1982, the company has perfected the kettle-cooked style of potato chips, and today, Kettle Brand® potato chips are available in supermarkets and natural foods stores in all 50 states, as well as in Canada, Asia and Western Europe.
Omron Industrial Automation and PCB Linear will present a live webinar Tuesday, Dec. 14, at 1 p.m. CST on how to “Overcome the Automation Challenges Where Motion and Vision Converge.” Food Manufacturing spoke with David Kaley, Commercial Marketing Manager for Omron Industrial Automation, to get an exclusive preview of the event.
Carrie Ellis, Editor, Chem.Info I’m admittedly not much of a cook (plus, who has the time?), so I defect frequently to a diverse range of restaurants in Madison, whether chain or independent, and I relish that I have enough freedom to do so. But this year, I’ve found myself surrendering celery at Buffalo Wild Wings.
The Food Manufacturing Brainstorm features industry experts sharing their perspectives on issues critical to the overall food industry marketplace. In this issue, we ask: What is the most overlooked factor food manufacturers should consider in order to make their facilities more energy efficient? Millions of BTUs of unused heat escape every hour up exhaust stacks from fryers, heat exchangers, ovens and other equipment in food processing plants.
Retrofitting a factory digitally, before starting any work in the real world, can ensure that equipment can be moved and replaced, as well as guarantee that the ‘old’ factory can handle the new production processes. Building a new factory is an expensive and time consuming endeavor, so why would you start from “square one” if you didn’t have to? As manufacturers look to continually increase efficiency and profit margins, it’s a question that many have asked and as a result have found success in retrofitting “old” factories to suit their needs.
It is no secret that 2010 was tough for a lot of manufacturing business owners. However, 2011 is setting up to be a year of growth for many businesses and there is no reason yours cannot be a part of that. There are some straight-forward but important steps that you can take to help reinvigorate your business’s performance and get it on track to achieve your long-term goals.
Food Manufacturing ’s inaugural Smart Sourcing Award winners showcase overwhelming returns on their equipment investments. Regardless of their background or area of expertise, every Food Manufacturing reader struggles with how to stretch limited purchasing budgets in keeping their operations moving as efficiently and profitably as possible.
Plastics are everywhere in our daily lives; from the packaging that keeps our cold cuts fresh to the containers we use to store out personal items and to discard our trash. According to Anne Trafton, MIT News Office in One Word: Bioplastic , the United States produced 101.5 billion pounds of plastic in 2008, which is only a small percentage of the 540 billion pounds of plastic that is produced each year worldwide.
From Tiger Woods, to Toyota, to BP, to Wright County Egg, each crisis in 2010 seemed to top the other. Tylenol stands for best-in-class company values, decision making, brand management and recovery; while BP, Tiger, Wright County and Toyota represent the gravest risk of brand implosion, failure to anticipate calamities, and the media piling-on effect.
The exemption of small producers from the regulations contained within the Food Safety Modernization Act may ease the burden of an agency already spread too thin. Earlier this week, the U.S. Senate passed the Food Safety Modernization Act, granting more regulatory authority to the FDA. The future of the bill is uncertain, as the senate’s inclusion of a fee structure to fund the bill deviates from parliamentary rules, and even if the congress is able to get the bill on track, it must return to the house to be reconciled with the original version passed there.
The food safety bill has cleared the Senate and is headed back to the House, but not without some changes. One amendment looks to exempt smaller producers from FDA regulation which, if kept in the legislation, will compromise the agency’s ability to ensure a completely safe U.S. food supply.
The cold environment of refrigerated and freezer warehousing can present a challenge for warehouse equipment, facility managers and employees. United States Cold Storage, Inc., a 110-year-old refrigerated warehouse operations company with headquarters in Voorhees, N.J., owns a network of cold-storage warehouses totaling more than 150 million cubic feet of space.
Co-packers provide supplemental personnel, production space and project management for manufacturers that need expert help for quick-turnaround projects, short runs or overflow packaging projects. This expertise may include having access to special equipment or experience with a new packaging application or challenge.
Food Manufacturing spoke with Bill Guyton, President of the World Cocoa Foundation (WCF), which celebrated its 10th anniversary in October. Q: What is the main purpose of the WCF? A: : The WCF is an international membership foundation that promotes a sustainable cocoa economy by providing cocoa farmers with the tools they need to grow more and better cocoa, market it successfully and make greater profits.
Corporate executives generally recognize that it’s time to call in a consultant when they identify some point of pain and realize that fixing it will require help from outside the organization. As the consultant begins problem solving, the predicament is oftentimes recognized to be a symptom of one or a host of other issues.
The egg industry is still reeling after August and September’s recall of 550 million shell eggs potentially tainted with salmonella, and the industry might not be out of the woods yet. As soon as the outbreak began, commentators and journalists began questioning whether cage-raised laying hens were more prone to salmonella infection than their cage-free and free-range counterparts.
High Fructose Corn Syrup has been used for decades as an inexpensive alternative to cane and beet sugars in sweetened food products. Recently, many food manufacturers have begun to again use sucrose to sweeten their products. This month, Food Manufacturing asks: What are the benefits of each sweetener? A few years ago, as the news came that a few products were shifting their recipes to include all-natural sugar (sucrose), we were curious and cautiously optimistic about what this meant for sugar.