N.J. Slabbert is an award-winning writer and scholar, and co-author of the recent book, “Innovation, The Key To Prosperity: Technology & America's Role in the 21st Century Global Economy,” with Aris Melissaratos. The book explains how science and technology drove America’s previous economic prosperity but that America lost its technological momentum in the second half of the 20th century.
This column is one of the coolest things about my job. I enjoy it because: I get to put a lot of what’s rattling around in my head on paper, which for anyone who enjoys writing is a definite perk. There’s a great sense of accomplishment that not only comes in creating a unique (and hopefully useful or at least semi-entertaining) written piece, but the immediate feedback that I receive, both good and bad.
Pest birds can be a serious health and safety issue if they are not controlled. In food processing plants they can cause extensive damage, health issues and safety problems to workers. Pest birds such as pigeons, starlings and sparrows are very common in and around commercial facilities.
Thanks to modern technology and research advances, one farmer today is able to produce enough food to feed 144 people, almost 100 more than just 50 years ago. This fact is important because of the 300 million people living in the U.S., less than two million — or less than 2 percent — are directly involved in raising animals and crops to feed our entire nation.
I recently took my first trip to the new Yankee Stadium. In between being overwhelmed by the enormity of the stadium halls, the amazing historical tributes that surrounded me, and Matsui’s game-winning homerun, I had some time to check out the stadium food options. Offering everything from southern BBQ to sushi, the stadium inundated me with choices.
Felbro Food Products, Inc. was founded in 1946 by two brothers, Maury and Sid Feldmar. The original plant was located in a small 500 square foot building in Culver City, California. Stressing quality, the Feldmar brothers started initially with the production of fruit punch, lemonade and other non-carbonated drink bases.
The Sustainable Product Index that Walmart announced last month has everyone scrambling to figure out exactly what is involved in calculating a product’s carbon footprint. Eventually, the retail giant wants to label products with a sustainability rating.
Before selecting the storage medium for either a new distribution center or an existing facility, the first step is to analyze the products that will be handled. Whether it's 150-pound mattresses, cases of bottled water or 10,000-pound rolls of paper, the product determines the proper storage.
If you walk down the streets of New York City, chances are you will pass carts selling an assortment of roasted nuts. For entrepreneurs Michael Mellace and Mike Ruggens, these small carts were the inspiration for a new business on the West Coast. With just one small roaster in tow, Mellace and Ruggens began selling roasted peanuts at small festivals in the San Diego area.
Peanut butter probably killed Clifford Tousignant, a 78-year old Korean War veteran. It most likely killed Shirley Almer, and seven other people, too. These nine victims did not die as the result of a peanut allergy. They were infected with Salmonella Typhimurium.
It was while watching an episode of the Food Network’s “Emeril Live” that James Chan, owner and founder of the Hawaiian Chip Company (Honolulu, Hawaii), was inspired to launch his own business. Watching celebrity chef, Emeril Lagasse, toil over taro chips, Chan believed that he could successfully market his own recipe for the snack.
One of the great American traditions is that of embracing the plight of the little guy, the underdog, the one with all the odds stacked against them. I think it’s because even in these seemingly impossible conditions they’re committed to doing whatever it takes and are unwilling to yield to theoretically superior opposition.
Whether your business goals are to increase daily output, reduce costs, decrease the frequency of sanitation downtime, or implement extended runs, the pressure is on. The realities of today’s competitive food manufacturing industry, along with pressure from stakeholders, require business leaders to be more aggressive and creative with cost reduction initiatives.
I recently came across a BusinessWeek blog titled, “10 Worst Innovation Mistakes in a Recession.” The fact that we are in a recession means that we, as a country, may have already taken a few missteps on the financial front, so I figured I should read on to avoid making any more. Mistake number four on the list was, “Stop New Product Development.
One of the more interesting green developments in recent months has been Wal-Mart’s decision to initiate greater sustainability standards in the products they’ll purchase and re-sell.
A major manufacturer of baked goods needed to upgrade their existing packaging system to accommodate the production rollout of a new cracker line. During short production runs of the new crackers for test market purposes, the company discovered leakage issues because the new crackers were thinner than their other products and could slip through the drop gates of their existing vibratory distribution conveyors.
In ten years, when Brett Favre finally retires for real and someone asks “where were you when you first heard the news about Favre and the Vikings?” I can proudly say I was right in the heart of Cheesehead territory. As luck would have it, I happened to be attending Dorner Mfg.
Culinary Farms changes measurement equipment, cutting hours off production time. In today’s society, time is money, and multitasking is a job requirement. Especially when the task requires utmost precision, quality cannot be sacrificed for time, and the prospect of expediting processes seems unattainable.
Consumers are moving private label food and beverage products to the front of the cupboard Steve Simonson, Tompkins Associates Every week, there are news reports and blog chatterings about how consumers are "trading down" to private brands in this difficult economy. The growth of private labels has been interesting to watch.
Golf courses around the world pride themselves on designs that stimulate players’ senses as much as they challenge their skills. But a group in Australia has taken this concept to the next level, spreading 18 holes across 848 miles in small outback towns that have beautiful scenery and white sandy beaches, but previously lacked that one-of-a-kind tourist draw card.