The Internet of Things has already been a positive disruption for U.S. manufacturing, and a number of indicators show that we’re just getting started.
The high-tech warehouse is taking shape as organizations seek to get ahead of the material handling systems challenges of the 21st Century supply chain. A big component of that formation is automation, but it has to be more strategic than just throwing machines at a problem.
Perhaps at no point in history has the consumer been more informed and attentive to what they buy and eat. As a result, food manufacturers are more and more sensitive to consumers’ higher expectations and are working to implement standards-based traceability processes.
Storm season is upon the United States. Do you have an emergency plan and the trained employees to carry it out? Tim Williams, senior project manager at Process Safety Management (PSM), has a primer to help ensure that yours meets regulated safey needs.
A hundred food safety experts walked away from the 2014 Food Safety Summit in Baltimore with an unwanted souvenir: a foodborne illness. Food Manufacturing Editor Holly Henschen escaped that fate and says there's actually a positive story within the outbreak.
Today’s plant floors generate unimaginable volumes of data that can help a manufacturer increase throughput, understand where it is most exposed to risk and respond to customer demands in near-real time. But many manufacturers struggle to maintain pace with their data.
When it comes to counting scales, a common misconception is that high internal resolution directly impacts accuracy. Some manufacturers say their counting scale achieves up to 1 million internal resolutions or more. The fact is that internal resolution is unrelated to achievable counting accuracy.
Beside bad weather conditions during growing or delayed harvesting, storage and transport are among the biggest risk factors when it comes to fruit and vegetable losses. On a global scale, the proportion of food becoming unfit for human consumption during transport and distribution is as high as one-fifth.
A recent survey from Entrada Group posits a rather interesting conclusion: the U.S. is now considered the prime location for low-cost manufacturing, with Mexico a close second and China — once the mecca of cheaply-produced goods — falling behind.
The loading dock is increasingly being regulated by authorities such as the FDA and new laws like the Food Safety Modernization Act. To stay ahead of regulations, safety-minded businesses are proactively addressing a host of potential threats at the loading dock.
Not all manufacturers have the budgets to implement a dedicated predictive maintenance system, but they do have smart devices that can be incorporated into daily use, raising the overall effectiveness of even a small maintenance team.
When a company produces 150 tons of food waste every day, that is either a huge problem or a great opportunity. New waste-to-energy technologies can transform this food waste into clean, green energy while also reducing the amount of waste that goes into landfills.
The long-term success of a manufacturer may depend, in part, on its strategies for sustainability — but these strategies are not created and perpetuated in a vacuum. Increased shareholder activism regarding sustainability has the potential to affect any public company’s approach.
The U.S. Supreme Court is hearing a case in which Pom Wonderful has accused Coca-Cola of misleading consumers with one of its Minute Maid juice labels. Food Manufacturing spoke with attorney Claudia Vetesi about the case and its possible implications for food manufacturers.
It’s a given that ERP has to stay current to meet today’s business requirements. One best practice is to see an ERP selection project as a platform for continuous improvement. Here are seven guidelines to keep in mind when entering into an ERP project.
As our food supply has become increasingly global in nature, the challenges to food safety also have become more complex. Companies must have a strong, well-defined food safety program — including cost-effective cleaning and sanitation programs.
Virtually all facilities need some sort of an environmental health and safety (EHS) function. Our sister publication Chem.Info sat down with Bryan Connors and Bob Foster from EH&E to talk about the challenges of EHS programs and potential solutions.
Successfully selling a product requires that it stand out. This applies particularly to the competitive beverage market, where product diversity has become almost overwhelming. Beverage makers must harness packaging as part of their brand building strategy.
You will never be able to cover all of your bases prior to setting up in Mexico for the first time, and you’re certain to make missteps along the way. But choosing a service provider with deep knowledge of the country will help you on your way.
To get a better understanding of the issues surrounding closures, and how best to deal with them, Food Manufacturing spoke with experts with different responsibilities at CROWN Closures Americas, a business unit of Crown Holdings, Inc.