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Today in Food Manufacturing

Daily news and top headlines for food manufacturing professionals

Collaboration is Job No. 1 in Manufacturing

August 30, 2010 4:21 am | by Craig Hodges, Manufacturing Industry General Manager, Microsoft Corp.

These days, manufacturers have their heads in the cloud. Cloud computing promises to drastically improve the ability of companies and their customers to drive modern product design and development. Collaboration isn’t new to manufacturing — it has long been essential.

A Scoop Of Genius: Ice Cream Vending Machines

August 30, 2010 4:15 am | by Bruce Ginsberg, President & CEO, MooBella

The world’s favorite dessert is now just a touch away thanks to cutting edge technology. Food Manufacturing spoke with MooBella, the creator of the ice cream vending machine. Q: How did MooBella come up with the idea for an ice cream vending machine? A:   MooBella is the result of inspiration, dedication and innovation.

Illegally Sourced Honey: The Bitter Side Of The Honey Industry

August 27, 2010 4:39 am | by Jill Clark, Dutch Gold Honey, Lancaster, Penn.

Fifty percent of U.S. consumers buy honey for direct consumption, and 75 percent consume honey as an ingredient in food items. But did you know that the honey you purchase may not be 100 percent pure or safe? According to the True Source Honey Initiative, illegally sourced honey is a large problem that is hurting the U.

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Conveying With Metal Detection

August 27, 2010 4:37 am | by AJ Naber, Senior Design Engineer, Dorner Manufacturing

An essential part of any food inspection process is the ability to quickly and effectively remove questionable product from the process flow. And a key component of that inspection process is metal detection. Once contaminated product has been detected there are many methods of product removal – from a simple stop-on-detect mechanism to a more complex system such as a retractable tail.

Arguing As An Art Form

August 25, 2010 4:47 am | by Amy Radishofski, Features Editor, Manufacturing.net

My father was the type of person who could make a customer service agent cry. He would argue his case with manager after manager until he found someone who could do what he wanted. It didn’t matter if a sale ended months ago; we always got the sale price. When I got my first car, the dealership actually lost money on the sale.

Birds 'Hit' The News — Don’t Let This Happen To You

August 25, 2010 4:44 am | by Sharon Steed, Media Correspondent, Bird-X, Inc.

Simple and straightforward, barrier bird control methods work everywhere they are installed. A simple, stop-the-problem-right-now solution is bird spikes. Pigeons love to roost on beams, rafters, ledges, wires — anything that’s available and easy. Spikes immediately take away that option.

Fine-Tuning Pump Performance Bands

August 24, 2010 4:29 am

The root issue with rotary positive-displacement pumps is that the flow performance on all pumps is to some degree affected by internal clearances that result in slip. The degree of slip changes with: Change in viscosities. Change in differential pressure. Clearance allowances for temperature change.

Improving Coding Flexibility

August 20, 2010 10:15 am

Condiments, dipping sauces, syrups and salad dressings are essential to the restaurant experience. The consumer’s ability to add flavors to drinks and foods such as ice cream, sandwiches and salads is now regular practice in quick-service restaurants. Golden State Foods, with headquarters in Irvine, Calif.

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Principles Of Sustainability For Food Products

August 20, 2010 10:14 am | by Cheryl Baldwin, Ph.D., Editor of Sustainability in the Food Industry

Sustainability is a growing concern in the food industry. A study published in the New Scientist showed the food industry lagging in environmental performance compared to all other industries studied. This is partly because the industry plays a significant role in environmental impact. For example, the food supply is responsible for about 20-30 percent of total greenhouse gas emissions.

More Beans To Count

August 20, 2010 4:47 am | by Jeff Reinke, Editorial Director

Faribault Foods demonstrates how progressive strategies focused on equipment investment and consumer trends can help cut costs and capitalize on opportunities. The units above have been added to help Faribault Foods better manager their water and natural gas usage rates.

Send In The Clones

August 20, 2010 4:44 am | by Lindsey Coblentz, Associate Editor

All you Star Wars fans out there know all about cloning. In Star Wars Episode II: Attack of the Clones , an entire army of clones was engineered from the DNA of highly skilled bounty hunter Jango Fett. The clones’ genetic material made them bigger, better and stronger, resulting in one of the most infamous armies in movie history.

Ukraine Milk Company Powered By 4,000 Cows

August 18, 2010 4:57 am

JENBACH, Austria — Cow manure is being converted to energy at the first biogas cogeneration plant in the Ukraine. The facility, which is powered by 4,000 cows and a GE (NYSE: GE) Jenbacher gas engine, has recently completed nine months of successful operation at the Ukrainian Milk Company Ltd.

Hands-On Decision: Picking The Right Glove For Your Facility

August 18, 2010 4:56 am

There are many different types of gloves available that deliver the safety, sanitary and user comfort standards demanded by the food processing industry. Each material composition offers it’s own collection of positives and negatives, with the final decision based primarily on user comfort and cost.

Finding Your Sea Legs

August 17, 2010 4:04 am | by Krystal Gabert, Editor

A University of Minnesota Food Industry Center survey recently found that over half of Americans surveyed say that the recent BP oil spill will affect their purchasing decisions with regard to seafood. Many reported that they would eat only seafood they could be certain did not come from the Gulf of Mexico, and still others responded to the survey claiming that, because of fears about the oil spill, they would curtail their seafood consumption regardless of the food's origin.

An Asset You Can’t Afford To Lose

August 16, 2010 4:20 am | by Lindsey Coblentz, Associate Editor

Upton Sinclair’s early 20th century novel, The Jungle , has often been credited as the catalyst for the launch of food safety laws in America. It’s no wonder, as Sinclair horrified readers with images of maggoty beef and sausage infused with rat guts. As the author of a novel that inspired such change, one would think Sinclair would have been pleased.

Choosing The Right Lift Truck

August 16, 2010 3:58 am | by Susan Comfort, Manager, Class II Narrow Aisle Truck Product & Joe LaFergola, Manager, Business and Information Solutions, The Raymond Corporation

Increasing efficiencies and reducing costs in a food manufacturing facility can be a challenging task, especially considering all the factors that contribute to expenses. However, taking a close look at a facility’s lift truck fleet to ensure each truck is being used for the right application is an astute way to help manage costs.

AS/RS Means More Yogurt To Go Around

August 13, 2010 4:44 am

FAGE USA’s yogurt manufacturing venture in the USA has been a great success, so much so they are already expanding the facility. Back in early 2008, FAGE USA opened their new manufacturing plant and attached distribution center in Johnstown, NY. The original facility includes a Westfalia High Density Automated Storage and Retrieval System (AS/RS) and Savanna.

PepsiCo Plant Vends Supplies, Not Soda

August 11, 2010 4:28 am

PepsiCo’s Gatorade plant in Indianapolis was facing inefficiencies in usage of personal protection equipment. Management knew that much more was being used than necessary, driving up PPE spend while lowering productivity. PPE distribution and use was a “free-for-all” with little tracking, accountability, and control, said Health, Safety & Environment Manager Derek Janquart.

Food AND Fuel

August 11, 2010 4:26 am | by Luke Simpson, Associate Editor, Chem.Info

A lot of great ideas are developed by imagining a magical black box through which you can process an input to produce a desired output. For example, what if you could take an ear of corn, feed it into a device and get food, fuel and fertilizer out of the other side? This was the challenge given to SynGest engineers when the company set out to produce a system that efficiently utilizes all parts of the corn crop.

Q&A: Cool Runnings

August 10, 2010 4:59 am | by Dennis Buehring, Nercon Engineering

A closer look at operations in refrigerated and frozen environments Conveying product in temperatures at or below freezing presents unique challenges to food manufacturers. Special consideration for selection begins at 32 °F, but in temperatures as low as -40 °F, paying added attention to specifications for conveyors and their internal components can be vital in avoiding downtime and getting the most from an equipment investment.

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