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Today in Food Manufacturing

Daily news and top headlines for food manufacturing professionals

Rising Job Figures Require Increase In Employment Law Knowledge

August 30, 2011 4:58 am | by Theresa Jones, CEO, Blue Gavel Press

Unemployment figures are improving in many small business niches, and according to the top executive of a national business publishing firm, that increase in employment will require an equivalent increase in America's knowledge of employment law. "Small businesses are the cornerstone of America's economy," said Theresa Jones, Chief Executive Officer of Blue Gavel Press, "and as the economy improves and hiring increases, America's small business owners will need to update their knowledge of employment law and compliance issues.

The Color Of Money

August 29, 2011 4:32 am | by Anna Wells, Executive Editor, Manufacturing Business Technology

Manufacturers must be willing to take the long-view of energy efficiency purchases and their varying abilities to pay back: through improved relationships with suppliers and customers, better employee "ownership" of processes, or — the most basic — the greenbacks going back towards the bottom line.

The 6 Pitfalls of Growth

August 26, 2011 4:36 am | by Richard Kopelman, CPA, Partner at Habif, Arogeti & Wynne LLP

It may seem counterintuitive, but it is possible for companies to grow themselves out of business. The U.S. economy is beginning to move toward recovery, in spite of the most recent spell of unrest caused by the credit downgrade. So as our economy begins to turn around, an increasing number of food manufacturers are starting to see an uptick in their business.

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Q&A: Processing Sustainably

August 25, 2011 5:13 am | by David Schatsky, Principal Analyst and Founder, Green Research

The food industry is ramping up its efforts to increase the environmental sustainability of production, and Green Research has introduced a new benchmarking tool to help manufacturers produce food more sustainably. Food Manufacturing spoke with David Schatsky of Green Research to discuss how processors can most efficiently increase their sustainability.

The Risky Side of ERP

August 24, 2011 4:38 am | by Michael P. Collins, Author, Saving American Manufacturing

It seems like you can’t pick up a trade journal without a story on the necessity of enterprise resource planning (ERP). The headlines often read like this: By purchasing an XYZ system, we … … are helping our enterprise achieve continuous improvement.

IP Networks Support Modern Energy-Saving Techniques

August 23, 2011 5:00 am | by Adam VanOort, Founder and President, DataNab

In today's world, food manufacturing facilities are faced with the task of improving energy efficiency to control costs. One way to reduce energy costs is to replace outdated and inefficient HVAC equipment or lighting systems with newer, more efficient designs. Traditional HVAC equipment is initially cheaper because of the wide availability of the equipment, but over time food manufacturers will spend significantly more in energy costs.

Q&A: Co-Packing As A Competitive Advantage

August 22, 2011 4:36 am | by Lindsey Coblentz, Associate Editor

Food Manufacturing spoke with Paul Young of DHL Supply Chain about how food manufacturers can best utilize co-packing, as well as other trends regarding packaging efficiency. Paul Young, Product Development Director, DHL Supply Chain (UK I, France, Eastern Europe, Middle East & Africa) Q: What is co-packing and how does it work? A: Co-packing (also known as Contract Packing) involves outsourcing the manufacturer’s secondary packaging requirements (such as outer boxes or packets) to make products shelf-ready.

An Object In Motion

August 17, 2011 5:41 am | by Anna Wells, Editor, IMPO

Anyone working in manufacturing understands that conveying systems are necessary and, to a lesser extent, a necessary evil that can cause some serious injuries if you, and your operators, aren’t careful. Headlines detailing particularly grotesque industrial accidents should be enough to keep conveyor safety top-of-mind, but it never hurts to have your own “cheat sheet.

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Putting Waste To Work

August 17, 2011 5:35 am | by Peter King, Vice President of Beneficial Residuals, Sustainable Resources Group, Inc.

American industrial facilities — including food processors - generate and dispose of more than eight billion tons of solid waste annually, according to the Environmental Protection Agency (EPA). In the food industry, waste includes everything from the obvious — greases, fats, oils, ingredients, byproducts and process wastewater — to less obvious, such as damaged goods, defective packaging or product overruns.

What Manufacturing Can Learn From Starbucks

August 17, 2011 5:08 am | by Mary Kaye Denning, Founder & President, The Manufacturing Mart

Cleveland-based The Manufacturing Mart is a program that helps connect manufacturers and suppliers by establishing a "permanent tradeshow." Manufacturing.net sat down with Mary Kaye Denning recently to discuss her theory on bringing a Starbucks "philosophy" to the shop floor by creating a better work environment and empowering employees.

Poll: Voters See Jobs As Top Priority for Washington

August 16, 2011 4:38 am | by Scott Paul, Director, Alliance for American Manufacturing

A new, bipartisan national poll conducted by The Mellman Group and Ayres, McHenry & Associates shows that voters want Washington to act on jobs, especially in manufacturing, which they believe will help restore America’s lost status as the world’s number one economy.  Despite overwhelming public concern about these issues, fewer voters now believe the President or either party in Congress are focused on them than thought so in 2010.

"What Are We Going To Do Now?"

August 11, 2011 8:41 am | by Jeff Reinke, Editorial Director

A look at how manufacturers can benefit from continuity planning, and resources for handling everything from supply chain shortages to natural disasters . We’re fascinated by the photos and video of the earthquakes and tornadoes — both during the event as well as in the wake of their destruction.

Steeped In Tradition With Modern Sensibilities

August 11, 2011 5:25 am | by Doan Pendleton, Vice President of Sales and Marketing, VAC-U-MAX

With over 34 years in the herbal supplement arena, Traditional Medicinals has combined the  ancient art of traditional formulating with the most modern scientific methods of quality assurance and production, and remains dedicated to preserving earth’s natural resources, both human and natural.

Q&A: Trading Food For Fuel

August 11, 2011 5:04 am | by J. Patrick Boyle, president and CEO, American Meat Institute

Federally-subsidized ethanol has long been a contentious issue in the food industry, particularly in the meat and poultry industries which use corn-based feed. Food Manufacturing spoke with J. Patrick Boyle of the American Meat Institute to get an industry perspective of the issue.   Q: What percentage of U.

A Magical Mix

August 3, 2011 11:31 am | by Lindsey Coblentz, Associate Editor

Fairytale Brownies’ humble origins began in a friend’s small kitchen with one secret family recipe, but the company’s sweet product quickly catapulted the business into an automated, state-of-the-art facility. Childhood friends Eileen Spitalny and David Kravetz founded Fairytale Brownies in 1992 in a friend’s Old Town Scottsdale, Ariz.

Tackling The 'Ugh' Projects

August 3, 2011 11:30 am | by Anna Wells, Executive Editor, Manufacturing Business Technology

Show your customers that you don’t just offer them a commodity or a product, you offer them a solution — and one they might not even quite know how to ask for, at that. Fate somehow selected the hottest weekend of the summer for me to move into my new house. I say “new” house, but what I really mean is a 1930s bungalow in need of a few renovation projects, ranging on a scale of “minor” to “ugh.

Temperature Control With Abbe Refractometers

August 3, 2011 11:30 am | by Scott Pratt, Application Specialist, Thermo Fisher Scientific

Food manufacturing processes rely on quality control at all levels of production.  Refractometry is a simple analytical tool for assessing the concentration of solutions used in the food manufacturing industry. With applications in both the quality assessment of individual ingredients and of the final foodstuffs, this technique is quick, accurate and easily applied to both manufacturing processes and for producers of fruits and vegetables.

Inside the Crisis Response Box

August 3, 2011 11:29 am | by Ron Lapedis, Principal, Seacliff Partners International

In an emergency situation, first responders need immediate access to keys, maps, and emergency contact lists. Crisis managers within the organization also need fast access to information — and a crisis is not the right time to be gathering it. Responders cannot waste precious time to look for someone in charge, enter the facility, then search out maps and access materials such as combinations to locks, door keys, and cardkeys.

Is Your Company Ready To Take Advantage Of Market Growth?

August 3, 2011 6:28 am | by Thomas Tan, Senior Director of SME Marketing, SAP

Mid-sized companies are looking to take advantage of the market opportunities and go global. But these companies need to make sure they have the underlying business information systems to enable them to execute according to their plans. Economy across the globe is showing signs of life again after a deep recession.

Top 10 Don’ts in Developing Performance Measures

August 3, 2011 4:48 am | by Mark Graham Brown, Consultant

We can measure how prolific a baseball player is, how profitable a company may be and how effective a salesperson is at his craft. But when it comes to measuring a company’s progress in achieving organizational targets, we often make glaring errors. Rarely do we measure the right things for the right reasons.

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