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Today in Food Manufacturing

Daily news and top headlines for food manufacturing professionals

Formulating Your Energy Master Plan

September 22, 2010 4:30 am | by Jerry Cater, Senior Associate, LEED AP BD+C and Zach Platsis, LEED AP O+M and Energy Specialist, SSOE Group's Sustainable and Renewable Solutions

Not too long ago, making decisions about a company’s energy management and sustainability was a fairly uncomplicated process for most facility managers. Switching to fluorescent lighting, replacing the HVAC to a more efficient system or upgrading to a more integrated process controls architecture to streamline production.

America's Most Wanted: Skilled Workers

September 22, 2010 4:27 am | by Gerald Shankel, President and CEO, Fabricators & Manufacturers Association, International

Consider a manufacturing career amid media reports of shuttered factories, job losses and the worst economy since the Depression? Although certainly counter-intuitive, the answer to that question is a resounding yes! Despite the shaky economy, scores of American manufacturers are reporting a dire need for skilled labor.

‘Healthy’ Food Labels Miss The Mark

September 21, 2010 5:13 am | by Lindsey Coblentz, Associate Editor

Americans are growing increasingly concerned for their health and nutrition, and for good reason. One-third of Americans are now classified as obese , and deaths from diet-related conditions like diabetes and heart disease continue to rise. A new army of health-conscious shoppers are looking for more nutritious options, and food manufacturers have responded to these preferences —  though perhaps not in the best way.


The Promise of POD Labeling Fulfilled

September 20, 2010 4:46 am | by Del Williams

Advanced Print on Demand labeling is helping manufacturers enhance their brand,enter new markets, streamline operations, and lower total cost. While adhesive labels are typically the last thing manufacturers consider when bringing a product to market, too often in the ever-changing marketplace traditional pre-printed labels have proven inflexible, cumbersome, and costly.

Versatile Grains: Rice As A Food Ingredient

September 17, 2010 4:45 am | by Molly Johnson, Director, Retail Trade and Special Promotions, USA Rice Federation

Consumers are becoming more health-conscious, and their buying habits are changing accordingly. When it comes to food products, shoppers are searching for items with less fat and salt and more nutrients and ingredients like whole grain. Adding whole grains to products is an easy way for food manufacturers to tap in to the healthy food market.

Taking Cost And Complexity Out Of The Beverages Supply Chain

September 17, 2010 4:43 am

In this document, we reveal the top five inhibitors — the most common pitfalls — to cost effective distribution within the beverages supply chain. We reveal a practical solution that makes a quick and sustainable cash contribution, straight to the bottom line. Balancing distribution costs and service levels within the beverages sector is fraught with complexities.

Creative Destruction and the Middle Class

September 15, 2010 4:50 am | by Mike Collins, Author, Saving American Manufacturing

Manufacturing is not the total answer to a declining middle class, but for every eight manufacturing jobs created, six other jobs are created in the economy. Joseph Schumpeter in his classic book “Capitalism, Socialism and Democracy” called eras of great change in a capitalist system creative destruction.

Improving Performance Through Intelligent Safety System Design

September 15, 2010 4:48 am | by George Schuster , CFSE, Senior Industry Consultant, Safety and Sustainability Solutions, Rockwell Automation

Ask any food production line manager about the importance of safety, and they will likely tell you the critical role it plays in protecting personnel, reducing injuries and meeting compliance demands. These are all valid objectives, but food processors, packaging companies and machine builders are missing opportunities to respond to the challenges of global consolidation and changing consumer preferences if they only focus on avoiding negative consequences.


Fine-Tuning Pump Performance Bands, Part Two

September 10, 2010 8:49 am | by Wallace Wittkoff, Hygienic Director, Dover’s Pump Solutions Group (PSG™)

Last time , we looked at how pump performance can be affected by a number of changing variables and how regulating “tight” vs. “loose” pump operation, in the form of controlling “slip” in continuous in-line blending operations, can optimize a pump’s performance.

Survival of the Fittest

September 10, 2010 8:43 am | by Amanda Earing, News Editor,

September 13, 2010 The BP oil spill has been drawing focus to the environmental damage such a disaster has on an already fragile ecosystem. But certain industries within manufacturing have their own endangered ecosystems — just take a look at any long, complicated supply chain.  Just like an ocean ecosystem, long, drawn-out supply chains can easily wreck havoc on partners up or down the chain.

Consumer Perceptions Of Food Technology

September 10, 2010 8:42 am | by Dave Schmidt, President & CEO, International Food Information Council

The International Food Information Council (IFIC) conducts a survey each year gauging consumer perceptions of food technology. Food Manufacturing spoke with Dave Schmidt, President & CEO of IFIC, to discuss this year’s survey results and their implications for the food industry. Q: How have consumer perceptions of food technology changed over the years the survey has been administered? A: Consumer perceptions of food biotechnology have been remarkably stable during the years we’ve been doing the Survey (1997-2010).

10 Tips to Better Pricing

September 9, 2010 11:38 am | by Rafi Mohammed, Ph.D, author of The 1% Windfall: How Successful Companies Use Price to Profit and Grow

Pricing is one of the most powerful — yet underutilized — strategies available to businesses. A McKinsey & Company study of the Global 1200 found that if companies increased prices by just 1 percent and demand remained constant, on average operating profits would increase by 11 percent.

Crafting the Perfect Brew: The Great American Beer Festival

September 9, 2010 11:37 am

Craft beers are growing in popularity and now make up more than 95 percent of today’s 1,600 U.S. breweries. Annual production of beer for a craft brewer is less than 2 million barrels, and less than 25 percent of the craft brewery is owned or controlled by an alcoholic beverage industry member who is not themselves a craft brewer.

Ensuring Product Safety With Performance Monitoring Applications

September 8, 2010 4:44 am | by Ed Orvidas, Strategic Account Manager, Culligan International

The importance of water quality cannot be overlooked in the food and beverage industry, which is why many manufacturers continually make investments in personnel and equipment to lower the risk of contamination and improve product quality. However, the task of ensuring the water that is used in the manufacture of products is high quality can still seem daunting.

Selling Food To Children

September 8, 2010 4:44 am | by Elaine Kolish, VP and Director, Children's Food and Beverage Advertising Initiative, Council of Better Business Bureaus.

A growing focus on childhood obesity has caused food marketing to children to become a rising issue. A panel of experts will discuss the topic in a session entitled "To Market, to Market: Selling Food to Children" at the upcoming International Dairy Show in Dallas on Sept. 14. Food Manufacturing spoke with panelist Elaine Kolish about the state of advertising to kids in the food industry.

Saying ‘No’ To GMO

September 7, 2010 4:32 am | by Sara Loveday, spokesperson, Silk

Genetically modified organisms (GMOs) are often used to create herbicide-resistant crops such as soybeans, and their use continues to be a hot debate in the food industry. Food Manufacturing got one perspective on the issue when it spoke with Sara Loveday, spokesperson for Silk, who recently announced its enrollment in the Non-GMO Project’s Product Verification Program.

What’s In A Label?

September 7, 2010 4:31 am | by Michael LaPonza, Media Relations, Creative Labels

What’s in a label? Sometimes a label is the flag bearer for a long product history that’s somehow made an impact on you; often the label may connect you to a slice of life. Consider the varied, interesting and eclectic labels on wine bottles, for instance. Many wine connoisseurs have quaffed a fine vintage and then carefully soaked and gently removed the label from the bottle.

Industry Stands To Profit From Food Safety Bill

August 30, 2010 6:13 am | by Lindsey Coblentz, Associate Editor

The recent nationwide egg recall that pulled more than a half-billion eggs from the shelves has renewed interest in the safety of the U.S. food supply, and it seems to have come at an opportune time for food safety agencies and legislators. The FDA Food Safety Modernization Act that has been languishing in Congress for a while now seems to have gained the public support it needs and is expected to pass in the Senate as early as September.

Fine-Tuning Your Pump’s “Performance Bands”

August 30, 2010 6:08 am | by Wallace Wittkoff, Dover’s Pump Solutions Group (PSG™), Hygienic Director

Last time, we looked at how pump performance can be affected by a number of changing variables and how regulating “tight” vs. “loose” pump operation, in the form of controlling “slip” in continuous in-line blending operations, can optimize a pump’s performance.

Complexity Reduction: Cleaning House Without Sacrificing Innovation

August 30, 2010 5:36 am | by George Young, Founding Partner, Kalypso

As the mid-year economic reports on 2010 roll in, it is becoming more likely that we’ll continue to see slow market growth for several months or even years. The competition for tentative consumers during this time will place even more pressure on food and beverage (F&B) manufacturers to manage costs and improve operational efficiency—while still driving innovation.


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