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How Far is 'Too Far' When it Comes to School Nutrition Rules?

February 11, 2015 | by Kari Imberg, Associate Editor, Food Manufacturing | Comments

Who doesn't love grandma's homemade double chocolate chip brownies? Sharing — and showing off — your family's recipes was always the highlight of my fundraising experiences. But not so fast: new government rules requiring healthier options at schools may mean saying goodbye to the days of bake sale fundraisers.

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Today in Food Manufacturing

Daily news and top headlines for food manufacturing professionals

Cotton Candy Oreos Rumored to Make Debut as Next Flavor

February 27, 2015 1:10 pm | by Kari Imberg, Associate Editor

There are very few foods in this world where I would describe them as tasting like fun. Cotton candy, though, being the exception. It is rumored that this special flavor will be hitting grocery store shelves. 

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When Consumers Trump Science: Food Dyes Become the Front Line For 'All Natural'

February 27, 2015 8:25 am | by Meagan Parrish, Editor, Chem.info

There’s certainly an “ick” factor to artificial additives, even though they enhance flavor and color, helping us “taste the rainbow” in our favorite sweets. Controversy has swirled around the potential health risks of synthetic dyes since studies began linking them to ADHD and other behavioral problems.

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How a Digital PSM Program Can Save You Time

February 26, 2015 3:55 pm | by Richard Boyd, Project Manager, Stellar

What if I told you that your facility could shorten its process safety management (PSM) audit from four days to four hours? This was a reality for a plant I audited recently — all thanks to its digital PSM program. 

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What's Going on With the Labor Unions of Today?

February 26, 2015 2:45 pm | by Maura Falk, Associate Editor

Labor unions are responsible for better wages, reasonable hours, safe working conditions, the end of child labor and even health benefits. So why do they often seem to be under so much scrutiny? 

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Eating Alone: Market Opportunity — And a Step Toward Obesity?

February 24, 2015 9:15 am | by The Hartman Group

The act of eating together  helps regulate food portioning and consumption. It also reinforces social bonds, gives families a reliable time to communicate and ideally reinforces the social structure of the group through division of labor involved in cooking, serving and cleaning up meals.

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Why Should Manufacturers Care About Net Neutrality?

February 10, 2015 8:00 am | by Bridget Bergin, Associate Editor, Manufacturing.net

Last week, FCC Chairman Tom Wheeler proposed redefining broadband internet as a telecommunications service rather than an information service. This change will present massive implications for individual internet users and businesses alike. 

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Engaging Millennials Through Customization, Curation

February 9, 2015 2:25 pm | by Ira Gleser

Consumers can now create their own customized supply chains and design products to meet their particular health goals. This creates an interesting question for food retailers — how do you deliver this trend towards customization in a brick and mortar store?

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As Global Plastic Production Rises, Recycling Efforts Fall Behind

February 4, 2015 9:40 am | by Meagan Parrish, Editor, Chem.info

While plastics boast numerous benefits, such as extending the shelf life of food, efforts to keep it from impacting the environment have failed to keep pace with its use. It’s estimated that in the U.S., only 9 percent of post-consumer plastic was recycled in 2012.

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5 Best Practices for Using Robotics in Your Food Processing Plant

January 30, 2015 2:45 pm | by Brian Roffers, Packaging Engineer, Stellar

Food and beverage processors are increasingly turning towards robotics for the technology’s slew of benefits including reduced costs, upped throughput and increased food and worker safety. While robotics does boast various benefits to food manufacturing, it’s important to follow some best practices during your own implementation.

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UCI Chemists Discover a Way to Unboil an Egg

January 29, 2015 2:50 pm | by Meagan Parrish, Editor, Chem.info

A team of chemists from the University of California Irvine and Australia have figured out a way to unboil egg whites from a hen. According to the researchers, the discovery could transform pharmaceutical and food manufacturing.    

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How CALGreen is Changing Up Design, Construction Practices

January 29, 2015 10:45 am | by Sonja Antunovic-Curcic, LEED® AP BD+C

As a food manufacturer, you should understand that CALGreen is changing the way the building industry does business. To incorporate sustainability into building construction and design, California established the California Green Building Standards Code.

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McDonald's Reveals List of Chemicals in French Fries. Will Anyone Care?

January 28, 2015 8:00 am | by Meagan Parrish, Editor, Chem.info

A few months ago, the mega food chain began rolling out videos as part of a “Our Foods. Your Questions” marketing push that cleverly showcases former “MythBusters” co-host, Grant Imahara, doing some myth-busting about how their food is made.

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Hangover Cure 101: Research Says This Drink is the Perfect Remedy

January 27, 2015 12:40 pm | by Kari Imberg, Associate Editor, Food Manufacturing

New research presented at the 12th Annual Scripps Natural Supplements Conference shows that RESQWATER is an effective anti-hangover drink and helps support sleep quality and next-day cognitive function. A perfect cure or just a hoax?     

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Consumer Trends Continue to Evolve in 2015

January 26, 2015 2:20 pm | by Technomic, Inc.

It's difficult to anticipate the next shift in consumers' preferences and needs, but operators can count on one thing heading into 2015: Consumers will expect more from their brands, especially in the areas of technological amenities and food quality.

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Are Distributors Partners or Customers?

January 23, 2015 8:00 am | by Jack Keough, Contributing Editor

The word customer when describing the relationship between manufacturers-distributors is often not used. In fact, the word is abhorrent to some manufacturers; one manufacturer even insists that their employees refer to their distributors as “channel partners.” 

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Report Says BPA is Safe, But Will This Change the Game?

January 22, 2015 9:30 am | by Meagan Parrish, Editor, Chem.info

In a recent report, the EFSA has concluded that bisphenol A poses “no consumer health risk” to anyone at any age. This is just the latest in an ongoing back and forth between scientists, government officials and industry insiders on just how dangerous BPA might be.

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Skills Gap Predictions For 2015: Rising Wages and More Training

January 21, 2015 9:15 am | by Bridget Bergin, Associate Editor, Manufacturing.net

The skills gap, or the documented gap between the number of manufacturing jobs available and the number of talented workers available to fill those positions, was undeniably one of the hottest topics in manufacturing in 2014.       

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The State of the Obama Economy

January 20, 2015 12:45 pm | by Jon Minnick, Associate Editor, Manufacturing Business Technology

With the economy turning around, President Obama will probably do some gloating in tonight's State of the Union address. According to a new poll, 45 percent of Americans say they're satisfied with the state of the economy — that’s the highest number in 11 years.

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Millennials Drive High-Protein Snack Innovation

January 14, 2015 1:00 pm | by Janet Forgrieve, Freelance Writer, SmartBlogs

Two trends have come together to help drive the growth of new snack foods: consumers are snacking more and sometimes using snacks to replace meals. Meanwhile, they're also trying to avoid empty calories and search for convenient snacks with nutrition.

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Can Manufacturing Learn a Lesson From Farm-to-Table?

January 14, 2015 8:00 am | by Andrew Anagnost, Senior Vice President of Industry Strategy & Marketing at Autodesk

For manufacturers to find the new competitive advantage, it will depend on social and environmental responsibility, and ultimately how to stand out with customization and added services for business viability. Manufacturers are — and must — change their mindset. 

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