Ben & Jerry’s takes the responsibility of providing conscientiously crafted ice cream very seriously. In 2013, the company announced intentions to elminate GMOs from its products. The switch is ongoing with several notable ingredient adjustments already in place.
Is experience everything when choosing corporate leaders? As the trend of startup tech companies being run by more and more Millennials takes hold, that average age is dropping. But should age really matter in company leadership?
Achieving the optimal air balance within the different areas of a food facility is important for maintaining room temperatures, eliminating the potential for contamination and for worker productivity. Here are some key benefits of proper air balance.
Ultimately, consumers deserve some blame for the outsourcing phenomenon that has swept through the U.S. and Europe. People tend to make decisions based on a single significant factor and in retail settings that factor tends to be price.
The closure of the Hostess Brands Schiller Park bakery has me wondering: are healthier options and cheaper alternatives a sign that the time may be near to say our final farewells to the beloved Twinkie? Hostess Brands CEO says competition pushed the plant to close.
It appears that the threat of new Food and Drug Administration (FDA) regulations in the cheese industry hasn’t gotten old and moldy just yet, causing cheesemakers to pull popular product lines.
With the majority of the 26 million fantasy footballers congregating in person or online for their league draft, now is a good time to re-examine the impact that fantasy sports, as well as social media timewasters, have on the workplace.
Plant owners often spend significant time and money to acquire the right equipment with the proper sanitary construction. However, if you do not carefully screen installation subcontractors, you could put your plant at risk of a food safety issue.
U.S. Senator Chris Coons’ (D-Del.) office announced a bipartisan bill designed to help schools strengthen their engineering programs to meet the growing demands of 21st century manufacturing. Will these initiatives bring a resurgence to U.S. manufacturing?
Food facilities that work with allergen products can design dedicated process lines to avoid cross-contamination issues. Yet, with gluten-free products being relatively new, retrofitting an existing plant to incorporate this allergen into the current product mix can be challenging.
Food producers often find themselves saddled with too many different products, or SKUs, all in an effort to appease customers. Too many SKUs can drag down profits with frequent changeovers that drive up production costs and decrease throughput.
Two great-grandsons of the woman who once served as the face of Aunt Jemima filed a class action lawsuit against Quaker Oats and its parent company, PepsiCo, for exploiting Anna Short Harrington and not paying royalties to her estate.
A recall can potentially cost a food company millions of dollars from lost sales, the recall execution process and brand reputation management. To prevent food contamination and recalls, food manufacturers should be proactive when it comes to public safety.
A recent study from Hewlett-Packard reveals that 70 percent of Internet of Things devices — including sensors and connected infrastructure — are seriously vulnerable to attack. On average, 25 vulnerabilities were found per device, totaling 250 vulnerabilities.
In a world of gas-guzzling, energy-wasting operations, it is still possible to save money and go green in your facilities. If you use forklifts in your material handling warehouse, you can boost your sustainability daily with just these three steps.
Recording maintenance history accurately leads to failure prevention and drives awareness about equipment maintenance. CMMS software will narrow down performance issues to parts and elements of your equipment. Here are five major benefits to keeping track of maintenance.
I recently read about a product that “hacks” a part of life that I happen to rather enjoy — eating. Soylent is a liquid food replacement made of a slurry of vitamins, minerals, protein and carbohydrates that its inventors are calling the future of food.
America has been a very weak competitor in the game of globalization and has not used its power or legal rights to improve American manufacturing. The following describes the key issues facing American manufacturers that need to be addressed with action (not rhetoric).
This week U.S.-owned meat supplier, Husi Food Co., sold expired beef and chicken to McDonald’s and KFC. As the story continues to unfold, it appears more companies have been affected and are breaking ties with Husi. But one company is vowing to stand by them.
The Nutrition Facts label facelift is getting a lot of attention lately. Health experts say consumers need a label with a clear statement telling them whether a food is healthy. I’ll let you in on a little secret: I've never read the Nutrition Facts label on my food.