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Today in Food Manufacturing

Daily news and top headlines for food manufacturing professionals

8 Steps in Water Treatment to Protect Your Products and Equipment

September 29, 2014 2:00 pm | by Marc Weaver, PE, LEED, AP and Taylor Wilson

Whether you're designing a new food processing plant or upgrading an existing facility, determining necessary water treatment is a critical step in protecting and maintaining your plant's systems. Here are some steps to develop the most-effective water treatment program. 

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The Inversion Crackdown is in Full Swing

September 29, 2014 8:38 am | by Maura Falk, Associate Editor, IMPO Magazine

It looks like the Obama administration has finally thrown down the gauntlet with companies moving their headquarters overseas.                                      

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Brands Cater to Healthier Kids' Snacking Trends

September 25, 2014 1:45 pm | by Janet Forgrieve, Freelance Writer, SmartBlogs

Companies including Bolthouse Farms, Stonyfield Farms and Chobani are feeding kids’ snacking trends with products designed to appeal to childrens' tastes and also appease parents’ worries about nutrition and weight. 

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Not New Coke: Coca-Cola's Sugar Quandary Necessitates New Thinking

September 23, 2014 2:00 pm | by Hartman Group Blog

Coca-Cola, which ironically was created as a healthy drink alternative for the pro-temperance crowd, has had trouble with recipe change. The failure of New Coke is the most glaring example, but just this summer its VitaminWater brand faced a backlash for switching to a stevia-and-sugar combination. 

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America Loses Another Iconic Brand, Sort Of

September 23, 2014 1:20 pm | by Jon Minnick, Associate Editor, Manufacturing Business Technology

It looks like foreign investors are taking one more slice of Americana pie. News broke this week that Pabst is being sold to a Russian company, which begs the question, “Can we still claim it as our own?”           

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How to Swab For Bacterial Contamination in Your Brewery

September 23, 2014 8:00 am | by Puritan Medical Products

Sanitation is essential to producing the best product possible, and as Oktoberfest approaches, more and more small-scale breweries are ramping up their production, and thus, their sanitation procedures.

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Craft Beer: The Worries of a Niche Industry

September 22, 2014 9:30 am | by Kari Imberg, Associate Editor, Food Manufacturing

From 2012 to 2013, the U.S. has seen a 15.3 percent increase in craft breweries. While there seems to be no shortage of people willing to jump into the craft brewing industry, the distribution channels, shelf space and tap handles aren’t so quick to expand.

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New Trends in Sanitary Equipment Are Improving Food Safety Standards

September 18, 2014 12:44 pm | by Jim Oko, Director of Process Engineering, Stellar

In this day and age of heightened throughput and productivity, the sanitary design of equipment is driven primarily by food processors themselves, who are interested in increased efficiency, faster/effective cleaning procedures and reduced changeovers. 

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Look What's Coming to Dinner

September 18, 2014 8:50 am | by Meaghan Ziemba, Editor, Wireless Design & Development

Recently, I went to lunch with a friend and noticed a kiosk at our table. The restaurant’s failed attempt of being more convenient to the consumer reminded me how aloof our society continues to be. And I question if interactive technology in restaurants really needs to be the next big thing.

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Pretzel Logic: How Pretzels Took America by Storm

September 17, 2014 2:47 pm | by Darren Tristano

Why have pretzels become so popular in today’s chain and independent restaurants? The trend and popularity are evident in the growth phase of the “Flavor Lifecycle.”                      

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How Sustainable Design is Good For Your Business, Brand

September 15, 2014 1:15 pm | by Julia Russell, Editor, SmartBlogs

From a business standpoint, incorporating things like sustainable design makes sense because it helps the bottom line. But having a strong message of sustainability associated with a business is also advantageous in the food and beverage industry from a branding perspective.

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How Millennials Are Making Their Mark on Food Packaging

September 12, 2014 12:00 pm | by Janet Forgrieve, Freelance Writer, SmartBlogs

This generation cares more about the benefits of the products, so the goodness should be spelled out on the packaging. Millennials are also on the lookout for sustainable packaging, and studies show the group flocks toward shelf-stable cartons instead of cans.

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Street Food: A Trip to the Heart of American Food Culture

September 12, 2014 9:15 am | by Hartman Group

The lesson for food companies is not to open a chain of food trucks but to visit them frequently and pay attention to new flavors and dishes. In addition to getting a great food experience, you’ll have taken a trip into the heart of American food culture.

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What's in a Company Logo?

September 12, 2014 8:00 am | by Kari Imberg, Associate Editor, Food Manufacturing

A customer is much more likely to remember your business if you have an eye-catching symbol that goes along with it. This is probably the number one reason why it is important that companies incorporate a logo into their brand image.     

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Beverages: The Battle Between Shrinking Menus and Demand For Variety

September 11, 2014 11:30 am | by Anne Mills, Consumer Research Manager, Technomic Inc.

While operators are offering more new, unique beverages today, they are also cutting back on offerings. Technomic’s MenuMonitor shows a 3.3 percent decrease in non-alcohol beverage offerings at Top 500 chains from 2013 to 2014.         

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Talent Shortages? Blame Salary, Not Just Training

September 11, 2014 9:15 am | by Chris Fox, Editor, Manufacturing.net

As the economy has turned around and employers have been seeking to invest in fresh blood, a consistent tone of unemployable youth has been ringing from the manufacturing and engineering ranks.                 

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NFL Team Takes a Stand on Sustainable Food Manufacturing

September 10, 2014 11:30 am | by by Bridget Bergin, Associate Editor, Manufacturing.net

The St. Louis Rams’ concessions partnership with Delaware North Companies Sportservice has resulted in a plethora of exciting new ideas, including the lowest prices for beer in the NFL at $4.50, a nutritionally balanced Kids Meal and now responsibly-sourced, grass-fed, local meat options.

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Are You Meeting Demand?

September 9, 2014 2:28 pm | by Thierry Giroux, Global Account Manager, Nestle EMEA

Manufacturers have to balance the demands associated with branded products versus private label to maintain a foothold in existing markets, while competing against global and local food manufacturers in emerging markets, such as China, India and Latin America.

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Peanut Allergies and the Nutty Truth

September 5, 2014 9:04 am | by Kari Imberg, Associate Editor, Food Manufacturing

According to a report from the Center for Disease Control, the prevalence of food allergies among children increased 50 percent from 1997 to 2011. When I was in school, it was a rarity to see kids with severe allergies. Now, they are everywhere. What happened?

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Eliminating Noxious Plant Odors Through Incineration

September 4, 2014 10:25 am | by Scott Baldwin and Joe Bove, PE, Stellar

In food processing facilities, both the product and the method of cooking can lead to strong, often unpleasant, odors. There are several ways to address and control industrial air pollution.             

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