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.
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.
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.
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.
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.
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?
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.
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.”
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.
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.
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.
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.
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.
There’s National Chocolate Day, National Beer Day and pretty much a time of year dedicated to every popular food or beverage item you can think of. But did you know January is deemed National Hot Tea Month?
A recent study covered in a story by The Globe and Mail showed that from 2010 to 2013, many restaurant chains failed to reduce sodium in menu items or even added salt to their dishes. The study found that just 30 percent of food items included in the survey saw salt levels decline in that time period.
If your New Year’s resolution includes eating healthy or losing weight, eggs just might be your golden ticket. In a recent release, Gemperle Farms even went as far as to promote the egg as the “ultimate superfood in 2015.”
According to researchers at Georgia State University and Kent State University, there were many more than just one Paleo diet. The findings, published in The Quarterly Review of Biology, state there is very little evidence that any early hominids had specialized diets.
As 2015 hits, it is officially time for a new edition of the USDA's Dietary Guidelines for Americans. The Dietary Guidelines stand to change a good deal in 2015, as an advisory panel advising the process is pushing to include new environmental considerations.
Two weeks ago, BuzzFeed ran an article with the headline “How Climate Change Will End Wine As We Know It.” The piece discusses how climate change likely will have a significant impact on which wine grapes can be grown where.
A new study is looking at rebuffing hot dogs into a low-fat alternative form. Naturally, this left me pondering: Why are food scientists continually working to build leaner, meaner and “healthier” versions of processed foods?