If Twinkies can indeed achieve a fabled longevity, it will have more to do with savvy business practices and innovation than secret, Frankenstein recipe formulations. This reinvigoration includes a number of strategic modifications to Hostess Brands’ business model.
A growing number of shoppers are choosing organic food and beverage products at the grocery, opening up a profitable opportunity for companies looking to venture into the organic market. According to a study by the Organic Trade Association (OTA), U.S. families are purchasing organic products at higher rates than ever.
Just because internal processes are streamlined and ideas are well crafted, doesn’t mean a business is immune to external pressures. Sometimes it means getting creative and going outside the four walls of your company in search of resources and guidance.
When it comes to the monumental task of training another generation of manufacturing employees, armed with the high-tech skills that the technology-heavy processes of the future will require, it’s easy to come down hard on the educational system.
While open innovation has been adopted slowly here in the U.S., companies like General Mills (see Food Manufacturing, June 2012, p. 34) are beginning to publicize their own successes with open innovation.
According to new reports released by the U.S. Centers for Disease Control and Prevention (CDC) and the U.S. Food and Drug Administration (FDA), incidences of campylobacter, commonly contracted from poultry and raw milk, are on the rise.
Apple’s campus-in-progress will feature an orchard for engineers to wander through, while Facebook is wrapping up work on campus that features a B-B-Q shack, a sushi house and a bike shop. At the same time, Google is offering ping pong tables, video game arcades and Lego stations.
Every plant manager I’ve met in my career values the well-being of their employees over all else, so I have no doubt the safety team is on board with whatever needs to be done here — and if you can prevent a listening problem, you can likely prevent a hearing problem.
The U.S. manufacturing sector has decrease total energy consumption by 17 percent between 2002 and 2010, according to a report released last month by the EIA. After years of advice, prodding, urging and incentivizing, manufacturers are greener than ever, and so are their pocket books.
In June 2011, President Obama launched a national effort to revitalize American manufacturing. This private-sector-led initiative, known as the Advanced Manufacturing Partnership (AMP), was designed to “bring together industry, universities and the federal government to chart a course for investing and furthering the development of emerging technologies
I’ve been through every plant you can think of, whether it produces motors, lawn mowers, refrigerators, treadmills, or Tequila Rose. From construction equipment to breathalyzers — I’ve seen it all. I even once toured the plant of a manufacturer of caskets, where rows of associates sewed linings with delicate care.
As those in the food industry rush to embrace new food safety rules that promise to make food safer for consumers, a less examined public health threat is lurking, and food processors may soon come face-to-face with a brand new set of regulations designed to stop it.
Food fraud is on the rise across the globe, and it is impacting all forms of products — from milk and olive oil to seafood and beef. While some cases of food fraud are due to the efforts of unscrupulous processors, some honest food companies are unknowingly producing items containing fraudulent ingredients.
In January, the FDA released two proposals for new rules under 2011’s Food Safety Modernization Act (FSMA). The rules are being touted as a significant overhaul of the nation’s food safety system and are largely supported by industry.
As gluten-free products become a necessity for a growing number of consumers being diagnosed with celiac disease or gluten sensitivity, food companies will need to develop more gluten-free options. While gluten-free manufacturing is no easy undertaking, it offers unique rewards for companies willing to accept the challenge.
For companies in modern America and across the globe, the digital revolution is every bit as unsettling today as the financial crisis was in 2008. The ways in which we interact today are so different from what we have encountered in the past.
More Americans are concerned about where their food comes from and how it is produced. As more shoppers search for food free from chemicals and lengthy, hard-to-pronounce ingredients, it is more important than ever for food companies to carefully consider how they market their products and communicate with shoppers.
Mobility is about visibility, efficiency, and actionable business transactions — and it's time we shine our light on the benefits rather than just the expenses. For many of us, mobility is not some massive undertaking, full of risk and implementation time, rather an opportunity to fire off a few time-sensitive emails from the airport or view the inventory levels in our warehouse when a customer asks us about delivery timelines.
Food processing mergers and acquisitions can be rough water to navigate, especially for plant floor employees and plant managers who initially might seem immune to the effects of such high-level corporate decisions. Kraft’s experiences offer the food industry a glance into both the challenges and opportunities which result from mergers, acquisitions and spinoffs.
The skeletal remains of a female metal worker have been found in a grave in Vienna dating back to the Bronze Age (which began more than 5,000 years ago). Previously, it was assumed that only men worked in such fields during the Bronze Age.