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First Food Safety Course for Makers of Pot Edibles

July 28, 2014 3:00 pm | by The National Cannabis Industry Association | News | Comments

Makers of marijuana edibles can now take a course specifically designed for learning about food safety in the cannabis industry. With the interest in edibles and infused products growing, the NCIA ServSafe course will teach professionals the importance of cleanliness.

Why American Manufacturing is Vital to Future Prosperity

July 28, 2014 11:00 am | by Hillary Schaub and Darrell M. West, Brookings | News | Comments

The manufacturing sector is growing faster than the rest of the economy. Over the past decade,...

Soylent... It's Not What You Think

July 28, 2014 8:30 am | by Anna Wells, Executive Editor - @IndustrialAnna | Blogs | Comments

I recently read about a product that “hacks” a part of life that I happen to rather enjoy —...

Friend or Fad? Backlash Has Begun Against Gluten-Free Dieters

July 28, 2014 8:30 am | by ELLEN McCARTHY, The Washington Post | News | Comments

The gluten-free backlash reached an apex last month, when comedian Jimmy Kimmel remarked on his...

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Daily news and top headlines for food manufacturing professionals

The Revival of American Manufacturing and the Middle Class

July 25, 2014 3:14 pm | by Mike Collins, Saving American Manufacturing | Blogs | Comments

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).

VIDEO: As Cereals Crumble, a Battle Over Breakfast Items Begin

July 25, 2014 9:11 am | by CBS This Morning | Videos | Comments

What are consumers eating for breakfast? Studies show morning eating habits are changing because of concerns of carbohydrates. Breakfast eaters are calling out for protein, instead. Consumers want frozen or fast food egg sandwiches and yogurt.

Brainstorm: Innovations in Thermal Food Processing Pt. 3

July 25, 2014 8:55 am | by Camilla Howard, European Sales and Marketing Director, Unitherm Food Systems | Articles | Comments

Camilla Howard, European sales and marketing director for Unitherm Food Systems, talks to Food Manufacturing about what innovations in the thermal food processing world manufacturers should be aware of. This article is the final part of a three-part series.

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Bolthouse Farms Gets Colorful With New Kids Line

July 24, 2014 3:05 pm | by Bolthouse Farms | News | Comments

Bolthouse Farms, known for its baby carrots and juice beverages, announced a new line of kids snacks that is based around real fruits and vegetables with no added preservatives and is designed for maximum kid craveability. The company is hoping to make healthier products for children.

Diageo Sips on Savings by Reducing Carbon Footprint 95 Percent

July 24, 2014 1:00 pm | by Diageo | News | Comments

Liquor Giant Diageo is expanding its commitment to purchase green natural gas in Canada for its Manitoba and Quebec locations. Purchasing green natural gas for these facilities will reduce the sites' carbon footprints by 95 percent and 80 percent, respectively.

China’s Meat Scandal and Food Fails

July 24, 2014 1:00 pm | by Jon Minnick, Associate Editor, Manufacturing Business Technology | Blogs | Comments

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.

Scientists Compare Environmental Costs of Beef to Other Proteins

July 24, 2014 11:30 am | by Weizmann Institute of Science | News | Comments

A new study conducted by the Weizmann Institute of Science looked at the five main sources of protein in the American diet: dairy, beef, poultry, pork and eggs. They calculated the environmental inputs, or costs, per nutritional unit. Find out the real price of steak.

Brainstorm: Innovations in Thermal Food Processing Pt. 2

July 24, 2014 9:55 am | by Ramesh Gunawardena, Manager of Technology & Process Development, JBT FoodTech | Articles | Comments

Ramesh Gunawardena, the manager of Technology & Processing Development at JBT FoodTech, talks to Food Manufacturing about what innovations in the thermal food processing world manufacturers should be aware of. This article is the second part of a three-part series.

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Investing in Energy

July 23, 2014 11:30 am | by Anna Wells, Executive Editor - @IndustrialAnna | Articles | Comments

It seems every year that budgets get tighter and costs get higher. In manufacturing, where aging equipment is a given and energy rates are a cost center of epic proportions, it’s no wonder management is looking for more efficient ways to put product out the door.

Infographic: Food Label Breakdown

July 23, 2014 10:14 am | by MarketingWeek | News | Comments

The impact of food labeling has been cause of much debate over the past year as healthy lifestyles has moved up the public agenda. More than half of food companies believe they could make product information simpler for consumers to understand.

Better On-the-Job Electrical Safety

July 22, 2014 12:44 pm | by Christina Chatfield, Marketing Communications Manager, HARTING USA | Articles | Comments

Electricity is a crucial component in commercial and industrial environments because many business processes rely on electric-powered equipment. The prevalence of electrical equipment in the workplace can become an occupational hazard without safety practices in place. 

A Global Survey and a Mobile App: What They Tell Us About Mitigating Risks

July 22, 2014 8:30 am | by Laura Dunn Nelson, director-industry relations, Alchemy Systems, LP | Articles | Comments

According to the 2014 Global Food Safety Training Survey, workforce training tends to come up short due to the unavailability of two necessary resources — time and money. Such limitations increase risk for the company, its workers and, in particular, consumers.

Beef Produces 5 Times More Gases Than Pork, Eggs

July 22, 2014 8:00 am | by SETH BORENSTEIN, AP Science Writer | News | Comments

According to a new study published by the Proceedings of the National Academy of Sciences, beef produces five times the amount of heat-trapped gases per calorie. Cows are not efficient at converting feed to protein for human consumption. 

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Wyo. Issues 39 Citations Against Western Sugar Cooperative

July 21, 2014 12:00 pm | by Associated Press | News | Comments

The Wyoming Occupation Safety and Health Administration has issued 39 citations against Western Sugar Cooperative, fining the company $194,000 for numerous fall hazards, inadequate signage and failing to place safety guards around moving equipment.

Ag-Gag Laws Face Challenges in Federal Court

July 21, 2014 10:19 am | by DAVID PITT, Associated Press | News | Comments

Laws prohibiting secretly filmed documentation of animal abuse in farm organizations and livestock producers is moving from state legislatures to federal courts. Half of U.S. states have attempted to pass so-called ag-gag laws, but only seven have been successful.

How Can Plastic Pallets Impact Cleanliness and Drive Change?

July 21, 2014 8:10 am | by Bob Klimko, Director of Marketing, Food and Beverage, ORBIS Corp. | Articles | Comments

Today, as in the past, standard operating procedures decree that anything moved into a food production area is moved on a pallet. This can introduce significant risk if these pallets have not been specifically designed for sanitation and adhere to FSMA.

First Lady: Healthy Foods Belong in Schools

July 21, 2014 8:05 am | by DARLENE SUPERVILLE, Associated Press | News | Comments

First Lady Michelle Obama's junior cooks contest was put together to show the nation that if a 10 year old kid can cook and happily eat a healthy meal, then there is no reason why every school in the country shouldn't be including nutritious food into their menus.

VIDEO: Which Country is the Top Player in Food Innovation?

July 21, 2014 8:00 am | by Sanderson Group | Videos | Comments

Which country claims the most food and beverage manufacturing innovations? A quick look at the food and drink sector reveals why the United Kingdom and the United States are at the top of the class in innovation. Is it the frozen dinner or the microwave that takes the prize?

Study Shows Essential Oils Can Extend Shelf-Life of Food

July 18, 2014 12:00 pm | by Institute of Food Technologists | News | Comments

According to a recent study in the Journal of Food Science, scientists at the Institute of Food Technologists have found that essential oils — those extracted from plants roots, peels, seeds, etc. — may be used as food preservatives in packaged food products.

Inspection Agency Suspends License of Saskatchewan Beef Plant

July 18, 2014 9:29 am | by The Canadian Press | News | Comments

Northern Natural Processing LP, a beef slaughter plant in southeastern Saskatchewan, had its license suspended by the Canadian Food Inspection Agency. The suspension is due to the operator of the plant failing to use corrective measures to ensure the safety of the meat.

Infographic: 3 Reasons to Choose Organic

July 18, 2014 8:05 am | by The Organic Center | News | Comments

Analyzing 343 studies in what was the largest research effort of its kind, an international team of experts led by Newcastle University found that organic crops are up to 60 percent higher in a number of key antioxidants than conventionally grown crops.

Quickbooks in the Cloud: How Mobile Does Your Company Want to be?

July 18, 2014 7:45 am | by Adam Stern | Articles | Comments

The demand for employees wanting to check their data anywhere is a growing trend. While enabling a mobile workforce can raise concerns about security, data protection and integrity typically is greater with a hosted solution than with an in-house implementation.

Do We Really Need a Nutrition Label to Tell Us What's Unhealthy?

July 17, 2014 2:28 pm | by Kari Imberg, Associate Editor, Food Manufacturing | Blogs | Comments

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.

Can Cinnamon Prevent Foodborne Illnesses? Scientists Say Yes

July 17, 2014 12:20 pm | by Washington State University | News | Comments

Recent findings by two Washington State University scientists suggest cinnamon oil to effectively work as a natural antibacterial agent in the food industry. The study acknowledges improved food safety and the reduction or elimination of food posioning deaths.

Minn. Creates Coalition to Protect Food Industry

July 17, 2014 10:50 am | by A Greater Minnesota | News | Comments

To help ensure sustainability in the farm and food production industry, a new coalition called A Greater Minnesota has been created to inform Minnesota residents about the issues surrounding food production and the economic impacts to the state. 

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