Training and Sustaining Your Workforce
Automation, software and PLCs dictate the workforce requirements in the contemporary food plant, and processors everywhere are struggling to find workers with the skills to keep plants running smoothly.
Minerals are categorized by how much the human body requires 100 mg per day or more of an element and its considered a major mineral. Less than that, the element is referred to as a trace mineral.
Top 6 Food Processing Trends
Anticipating and acting on trends can make or break a company. It pays to know which ones are still in the game and which are emerging.
Time to Publicly Research Nanotechnology
The food industry needs to publicly research the technology, assess benefits and risks and take a unified stand, according to Food Processing's Editor Dave Fusaro, in his monthly column.
The New Diabetes Formulation Paradigm
The recent trend of developing diabetes-specific products that are mainstream and safe enough for regular consumption could transcend all healthy food and beverage categories.
The Future Impact of Nanoingredients
Nanoingredients will have a profound impact on raw material sourcing for food processing and will radically change how foods affect our physiology.
The Four Bs of Nutraceuticals
Those of us seeking to add wellness ingredients to our diets have a wealth of choices. Until we get to the actual products, where it seems, with few exceptions, we're restricted to beverages, bars, baked goods and breakfast foods. We need to look at other opportunities processors have to incorporate functional ingredients into the food chain.
The Basics of Phytochemicals
Imagine thousands of compounds in foods and every one of them good for you. Of course, instead of imagining you could also read this brief overview on these helpful chemical compounds from plants.
The 400-pound Guarana in the Room
Natural caffeine is abundant in our modern, high-energy society. The sun never sets on the Starbucks empire. And talk about teas, once we discovered antioxidants and EGCG, variety in the tea market went through the roof.
Tart Cherries Contain Potent Antioxidants
Tart cherries as the latest in health foods may sound like little more than sour grapes. But there's nothing sour about their positive effect on health. Centuries of folklore about the health powers in these little jewels are finding support in research. Tart cherries, those we use in cherry pie, may be among the most potent of natures anti-inflammatory foods.
Survey Says Nearly Half of Consumers Don't Count Calories
If a calorie is consumed in the forest and no one is there to count it, will it still show up on your waistline? We analyze the IFIC Food and Health Surveys disturbing finding that 43 percent of consumers refuse to even think about keeping track of their caloric intake.
Starbucks Rwanda Blue Bourbon
Starbucks' Rwanda Blue Bourbon provides lessons to all food processors on fair trade and a social mission and the marketing opportunities inherent in those causes.
September 2006 New Food Rollout
Three Special K protein-fortified waters from Kellogg; Godiva Belgian Blends from Coca-Cola and Godiva Chocolatier; four varieties of Fresh Makes Veggie Pasta Salad Kits from Dole Fresh; General Mills Dora the Explorer Cereal; and Red Baron The Big Baron Pizza from Schwans Consumer Brands.