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  • Will ISO 55000 Work for U.S. Food Manufacturing?

    Work-order prioritization occurs in every plant. A new asset-management approach promises to add value and risk assessment to the calculation of what gets done and when.

    Kevin T. Higgins, Managing Editor
  • Why Is Big Food Bad?

    We need to stop the ridiculous claims and engage consumers earlier and better. How else are we going to feed 9 billion people?

    Dave Fusaro, Editor in Chief
  • Whole-Chain Traceability via a Bar Code

    Using GS1 standards and the Global Trade Item Number, a global organization can locate a potentially harmful product in minutes anywhere in the supply chain.

    Angela Fernandez, Vice President of Retail Grocery & Foodservice, GS1 US
  • Waste's Silver Lining

    Food companies are beginning to look at liquid and solid wastes as opportunities and not simply costs.

    Kevin T. Higgins, Managing Editor
  • Understanding Satiation and Satiety

    There is a slight difference between the two, and food processors are advised to understand the subtleties.

    Mark Anthony, Ph.D., Technical Editor
  • Understanding Digestive Enzymes

    Enzyme ingredients step in to help provide a greater variety of safe and nutritious foods for consumers.

    Claudia O’Donnell, Contributing Editor
  • The State of GMOs

    For a generation now, most of the corn, soy, canola and sugar beets grown in the U.S. have been genetically modified. But non-GMO labeling is growing.

    Mark Anthony, Ph.D., Technical Editor
  • Technology Reshapes Pest Control

    Electronic hardware and better data management is liberating service technicians to devise more effective remediation strategies by freeing them from mundane chores.

    Kevin T. Higgins, Managing Editor
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