No matter what branch of the food and beverage industry you're in, the types of products you manufacture, or the size of your company -- product safety is every producers' first priority. Eliminating food-borne illness and preventing product contamination is a complex, multi-faceted process that requires strict adherence to food safety rules and cooperation from your employees, your suppliers and your customers.
In this article from Occupational Outlook Quarterly, chef Anne Albertine of Taco Bell restaurants explains what it means to be a research chef and what's great about her job. Click "Download Now" below to receive your copy in .pdf form.
Driven by growing consumer desire for convenient and health promoting products, especially functional foods, the global yogurt market is projected to surpass $67 billion by 2015, reports ScientistLive.
As the use of wire and connectors increases with added networking functions and interoperability -- and decreases, as networks simplify -- cabling has become forever crucial in industrial networking applications.
Author: Jim Montague, executive editor, Control Design, and Jill Russell, managing editor of digital media, Food Processing
With an array of new flavors, varied ingredients, assorted packages and diverse prices overwhelming the consumers in the food and beverage markets, manufacturers who meet the most needs will gain the most profits.