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It will never rise to the level of a “Where were you on 9/11?” catastrophe, but last week’s Atlanta blizzard that brought the city to its knees and disrupted a major food-industry show will be grist for tales of inconvenienced business travel for years to come.
Making sure staff members return safely to their homes is a top priority at many food companies. Usually the focus is on preventing slips and falls. Going home with a cast is bad enough; going home in a body bag is so much worse.
Hold on to your quesos, Kraft is warning consumers of a possible Velveeta shortage.
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Every year, the team at Food Processing takes a look at what articles did really well on our website. Some articles don't surprise us, while others leave us satisfyingly content that we delivered such popular information.
Bakeries and other food processors will decide if flax delivers comparable function and flavor, but guar highlights the vulnerability of food companies to raw material pricing far beyond their control.
Partially hydrogenated vegetable oil is on the way out, with last week's FDA announcement that it was withdrawing GRAS status for this food ingredient.
Archer Daniels Midland brought on Thomas Mort, CEM, as its corporate energy director in 2011. This year, the firm has completed $50 million of savings.
It's easier to know where you're going if you know where you've been. Since the theme of Food Processing's September cover story is the food processing plant of tomorrow, I've been thinking a lot lately about how plants have changed over the years.
The FDA on Aug. 2 published its final definition of gluten-free. So with the traditional 30-day waiting period, the rule will take effect on Monday, Sept. 2. Since it's Labor Day, you can take the day off.