The Scoop

Bacon: It’s Not Just for Breakfast (Or Eating, Either)

Fairy tales, can come true, it can happen to you….provided you first win Olympic gold.

Blue Bunny ice cream maker keeps machinery serving up production at top capacity

Larry Hoing, reliability systems manager at Wells Enterprises, talks about EAM software and how more than 200 maintenance technicians keep more than 10,000 assets for 50+ production lines running as smooth as Blue Bunny’s signature vanilla ice cream.

Where Have All the Food Plants Gone?

Half the U.S. facilities registered with FDA were purged in October 2012. Fortunately, some small, family operations survived the cut.

Atlanta Shutdown Disrupts 2014 International Production & Processing Expo

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.

Patchwork of Gun Laws Complicates Workplace Safety Efforts

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.

Kraft Warns of Velveeta Shortage

Hold on to your quesos, Kraft is warning consumers of a possible Velveeta shortage.

New Website Feature Allows Food Processing Readers to Interact with Editors

The new commenting capability enables you to comment on articles, news, blogs and products.

What Did Food Processors Want to Read in 2013?

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.

Hold the Gum and Pass the Flax: Function May Be Nutritional’s Ticket to Ride

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.

Bye-bye, partially hydrogenated fat

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.