November 2013 Issue
We put the heavy technical articles aside for a moment and savor the delightful new products we actually buy for ourselves.
A vignette from a concentration camp provides a lesson in business morality.
Convenience and health are center stage for our November new product rollout.
The food and beverage industry shows signs its R&D engines are revving again.
A reader asks for suggestions in where to locate the maintenance department once three buildings are consolidated into one space.
A reader wants to know where he can find a list of reliable subcontractors to sanitize, disinfect and sterilize his food processing plant.
Prepare your company for an onslaught of new trade regulations, many of which center around food import quality and safety.
Processors of fresh and frozen animal proteins — including beef, pork, chicken and seafood — are looking for extra marketing muscle, and they're finding it in package formats engineered for cook-in convenience or enhanced product protection.
Gather around and feast on a heaping helping of laughter by coming up with a caption for our November cartoon.
With consumers avoiding trans fats and saturated fats, oil and shortening suppliers are burning the candle at both ends to offer solutions.
Their healthful profile makes them the top ingredient nut in new product introductions.
Milk is a simple food, but dairy products such as yogurt and ice cream require careful ingredient selection with a knowledge of what the consumer wants in the cup.
In its first week online, more than 200 scientists, physicians and legal experts signed the European Network of Scientists for Social and Environmental Responsibility's group statement “No scientific consensus on GMO [genetically modified organism] safety.
While manufacturers are trying to refresh the image of frozen foods and revive retail sales, some areas are reaping the benefits of going cold.
Although it's old (and proven) technology, vacuum/evaporative cooling evolves to meet today's needs.
Higher throughput is always desired by some manufacturers, but makers of size-reduction machines are tapping pent-up demand from smaller food companies, as well.
The healthy hummus, with 50% less fat and 33% fewer calories than traditional hummus, appeals to our teen testers.
Loss-in-weight systems and combination weighers are making the transition from dry-goods to wet- and viscous-product weight control.
The whole country needs to rethink the practice of competing for business by giving away taxpayer money, especially for existing jobs.
With nearly all ballots counted, Washington's I-522 won the support of about 45 percent of voters, to 55 percent opposed.