June 2014 Issue
The spirit of innovation perhaps is most evident in the creation of a new product. And in the six years we've been naming R&D Teams of the Year (based on your voting) we haven't had as cross-functional a pair of winners as we have this year: Hearthside Foods in the large company category and Angie's Boomchickapop in the small category.
That's our cover story, but we also have features on explosion suppression and other issues in powder handling; packaging that helps your product say "natural"; and how to reformulate to remove allergens. And this being a Wellness Foods month, that cover story is on creating healthier and tastier products for school lunches. Plus our regular departments on the past month's new products, food safety, news, etc.
Several consumer trends are driving the need to use fruit as an ingredient.
Innovative food and beverage products may well help individuals as well as companies' sales.
You can still forge a relationship with the consumer; just consider using a modern medium.
Consumers love the convenience, and when done right, frozen foods can be a blockbuster.
Moooove quickly! We're rounding up the best captions to see who had the chops (or the flanks, briskets or chucks) to win this month's food funny.
The line between culinary herbs and vegetables is a fine one often blurred by tradition. What is one person’s flavoring is another’s staple.
Food and beverage packaging is providing product support, with designs that call out to targeted segments.
Precise Amounts of Calcium, Vitamin K, and Magnesium Make the Perfect Cocktail for Better Bone Health
Bones are not static but function as a dynamic bank, accepting deposits and accommodating withdrawals on a continuous basis.
A reader asks if the extra cost of a secondary ceiling is justified as a means to decrease overall maintenance costs.
Processors and ingredient suppliers need to collaborate in creating meals that are nutritious and desirable for this picky and often overweight demographic.
While it is never simple, reformulating for gluten- and allergen-free is getting easier with practice.
Opportunities abound to reduce a food plant’s energy load, but refrigeration is a logical place to start processors of frozen goods and other products.
With a technology assist, food processing professionals are transforming their production lines.
Hearthside Foods thinks it's all business; Angie's Boomchickapop is still having fun.
'America's Bakery' is quite likely one of your partners.
An army marches on its belly, Napoleon observed, and his namesake food plant excels at efficiently producing a variety of products for citizens’ bellies.
Explosion prevention and suppression in powder and bulk transfer is a top-of-mind concern for regulators and inspectors. Fortunately, suppliers with broad material-handling expertise help deal with it.
Our June new product rollout includes summer treats and flavorful heat.
In a month of financial wrangling, a salute to the small food and beverage companies.