A Food Processor Explains Storeroom Expectations to his Vendors
A partnership approach ensures success for both parties and a lasting relationship.
Do your vendors really know your vision and expectations? Are they exceeding or at least meeting them? Are your vendors proactive or reactive?
These are very tough questions to answer, especially if you really like a given sales representative or you’ve been working with a particular vendor for years. But if you’re honest, is your organization better off because of that vendor or they treat you as a cash cow?
For years I would share my vision and expectations (at least that’s what I told myself) with my vendors, but I did it verbally and never really followed through with anything I said after that. This led to frustrations down the line. But looking back on it, it was my own fault, because I didn’t communicate effectively. I see…
Walmart to Build Milk Processing Plant in Indiana
Fish, Poultry and Meat Processing All Offer Opportunities and Challenges
Mars Recalls Chocolate in 50-Plus Countries Due to Potential Plastic Contamination
MRO Q&A: Building a Culture of Maintenance Work Safety
Tolling Services for High-Pressure Pasteurization Are Growing
Pasteurization with high pressure is becoming a mainstream process, particularly for juice and food companies seeking clean labels. A national network of service providers is developing to serve them.
When it comes to clean labels, U.S. macro breweries could teach better-for-you food companies a thing or two.
Beginning in the 1960s, big beer companies switched from hop cones to chemically extracted hop oil to impart some bitterness in their lagers. Hexane and methylene chloride were the organic solvents of choice, but breweries wanted something cleaner.
The answer, beginning in the early 1990s, was carbon dioxide. When heated to 304°F inside an autoclave chamber and subjected to several thousand pounds of pressure, CO2 becomes a supercritical fluid that captures the aromatics and bitterness of the hop.
Washington’s Yakima Valley grows 80 percent of America’s hops. It is home to three supercritical extraction plants, including John…
Industrial Microwave Technology Inches Toward Mainstream
Food Manufacturers are Diving Deeper Into Ethnic Foods
Dehydration: Which Option is Best for Your Food Processing Plant?
Ice Cream With an International Flavor Twist
Bakery Trends Go Back to Basics
Whether in finished products or in use-at-home mixes, 'natural' is moving the baked goods category.
A stabilizing economy has cooled the baking and dessert mix category as consumers are no longer baking at home. Instead, they’re opting for more healthy and convenient prepared options at grocery stores and restaurants – which is great news for producers of baked goods.
Nevertheless, Mintel Group sees continued growth in baking and dessert mix sales through 2018. In fact, Mintel reports in its "Baking and Dessert Mixes U.S." research that close to half the people that use baking and dessert mixes do so to save time, while less than half use mixes because they simply taste good.
As for how mixes fit into the healthy eating trend, Mintel says “providing products that keep pace with general consumer health interests and developing…
Better Process Control Made Possible by Fresh Approach to Old Challenges
Brookfield Ametek Offering Practical Course on Viscosity Measurements
The course is offered at Brookfield Ametek's headquarters in Middleboro, Mass. and at major cities across the United States.
Brookfield Ametek is offering its Practical Course on Viscosity Measurements.
The course is designed to help viscometer users comprehend the functionality of their instrument, solve the mysteries of fluid behavior and Rheology, and create successful and repeatable viscosity test methods for use in both R&D and QA/QC environments.
The course is offered at Brookfield Ametek's headquarters in Middleboro, MA and at major cities across the United States. Space is limited and customers are encouraged to sign up early. An advanced course, Lab Day/Advanced Viscosity Test Methods is an on demand course covering more advanced viscosity topics utilizing sample testing.
Visit the Brookfield Ametek website today or call 800.628.8139 for course…
MRO Q&A: What is Causing Swaying Water Pipes?
2014 Processor of the Year: WhiteWave's Fluid Demand
Equipment Round Up: Pumps and Fluid Handling
Superfruits Are Still Super
The term 'superfruits' might not be used as much as it used to, but the power-packed produce remains popular.
As a label, superfruit lost a little of its sheen once science disclosed that pretty much every edible plant-derived ingredient has nutraceutical benefits that make it super. But that certainly doesn’t negate the formidable health benefits found…
Equipment Suppliers Scrambling To Meet Snack Food Manufacturers' Needs
Packaging Improvements Occur When Film Suppliers And Machine Builders Collaborate
General Mills to Close U.K. Mix and Dough Facility
General Mills says it will close its mixing and dough manufacturing facility in Berwick, U.K. late this year.
General Mills, Minneapolis, said on Jan. 18 that it has completed a review on the closure of its manufacturing facility in Berwick, U.K. Employee representatives and union officials made the decision to close the facility by the autumn of 2016.
The company proposed closing the Berwick facility on October 29, and the decision was made to proceed with the proposal. The company will now begin the necessary phases to close the plant. The closure will impact approximately 265 positions. General Mills said it will provide severance and transition benefits to all affected employees.
Operated by General Mills since 2001, the Berwick facility manufactures baking mixes and refrigerated and frozen dough products.
Different Mixers for Different Food Blending Applications
Mixers Blend Power and Dexterity
How Well Do You Know IP69K?
Many food and beverage applications demand this highest level of washdown protection.
The IP69K rating is for applications where high-pressure and high-temperature washdowns are used to sanitize equipment. The IP69K test specification was initially developed for road vehicles, especially those that need regular intensive cleaning (dump trucks, cement mixers, etc), but has been widely adopted in the food and beverage industries as a test of products to withstand sanitary washdown.
The Ingress Protection (IP) rating system is an internationally recognized scale that relates to proven protection against environmental factors such as liquids and solids. It's a part of the IEC 60529 rating system. Products rated to IP69K first must be impervious to dust, but also must be able to withstand high-pressure and steam cleaning. To be…
3D Printing and Root-Cause Analysis Improve Machine Uptime
Assessing Motors' Optimized Power Packages
Rare Earth and Power: Advanced Magnets May Improve Future Motors
Motor Efficiency 2.0
Kraft Heinz in Lawsuit Over Parmesan Cheese Containing Wood Pulp
Many Parmesan cheese brands might be using cellulose filler, which is okay in certain amounts. But now Kraft Heinz and others were named in a lawsuit for using the filler in its "100% Grated Parmesan Cheese."
The Parmesan cheese/wood pulp plot is thickening. Using research from FDA investigations and its own independent tests, Bloomberg News, reported recently that many well-known Parmesan cheese brands use wood pulp and cellulose as low-cost fillers, even when they are advertised as "100% Parmesan Cheese." Bloomberg earlier reported it had store-bought grated cheese tested for wood-pulp content by an independent laboratory. Some packaged grated Parmesan cheese products contain too little cheese and too much cellulose, according to independent laboratory tests noted in the report.
Kraft Heinz cheese, labeled "100% Grated Parmesan Cheese," was found to have 3.8 percent cellulose. Between 2 and 4 percent is considered to be an "acceptable…
SunOpta Selling Minerals Business to Focus Solely on Food
FDA Finalizes Food Safety Rule on Food Transport
The FDA finalized a new food safety rule April 5, under the Food Safety Modernization Act (FSMA) that will help to prevent food contamination during transportation.
The Food and Drug Administration, Washington, on April 5 (Tuesday) finalized a new food safety rule under the Food Safety Modernization Act (FSMA) that will help to prevent food contamination during transportation. The rule will require those transporting human and animal food by motor or rail vehicle to follow recognized best practices for sanitary shipments. These include ensuring proper food refrigeration, adequate cleaning of vehicles between loads and proper protection of food protection during transportation.
Manufacturers not already using relevant food-safety protocols in their distribution operations now have a deadline. Larger businesses must comply within one year of the rule's publication. Smaller manufacturers have two years…
Analytics and Low-Cost Sensors Enable Smarter Freezers
Food Safety and Sanitation Undergo a Big Freeze
MRO Q&A: Excessive Snow in Freezer
MRO Q&A: Cost-Effective Vegetable Freezing
Mars Plans to Cut Sodium By 20 Percent in Five Years
Mars is pledging to reduce sodium in its produccts by 20 percent over the next five years and cut added sugar in some products by 2018.
Mars Inc. announced earlier this week its commitment to guide product reformulation, pledging to reduce sodium in its products by an additional 20 percent over the next five years and cut added sugar in a limited number of products by 2018. Its Global Health and Wellbeing Ambition program is expected to cost at least $20 million.
Mars says it will label products that contain high levels of sugar, salt, or fat as "occasional" foods as opposed to "everyday" foods, and will focus on five main areas: improve nutritional content; provide more nutrition information; inspire consumers to cook and eat healthy meals; explore new formats and opportunities to offer products in more places at affordable prices; and offer Mars Food associates…
2015 R&D Trends Survey: Doing Without GMOs and PHOs
Smaller is Better for Dicing Machines
Equipment Round Up: Cutting and Size Reduction 2010
Cutting and Size Reduction Equipment Roundup 2009
Voluntary or Mandatory? Senate Faces Off on GMO Labeling
Days after Senator Pat Roberts got the 'go' on his voluntary GMO labeling bill, a mandatory GMO labeling bill has been proposed by Senator Jeff Merkley.
Just days after Senator Pat Roberts, chairman of the Senate Committee on Agriculture, Nutrition and Forestry, got a nod on his voluntary GMO labeling bill from the Chairman's Mark on Biotechnology labeling solutions with a bipartisan vote of 14-6, select Democrats in the U.S. Senate introduced legislation rivaling Roberts' bill, which would block states from issuing mandatory GMO labels and prevent the implementation of state-by-state labeling legislation.
The rush to act stems from a Vermont labeling law set to take effect July 1. Vermont is set to require such labels this summer, and other states are considering similar laws.
The Democrats, led by Senator Jeff Merkley, launched what they call a "common sense" alternative that Merkley…
Campbell Soup Calls for Mandatory Genetically Modified Labeling
Kellogg to Offer Single-Serve Packs in 2016
Packaging With a Heart and Sense of Humor
Grocery Manufacturers and Battelle Fight Economically Motivated Adulteration
They jointly launch EMAlert food fraud software tool to manage vulnerability.
Grocery Manufacturers Assn. (GMA) and Battelle have partnered to provide EMAlert, a web-based software tool that should help prevent economically motivated adulteration (EMA) and food fraud.
"In today’s globally distributed, dynamic food supply network there are inherent risks to the integrity of the supply chain," the partners said in a statement. "Some estimate that food fraud costs the world economy $49 billion annually, and it has been estimated that about 10 percent of the food we buy is likely adulterated."
The software will allows food manufacturers to rapidly analyze and understand their individual, company-specific EMA vulnerabilities in the manufacturing process.
The two used as preventable examples wood pulp in shredded…
Are You Ready for the Industrial Internet of Things?
IBM and Mars Are Applying Metagenomics to Food Safety
Pest Management Suffers when All Responsibilities and Involvement Are Outsourced
While pest-control companies welcome full-service contracts with food plants, involvement of plant personnel is essential if outcomes are to be optimized.
The devil is in the details of modern food & beverage production, and plant managers have a devilish time reconciling the details of prerequisite programs with the central mission of meeting production schedules.
That helps explain the preference to outsource pest control responsibilities. In Food Processing’s recent Manufacturing Trends Survey, 60.7 percent of industry professionals indicated pest-control responsibilities were outsourced at their facilities, easily the most frequently divested responsibility. Corporations with leading brands and deep resources may prefer in-house specialists in order to maintain optimal control and accountability, but most processors prefer that pest management be somebody else’s headache.
Pest Control Economics: Trapping the $10,000 Rat
Technology Reshapes Pest Control
Controlling the Pest Problem At Food and Beverage Manufacturing Plants
Contract Pest Control Programs Keep the Bugs Away
USDA Finalizes Food Safety Standards for Poultry
The USDA's Food Safety and Inspection Service says it has finalized standards to reduce salmonella and campylobacter in chicken and turkey, and is updating testing procedures.
The U.S. Department of Agriculture's Food Safety and Inspection Service announced on Feb. 4th that it has finalized standards to reduce salmonella and campylobacter in chicken and turkey, and is updating testing procedures. Based on scientific risk assessments, the FSIS estimates implementation of these rulings will prevent an average of 50,000 illnesses annually.
The move means no more than 15.4 percent of chicken parts (breast, wings and ground chicken) can test positive for salmonella and no more than 7.7 percent can test positive for campylobacter at poultry plants. The maximum acceptable positive tests for ground chicken are 25 percent for salmonella and 1.9 percent for campylobacter. For ground turkey, the maximums are 13.5 percent…
Robots Add Safety and Flexibility for Manufacturers
Continuous Improvement in Metal Detection
How the Government Shutdown Affects the FDA
Food and Beverage Industry Outlook: Five Important Issues for 2016
FDA To Require Craft Beer To Have Nutritional Labeling
Grocery Manufacturers Reveal SmartLabel QR Code
Tax Deductions, Rebates Favor Conversion to LED Lighting
Special considerations attend lighting selection in food plants, but the bottom line is optimum illumination in the most cost effective, lowest maintenance means possible.
The flip of a switch is one of the easiest tasks for a human being, and even that action often is unnecessary in today’s food production environment. Small wonder, then, that illumination often is taken for granted.
Light has multiple applications in food production. It’s an essential part of vision systems for product inspection, and the UV segment of the spectrum is effective at killing microbes and attracting pests. The primary use of lighting, of course, is enabling workers to see what they’re doing, and that necessity does not come cheap. Darigold, a Seattle-based dairy processor and a partner in the U.S. Dept. of Energy’s Better Plants Challenge, estimates that lighting accounts for 38 percent of its electricity use.
MRO Q&A: The Proper Protocol for Monitoring Compressed Air
MRO Q&A: Which Maintenance Type is Best for our Equipment?
MRO Q&A: Most Hygienic Method of Applying Conveyor Lubricant
A reader wonders which way is more hygienic for applying conveyor lubricant: brush or nozzle?
Q: Which is a more hygienic method of applying conveyor lubricant: by brush or by nozzle?
A. While I am unaware of any specific guidelines from FDA, USDA or the American Meat Institute regarding the application of conveyor lubricants, application via a controlled spray nozzle is much preferable over brush application. A spray nozzle with a properly sized, pre-orifice filter will ensure that only the lubricant will be deposited on the conveyor. Attention should be given to the proper alignment of the nozzle to ensure the spray hits the center on the conveyor and does not over-spray onto the floor, where it can create a safety hazard.
A brush’s materials of construction are susceptible to picking up, harboring and distributing foreign…
Dry Lubricants Changing The Way Bottlers Maintain Conveyor Functionality
Clarion Lubricants Creates Video to Help Food Manufacturers Navigate FSMA Challenges
The Appropriate Lubricant Oil Is a Must to Pass Today's Audits
Lubricants Make the (Food) Grade
IBM, Mars to Improve Food Safety by Cataloging Food Bacteria
Dole Foods Withdraws Salad in Canada, U.S. in Deadly Listeria Outbreak
New Antimicrobial Treatments Are Enhancing Food Safety in the Plant
Supreme Court Rules Against Tyson
Adding Ingredients Under Vacuum Prevents Air Inclusion
Adding ingredients under vacuum and other solutions to mixing and blending challenges.
Air is great stuff for breathing and inflating basketballs, but a genuine nuisance when you are adding dry powder to a liquid. More and more powders are entering the food processing mix, a by-product of delivering more nutrient- and flavor-packed products to the health-minded masses. Beverage formulations in particular are becoming more complex.
"We are able to reduce the air in our mix by going to equipment that brings powder in under the liquid via vacuum," says one processor whose company has profited from a co-packing relationship to produce a major brand of isotonic beverage. The equipment is of recent vintage, he notes, and he wonders why the solution took so long to come to the fore.
Admix's VacuShear provides vacuum conveying and…
Dannon Will Label for GMOs by 2018
French parent also promises to wean its farmers off GMO corn by 2019.
As part of a long statement today (April 27) from French parent Danone on biodiversity, Dannon Co. in the U.S. will start labeling products for the presence of GMO ingredients by December 2017 and will wean its farmers off GMO corn and other feed by the end of 2018.
For the July 1 labeling deadline in Vermont, Dannon will relabel products only for that state, according to a company spokesperson.
Additionally, Dannon will "evolve" all products from its three flagship brands – Dannon, Oikos and Danimals – toward the use of fewer ingredients that are all more natural and non-GMO starting this July.
Dannon-owned companies Stonyfield Farm and HappyFamily already are GMO-free.
"As most of the cattle feed in the USA is genetically modified…
What to Expect from The Food Regulators in 2015
Changing Times in Weight Management
Dieting is on the wane, obsession with weight loss could be over. Weight management is linked to healthy eating.
Eating healthy is hot; dieting is not. People are increasingly turning away from obsessive diets and official plans, no longer avoiding fat, sodium and high carbs in favor of "healthy," wholesome foods.
U.S. consumers prefer living healthier lifestyles to dealing with the restrictive dieting habits of the past. They don't want to hear about counting calories and don't want food made with artificial ingredients, finds market research firm NPD Group, Port Washington, N.Y.
Dieting has declined in the last 10 years, NPD’s research finds. Managing weight today means achieving a healthy lifestyle, and consumers are using different tactics depending on their motivation. Healthy living also involves improving sleep, drinking plenty of water,…
Working With the New Dietary Guidelines
Processed Meats Are Improving Their Image
Confusion Still Surrounds Saturated Fats and Cholesterol
Breakfast Food Trends: Easy-to-Eat in the Morning
Understanding Food and Beverage's Wastewater Solutions
From simple to sophisticated, many wastewater solutions are available to food and beverage processors.
Water treatment is not a core competency in food and beverage production. When manufacturers think of it at all, it’s usually because circumstances have conspired to make it too big a problem to ignore.
That moment arrived two years ago for Oland Brewery, when its wastewater discharge threatened to overwhelm the Halifax municipal treatment plant and force the Nova Scotia city to release water with levels of biological oxygen demand (BOD) and total suspended solids (TSS) into Halifax Harbor that would exceed national and provincial limits.
To build up a reserve if they were forced to upgrade the municipal plant, Halifax officials served Oland notice that surcharges would quintuple to almost $1 million annually, based on then-current BOD…
Organic Food May be the New Look of Healthy
Coca-Cola to Reach 100 Percent Water Replenishment This Year
Is Energy Efficiency Taking a Back Seat in Food and Beverage Manufacturing?
How 'Natural' Food Preservation Works
Chobani Hires New CFO, Discusses IPO
Chobani appoints Mick Beekhuizen as its new CFO, its second in about two years. Financially, the company continues to explore a potential initial public offering
Greek-style yogurt maker Chobani LLC, has appointed Mick Beekhuizen as its new CFO, its second in about two years. Beekhuizen replaces Dipak Golechha, who joined Chobani as CFO at the end of 2013 and left the company last year. Golechha has since joined NBTY Inc., a vitamin and supplements distributor. Beekhuizen was previously CFO at for-profit college Education Management Corp.
Financially, "everything is on the table," according to Beekhuizen in a discussion this week with The Wall Street Journal. Beekhuizen was referring to Chobani’s future, including a potential initial public offering, as it balances growth with its founder’s desire to retain control. One of his first goals will be to weigh the company’s opportunities outside…
PepsiCo Reorganizes Management Amid Frito-Lay Chief's Exit
Mike Taylor, Instrumental in Implementing FSMA, Leaves the FDA
2014 Salary and Job Satisfaction Survey: So Happy Together
Two Organic Cooperatives Partner
CROPP in the U.S., OMSCo in Europe look to the future together
One of the leading organic farmer cooperatives in North America, Organic Valley/CROPP cooperative, and a leading European organic dairy cooperative, the Organic Milk Suppliers Cooperative (OMSCo), on Nov. 5 announced an international partnership. Both have significant processing capabilities.
They called it an "historic agreement, in which the two cooperatives will take a membership in each other’s organization while retaining each cooperative’s independence will provide international opportunities and domestic flexibility, offering access to new markets, products, technical expertise and sharing of best practices in organic dairy farming."
“OMSCo and CROPP are the two largest dedicated organic dairy pools in the world, with a…
Case History: Safer, Eco-Friendly System for Food Cooling
Is the Upswing in Organics Leveling Off?
2015 Green Plant of the Year: Tasteful Selections
2015 Green Plant of the Year: Planters Goes Nuts for Sustainability
Report: CPG Industry Struggled in 2015; Growth Expected in 2016
Driving growth was challenging for the packaged foods industry in 2015, says a new report from IRI. But its new report sees better days in 2016.
Driving growth was a challenge for the consumer packaged goods (CPG) industry in 2015, according to a new report from Chicago-based market research firm IRI. Manufacturers and retailers had to deal with the ebbs and flows of the economy and its impact on consumer spending as well as the increased demands of digital-savvy shoppers.
IRI’s latest Times & Trends report called "Taking Stock of CPG Past and Future: Gear Up Now for a Year of Growth," evaluates the lessons learned last year and provides insight into several key trends it says should boost growth in 2016.
The trends for 2016 include keeping a pulse on ethnic diversity, harnessing insights on consumers' online shopping habits and focusing on quality versus quantity of…
Departures Change Execs at Smucker
2015 Manufacturing Trends Survey
2014 Food and Beverage Industry Outlook
Hershey Acquires barkTHINS Maker
Hershey purchases Ripple Brand Collective, LLC, a privately held company that owns the barkTHINS snacking chocolate brand.
The Hershey Co., Hershey, Pa., announced on April 26 (Wednesday) its purchase of Ripple Brand Collective, LLC, a privately held company located in Congers, N.Y. Ripple owns the barkTHINS snacking chocolate brand, which includes strips of dark chocolate 'bark' made with fair trade sugar, cocoa butter and chocolate liquor, coated in nuts, dried fruit, seeds and grains and sold in reclosable standup pouches.
"This acquisition is a great addition to our Hershey chocolate portfolio and enables us to expand our mass premium offerings into this growing and on-trend category," said Michele G. Buck, president, North America, of the Hershey Co. in a release. "Since its launch in 2013, barkTHINS has quickly become a favorite snack brand due to its…
McCormick Scraps Takeover of Premier Foods
2016 Capital Spending Report: Partners in CapEx
2015 Capital Spending Report: Expansion on the Menu
2014 Capital Spending Report: New Projects Line Up
Tax Breaks Are Good-Faith Gestures, Not Determinants of Where to Build a Food Plant
Dozens of objective and subjective considerations enter into decisions on where to build a food plant.
Money talks, idle chatter walks, as polite society says. And the final stage of a new-plant siting decision or an existing-plant expansion usually is a discussion with local officials about the package of grants, tax abatements and training assistance they can provide a food or beverage manufacturer.
Transportation, available land and a workforce with the skills and education needed to run a modern manufacturing facility are the top priorities for food and beverage companies. Nowadays, financial incentives play an icing-on-the-cake role, suggests Don Cunningham, CEO of Lehigh Valley Economic Development Corp., the Bethlehem, Pa., agency responsible for attracting businesses to eastern Pennsylvania.
Food manufacturers are one of…
States Woo Food Companies with Generous Financial Incentives
Power Lunch: 35 Food and Beverage Business Opportunities in Cuba
Nestle Creates Frozen Food Venture With R&R Ice Cream
Nestlé and ice cream company R&R, based in the U.K. and owned by PAI Partners, agree to set up Froneri, a global ice cream and frozen food joint venture.
Nestlé and R&R, a leading ice cream company based in the U.K. and owned by PAI Partners, agree to set up Froneri, a global ice cream and frozen food joint venture with sales of approximately CHF 2.7 billion, in more than 20 countries employing about 15,000 people. Froneri will be headquartered in the U.K. and will operate mainly in Europe, the Middle East (excluding Israel), Argentina, Australia, Brazil, the Philippines and South Africa.
The new company will combine Nestlé and R&R’s ice cream activities in the relevant countries and will include Nestlé’s European frozen food business (excluding pizza and retail frozen food in Italy), as well as its chilled dairy business in the Philippines, Nestle announced on April 27.
Market View: Do You Really Understand Marketing?
GMA/FMI/Deloitte Research Uncovers Consumer Values Influencing Food Decisions
Food Manufacturing Facilities Design for Flexibility
Smaller, more nimble food processing plants offer something different.
The decision to build a new food plant is typically made with one or more broad company goals in mind. Chief among them are increased capacity, strategic location, utilization of advanced technologies and the quest for bottom-line efficiencies. Before plant design can begin however, a food company must have a clear vision of whether the plant will lend itself to high throughput or flexibility.
Large food processors with dozens of plants will certainly have a mix of old and new and large and small facilities. But those kinds of companies are the most likely to also have one or two mega-plants in the portfolio, says Harlan Vandeschulp, president of Gleeson Constructors & Engineers LLC (www.gleesonllc.com), Sioux City, Iowa.
2012 Capital Spending Report: Greek Yogurt Plants are Stacking Up
Paying Homage to the Small Builders
Extreme Makeovers for Processing Plants
Architects, Engineers and Construction Firms
Making Foods Transparent
Consumers want transparency; retailers are demanding it. Food processors who deliver it gain trust. But what is transparency?
“Customers want transparency.” When someone like Walter Robb, co-CEO of Whole Foods Market, says that, food and beverage processors listen.
But what exactly does he (and his customers) mean? What is transparency? It’s one of those…
Five Controversial Ingredients: Should You Avoid Them?
2014 R&D Survey: Open to New Ideas
Call for Nominations: 2015 R&D Teams of the Year
What Is the Future for Synthetic Colors?
Their use undoubtedly will fade over time, but synthetics continue to shine in some applications.
The future of synthetic food colors may not be so bright, as more companies are moving to natural colors to appease consumers. Many artificial colorants have already been banned, starting the 1950s, when kids were getting sick on Halloween candy…
Jelly Belly Candy Adds Organic Line
What's Next in Ingredients?
Clean Slate on Clean Labels
Food Color Evolves As Consumers Push for Cleaner Labels
Critical Ingredients for Men's Health
Prebiotic fibers, co-Q10, choline, K2 and other vitamins are needed to keep brutes healthy.
Gender inequality isn’t just a women’s issue. When it comes to developing products to promote healthier bodies, men often get shortchanged. With pregnancy, menopause, breast health, cancer, fertility, aging, beauty from within and even depression, it seems women are the center of attention for most health foods and beverages.
If you go by advertising alone, men apparently care only about cars, beer and grilled meat. OK; that's largely true, but men do have unique health concerns and can benefit from functional foods.
According to the Centers for Disease Control, while cancer, heart disease and diabetes-related diseases are the leading causes of death for both men and women, by percentage more men die of each of these conditions than…
Ingredient Trends 2016: Fierce Flavors, Imaginative Ingredients
Ingredient Manufacturers Do Flavors a Favor
Gluten-Free Products Are Going Gangbusters
The 2015 Dietary Guidelines: Shifts Need to Happen
Flavor Trends: Soups Ladle Up the Flavor
New Strategies for Sodium
Sweets & Snacks Expo Calls For New Product Entries
Pepsi Moves Sugar Sweetened Fountain Drink to Cans
Non-Nutritive Sweeteners See Increased Potential With New Labels
Foods for Aging Baby Boomers
Heart health and risks of diabetes, cancer and obesity figure prominently as baby boomers age. Many look to food for solutions.
The baby boomer generation is retiring, developing health ailments and becoming empty nesters, all of which is changing how they (should) eat and drink. While a slower metabolism and lower energy requirements might mean eating less, lower…
Fermentation Growing in Popularity as Ingredient Resource
Probiotics Showing Growth in the Food and Beverage Market
Functional Foods: Health and Marketing Potential
To advance global food safety, scientists from IBM Research and Mars Inc. are tracking food’s microbiome to improve safety and productivity.
Hoping to drive advances in global food safety, scientists from IBM Research and Mars Inc., McLean, Va., are reportedly tracking food’s microbiome to improve food safety and productivity. The data scientists from IBM are said to be developing a robust way to prevent food contamination bacteria that can kill thousands of Americans every year. The ambitious goal is to track food across the global supply chain by sequencing the DNA of the microorganisms that live on it.
Food has thousands of these tiny hitchhikers, the vast majority harmless, making up what’s known as a “microbiome.” Protecting the global food supply is a monumental public health challenge, says a news release from Mars. In the U.S. alone, one in six people are…
Five New Technologies for Inspection
Newest Mixing And Blending Technologies Reach Down To Labs And Up To Mega-Plants
Abbott and University of Illinois establish Center for Nutrition, Learning and Memory
Vermont’s GMO Labeling Law Requirements
Editor's Plate: Refusing to Label GMOs is Like Saying ' None of Your Business!'
Kellogg Joins Companies Promising to Label GMOs
Do you have a clever, new confection or snack? Find out by entering this competition.
Submissions are being accepted for the Sweets & Snacks Expo’s Most Innovative New Product Awards, now in its fifth year. Hosted by the National Confectioners Association, Washington, the confectionery and snack industry’s premier show features more than 200 new exhibitors, and in 2016, a new second hall.
With an average of 300 item submissions every year, the Most Innovative New Product Awards provides exhibitors with an opportunity to showcase their new products to the more than 16,000 show attendees. The awards highlight innovative ideas, concepts and products.. "At Edward Marc Brands, innovation has become a pillar of our success," says Chris Edwards, COO of Edward Marc Brands, whose product, Milk Chocolate Peanut Butter…
Energy Foods Witness a Renewal
General Mills, CAVU Invest in Cottage Cheese Startup
International Dairy Foods Association Searches for New CEO
Omega-3 Consumption Reduces Likelihood of Early Preterm Delivery
Study demonstrates pre- and postnatal benefits of adequate omega-3 fatty acid levels in pregnant women.
A study published in the European Journal of Obstetrics & Gynecology and Reproductive Biology found omega-3 supplement consumption was associated with a 58 percent decrease in the likelihood of early preterm birth (babies born before 34 weeks) and a 17 percent decrease in any preterm delivery (babies born before 37 weeks). In addition, the data shows a longer gestation period and higher average infant birth weight.
The study, published in January, was titled "Effects of Omega-3 Fatty Acids in Prevention of Early Preterm Delivery: A Systematic Review and Meta-Analysis of Randomized Studies."
"This research underscores much of what we already knew about the importance of EPA and DHA for infant development, and it builds on research that…
The New Wave of Ethnic Foods
Processors Slip Health Into Treats for the Holidays
Abbott Labs Launches Snack Bars
Abbott Laboratories, known for heart stents, medical and diagnostic equipment, expands its food and nutrition business with ready-to-eat snack bars under the Curate brand.
Abbott Laboratories, a north suburban Chicago-based healthcare company primarily known for heart stents, medical and diagnostic equipment, is expanding its food and nutrition business with the introduction of a line of ready-to-eat snack bars under the Curate brand.
As snacks and smaller meals continue to be a big part of daily diets, people continue to look for nutritious snacks made with wholesome, real food ingredients – as well as rich, complex flavors. The company said it had this in mind when developing Curate snack bars.
Better known for medical devices and drugs, Abbott is no stranger to the supermarket. It has a long heritage in baby nutrition with Similac formula and makes Pedialyte and Ensure products, as well as nutrition…
Spice and herb seller McCormick abandons its takeover plan for British food maker Premier Foods following a review.
Spice and herb seller McCormick, Sparks, Md., said April 13 (today) that it's walking away from its earlier offer to buy British food maker Premier Foods, following a due-diligence review. McCormick reportedly made three offer attempts for Premier in recent weeks.
Last month, Premier rejected McCormick's most recent offer to buy the company for about $764 million. Following the third approach, Premier agreed to meet with McCormick to discuss the offer and further review the documentation and stated that it had made "constructive" progress.
PR Newswire reports that after careful consideration, McCormick concluded it would not be able to propose a price that would be recommended by the Premier Foods board, while also delivering appropriate…
Meat Snacks Are on Fire
Smucker names Mark T. Smucker CEO
On May 1, Mark T. Smucker will succeed his uncle, Richard K. Smucker, as CEO of J.M. Smucker Co.
On May 1, Mark T. Smucker will succeed his uncle, Richard K. Smucker, as CEO of J.M. Smucker, Orville, Ohio, the company said. Mark Smucker has served as the company's consumer and natural foods division president since April 2015. Richard Smucker will replace his brother Timothy P. Smucker as executive chairman.
Richard Smucker will become chairman emeritus and remain on the board as a non-employee director, the company said on Monday. Smucker products include Folgers, Pillsbury, Jif and its namesake fruit jams, jellies and spreads. The new generation is the fifth in the Smucker founding family to assume leadership of the company.
Mark Smucker, 46, has served as the president of consumer and natural foods, and is a board member. "As an…
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The Hunger for Vegan, Vegetarian Foods
Vegetarian and vegan eating are getting more common as concern grows for personal health, animal rights and the environment.
Though we eat more meat than any other population in the world, Americans' appetite for vegan and vegetarian foods is voracious. Mintel reports about 36 percent of consumers say they're buying meat alternatives and plant-based foods, and The Huffington Post reports some 16-plus million people consider themselves vegan or vegetarian.
In 2012, Americans ate 12.2 percent less meat than five years earlier, and 12 percent of the global food and drink products launched in 2013 carried a vegetarian claim, up from 6 percent in 2009, according to Huffington Post. In 2014, the Huffington Post predicted that by 2050, America may be a "vegan country" – or at least a significant percentage of Americans will be vegans.
Just last month the Plant Based…
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Sep 15, 2009