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Brazil: America’s No-Go Zone

Food Processing's very own Kevin T. Higgins comments on trade, travel and all things Brazil.

Multipurpose Taurine Works Alone

The powerful amino acid taurine doesn’t hang around building proteins.

Is Noni Juice Worth the Hype?

Noni juice is being promoted with more relentlessness worthy of P. T. Barnum. Its antioxidant capacities are certainly there, but are they worth the high price and dubious flavor profile? Some processors may want to take a "Not in My Back Yard" stance.

Generation Y a Big Opportunity for Marketers

An opportunity like Generation Y hasn’t been dealt to marketers since the baby boom hit.

2009 R&D Teams of the Year: There Is No ‘I’ in R&D

But somewhere among those words are the letters T-E-A-M. We asked you to pick the most innovative R&D teams and you gave us three: General Mills, Kettle Foods and Peas of Mind.

Americans chew the fat on eschewing fat

An NPD Group study shows that, New Year’s resolutions notwithstanding, Americans don’t opt for pound-shedding strategies until swimsuit time.

Quality Focus Helps Reverse Offshoring of U.S. Manufacturing

The repatriation of American manufacturing continues to gain momentum, but don’t underestimate the ability of American workers to deliver quality products that continue to get better.

More Inspection, Less Auditing Needed in Food Plants

Reliance on audits to flag problems and raise the bar on food safety and other metrics isn’t the path forward. Inspections and critical analyses of processes are necessary.

Food Biz Kids: Kettle Bakes Pretzel Chips

Our panel of eighth-graders like that Pretzel Chips 'don’t have any fat.'

Editor's Plate: Why Can’t This Get Done?

One processor, one restaurant after another are cleaning up products. Why not school lunches?

Don’t Buy Sustainability from Walmart

Credit the big retailer with jump-starting a unified green effort, but the food & beverage industry should be the driver.

Scheduled Downtime: Aseptic Trailblazer Reflects on Achievements in Food ...

Academia once was walled off from commercial enterprise. Ken Swartzel spent 40 years building bridges, and he isn’t done yet.

Want Continuous Improvement? Lean In to your Organization

Dieters aren’t the only ones cutting down on fat. Most food companies are encouraging their staffs to learn the ways of lean manufacturing.

Criminalist Finds Patterns in Food Industry Chaos

Criminalist finds patterns and direction out of chaos for the food industry. Click to read more of this FoodProcessing.com exclusive on Suzy Badaracco, CEO and President of Tualatin, Ore.-based Culinary Tides, a criminalist specializing in forensic toxicology.

Desserts Are Inspiring Ice Creams

As if ice cream weren’t enough of a treat, cake varieties and other baked goods are doubling up the dessert factor.

‘Ankle Biters’ Offer Food’s Old Guard New Age Tips

Giving the people what they want, or at least what retail and foodservice customers say the people want, is a guiding principle of industrial food production, but in today’s fragmented market, it’s often easier to say what some people don’t want than what most people want.

FDA’s Mission: Protecting Public Health or Maintaining State Secrets?

Food Processing's Kevin T. Higgins reports on the deafening silence of inquiring about a food safety measure with the FDA.

Bulk Bag Weigh Batching System Doesn’t Require Forklift

Flexicon’s Bulk-Out BFC Series bulk bag discharger features a cantilevered I-beam with electric hoist and trolley.

Category: Equipment

Product Type: Powders & solids

Manufacturer:
Flexicon

Editor's Plate: Science Doesn’t Matter

There’s proof this month that questionable ingredients can be replaced.

Heinz's Complete Skillet Meals Replicate Restaurant Experience

Heinz’s Complete Skillet Meals replicate the restaurant experience for the new wave of eating at home.

Rethinking the Meat-Guzzler

A SEA change in the consumption of a resource that Americans take for granted may be in store — something cheap, plentiful, widely enjoyed and a part of daily life. And it isn’t oil. It’s meat.

Product Development Trends: The Greek Effect Spreads

No longer an end to itself, Greek yogurt has become an ingredient in many dairy (and some non-dairy) products.

American Medical Association's Uneducated Attitude on Salt

It seems the American Medical Assn. (AMA) has decided MDs know more about nutrition than nutrition scientists. They don’t. Few medical schools in this country require anything more than a single course in basic nutrition. Despite this collective dearth of knowledge, last month the AMA – a ...

Communities Roll Out the Red Carpet for Prospective Food Plants

Manufacturers would be foolish to not seek all the help they can get for a major capital investment, and there’s a certain amount of brinkmanship involved in the negotiations.

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Displaying 26-50 of 1028 results