Artificial Intelligence and Other Advances in Industrial Baking
Advanced machine control is rapidly evolving to give bakers better control over outcomes and operating costs.
Advances in machine intelligence and a sharper focus on controllable costs are front and center at many food companies, none more so than industrial bakeries.
Whether the output is bread and rolls or snacks, sweet or salty, companies long have relied on the creativity and skill of bakers to fill production orders and produce saleable product with a minimum of waste. Recruitment of the next generation of bakers has loomed as a major challenge for years, however, increasing the need for controls systems that can supplant some of the artistry of baking and enable new workers to step into the shoes of the old guard.
At the same time, a competitive market is forcing baking companies to look to cost reductions to bolster profit margins. One of…
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3,000 lbs. of coffee beans must be conveyed daily through the processes at Porto Rico Importing.
"Coffee to go" at Porto Rico Importing Co. means shipping 3,000 lbs. of coffee per day to its four retail stores, mail order customers and wholesale accounts.
Porto Rico has been doing business in New York since 1907. The company roasts, blends, grinds and packages beans in its new Brooklyn roasting facility. Operations include roasting up to 150 lbs. of beans at a time, generating dozens of blends for wholesale and retail purchasers, grinding and degassing some coffee and loading products into 25- and 50-lb. burlap sacks for shipping.
Porto Rico receives green beans in bulk bags that are unloaded from a discharge station and hopper. The beans are manually weighed and transferred in batches up to 150 lbs. by a pneumatic conveyor into a…
Conveyor Options Expand To Meet The Needs Of Food Processors
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Scheduled Downtime: Aseptic Trailblazer Reflects on Achievements in Food Engineering
Academia once was walled off from commercial enterprise. Ken Swartzel spent 40 years building bridges, and he isn’t done yet.
In the community of aseptic food technologists, Ken Swartzel is the lion in winter.
In lieu of riches, academic researchers usually have to settle for accolades, and the food engineer from North Carolina State University has received quite a few, including by his own count four industrial achievement awards from the Institute of Food Technologists. The recognition that flatters him most came this year, when Swartzel was named a fellow of the National Academy of Engineering, a group that counts Albert Einstein among previous honorees.
Swartzel concluded a 40-year tenure on the NC State faculty last year but hasn’t called it quits just yet. “I’m one of those that failed at retirement,” he confesses. “I cleaned out the attic, did…
Novel Technologies Provide Options to Conventional Pasteurization, Sterilization and Drying
One of Canada’s Biggest Bakeries Also Is One of Its Most Efficient
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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…
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Packaging Line Design: Balancing Speed vs. Flexibility
Whether packaging lines run fast and furious or take a slow and steady approach to the production race, a certain level of flexibility is required.
Just as machine-based processing lacks the flexibility of manual production but makes up for it in throughput, manual processes provide infinite flexibility but come with a loss in volume. Finding the sweet spot between the extremes is the world most food manufacturers live in.
Management at Dure Foods Ltd. has been engaged in that balancing act for most of its 38 years in business. The Brantford, Ontario-based copacker of dry blends does contract work for some of Canada’s biggest retailers and some of the world’s largest food manufacturers, but a good chunk of Dure’s production schedule is filled with orders from entrepreneurs and mid-sized food companies.
“The mixing of powders is not rocket science,” President Hunter Malcolm…
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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.
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Technical Advances Can Turn Utility Costs Into Savings
From steam generation to compressors to motor drives, inefficiencies in plant utilities can drive up costs and sap profitability. Technology that flips the equation can introduce needed change.
In the daily scramble to fill customer orders and make sure food defenses are functioning as intended, it’s easy for plant personnel to neglect facility upkeep and let infrastructure upgrades slide.
Chiller systems are among the biggest energy consumers for many companies, and inefficient performance and breakdowns can quickly magnify costs. Yet almost half (43 percent) of respondents to a survey conducted by Goodway Technologies say they do not use Eddy current testing to troubleshoot corrosion and scaling in tube walls, a maintenance shortcut that adds cost and can result in unscheduled downtime.
Assuming the fundamentals of preventive maintenance are being executed, plant managers and maintenance personnel can access a number of…
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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
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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…
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Americans Opt for Premium Chocolate
If you're going to indulge, choose the good stuff. Consumer demand for premium chocolate is encouraging more high-end chocolate launches and weightier sales.
U.S. chocolate sales could hit $18.8 billion this year, an 18-percent jump from 2011, according to statistics from Euromonitor International. And consumer demand is encouraging more high-end chocolate launches, says a report this week in the Wall Street Journal.
Chocolate seems healthy when it's high in cocoa, low in sugar and full of premium ingredients, consumers justify. It also helps to be organic, with fair-trade origins. The attraction of premium ingredients as well as luxurious, creative packaging have also contributed to the weight gain in sales. Godiva's new $7 chocolate bars, for instance, feature indented squares that handily fit a thumb so eaters can snap one piece at a time.
The Journal's article maintains the fairly low sugar…
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How Pest Control Plays A Critical Role in FSMA Implementation
After 78 years, the country's food safety system gets an overhaul … which will place new and ironclad demands on food and beverage processors.
After about a decade in the making, the Food Safety Modernization Act (FSMA) became whole on May 26, 2016, when FDA released the last of the seven rules that are meant to be this country's biggest overhaul of the U.S. food safety system since that system was created in 1938.
One key deadline already has passed: By Sept. 19, most food companies that are not considered small businesses were to comply with the Hazard Analysis and Risk-based Preventive Controls (HARPC) rule of FSMA. There are more deadlines coming up – we list them in a special report Pest Control’s Critical Role in FSMA. Download your copy of the Special Report
FSMA fundamentally changes the way the FDA enforces food safety – essentially moving the agency from being…
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Equipment Designed With Sanitation In Mind Can Ease Processors' FSMA Requirements
Thorough cleaning and sanitizing of food-handling machines and equipment is a requirement, but the task becomes easier and faster when upfront consideration is given to sanitary design.
With implementation of the Food Safety Modernization Act (FSMA) under way, sanitary design migrated from a nice-to-have to a must-have for the processing and handling equipment inside food & beverage manufacturing facilities.
Cleanability has moved from afterthought to a central consideration in total cost of ownership of equipment, particularly when there is direct contact with food. FSMA extends that consideration to include incoming materials, both food and nonfood, environmental conditions and the physical structure. Cross contact with allergens receives special attention in Hazard Analysis and Risk-Based Preventive Controls for Human Food, the FDA guidance document issued in August.
Building and equipping a plant from the ground…
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3 Steps To Help Your Company Prepare for the New FDA Food Label
With an updated Nutrition Facts Panel due for 2018 compliance, now is the time to start planning.
In May 2016, the FDA released its final rules for the updated food & beverage labels. These changes are revisions to the Nutritional Labeling and Education Act (NLEA) of 1990. Most producers will be required to adhere to the new rules within two years (2018), though producers that earn less than $10 million per year in revenue will have until 2019 to meet the changes.
The updates will have a major impact on food & beverage producers and their products. Some of the specific changes include:
Changes in required nutritional information, such as a new added sugars declaration and changes to daily values and vitamins
New record-keeping requirements
Changes to serving sizes
Here are some things to put on your to-do list:
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2017 Manufacturing Survey: More Questions than Answers for Food Manufacturing Challenges
Despite uncertainty, companies are forging game plans for FSMA compliance, skilled worker recruitment and other needs, according to our 16th annual Manufacturing Outlook Survey.
Call it cracked crystal ball syndrome, but if one word could sum up the outlook for food manufacturing in 2017, it would be uncertainty.
Whether the topic is salaries, staffing or capital spending, food production professionals who responded to Food Processing's 16th annual Manufacturing Outlook Survey were less certain about what the new year would mean than their peers who provided feedback in recent years. The ambivalence extended to their expectations for production in their own facilities, though twice as many anticipate an expansion in the number of lines or plants operated by their companies than a contraction or consolidation.
One development they are sure about is enforcement of the Food Safety Modernization Act (FSMA), with…
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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…
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Worker Safety Goes Beyond Cost Avoidance to Include Productivity Improvements
Plenty of penalties are meted out when on-the-job injuries occur, but beyond the penalties, there’s a real upside to a proactive approach that creates a safety culture.
Today’s production environment is a pressure cooker, with many demands unrelated to daily order-filling and throughput requirements. Food & beverage manufacturing in particular is under the gun, with the stringent documentation and verification required for food safety adding to stress levels.
Those pressures provide a partial explanation of the high ratio of recordable injury rates in food manufacturing: 5.3 cases per 100 full-time employees, compared to 4.2 for all manufacturing, according to the Bureau of Labor Statistics. Beverage production is even higher, at 6.5, paced by soft drink manufacturing at 8.1, a rate exceeded only by beet sugar manufacturing and animal slaughter in the industry.
Numerous factors are at play. Cold and…
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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…
USDA Seeks Comments for Organic Check-Off Program
The USDA is now seeking public comments on a proposal for a nationwide research and promotion check-off program for the organic industry.
The USDA announced today, Jan 17, it's seeking public comments on a proposal for a nationwide research and promotion check-off program for the organic industry. Comments are open through March 20.
The Organic Trade Association (OTA), Washington, has hailed this action as a significant step that will advance the growing organic sector and have important and long-lasting benefits for organic farmers, businesses and consumers alike. The OTA pegs the total value of all USDA-certified organic food products sold in the U.S. at $35.9 billion in 2014.
Other proponents say the proposed program will help the growing industry as a whole. They claim the fund would be used to benefit the rapidly growing organic sector. Traditional check-off programs…
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Emerging Healthful Ingredients for 2017
Pulses, sprouted grains and other plant proteins, superfoods and natural sweeteners should be in your toolbox for 2017.
Consumers are more aware today of how food contributes to health and wellness. They seek nutrient-dense products with ingredients that address heart health, aging, blood sugar control and cancer protection, or at least that contribute to their…
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Green Plant of the Year 2016: Clif Bar’s Green Bakery Supports Corporate Ideals
Clif Bar’s products focus on healthy snacking. Its new bakery focuses on the health and well-being of workers, the community and Mother Nature.
Corporate sustainability programs sometimes are viewed with suspicion, a contrivance and PR posture more than a sincere desire to be green. In the case of Clif Bar & Co. and its first production bakery in Twin Falls, Idaho, organizational bona…
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Trump to Nominate Sonny Perdue as USDA Secretary
President-elect Trump names Sonny Perdue as his choice for secretary of agriculture, the last appointee named to Trump's proposed cabinet, two days before his inauguration.
President-elect Donald Trump tapped former Georgia governor Sonny Perdue as his choice for secretary of agriculture, the last appointee named to Trump's proposed cabinet, just two days before the inauguration. The nomination could be officially announced as soon as Thursday, according to Reuters. Perdue's nomination must be confirmed by the Republican-led Senate.
Selecting a former Georgia governor over candidates from the Midwest, which dominates agricultural exports, Trump eschewed candidates from major Farm Belt states that produce the bulk of crops such as corn, soybeans and wheat, which dominate agriculture exports, Reuters reports. Georgia is a key producer of crops such as cotton and peanuts.
"I am proud and honored to be joining…
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Driving Sustainability in the Vanilla Supply Chain
Sustainable Vanilla Initiative formed to improve farmers’ livelihoods and assure a stable supply of vanilla.
Various players in the vanilla supply chain have come together to form the Sustainable Vanilla Initiative (SVI), aiming to improve vanilla bean farmers’ livelihoods and assure the long-term stable supply of high quality natural vanilla.
This voluntary program of food, flavor and fragrance businesses connects with vanilla exporters, producers, sector organizations and public authorities worldwide to address issues of governance, traceability, labor rights and technical assistance to growers.
In recent years, the vanilla bean market has faced challenges of falling quality, price volatility and insufficient product traceability. SVI hopes to bring innovative solutions to these market challenges through a comprehensive strategy addressing…
What a Trump Presidency Might Mean to the Food and Beverage Industry
Uncertainties you'll face in 2017 include reformulating for 2018 label changes, looking for growth and any changes implemented by the new commander in chief.
This year, perhaps for the first time in history, the fortunes of the U.S. food and beverage industry may depend upon the president of the United States.
There is as much uncertainty as there is optimism in the inauguration of Donald Trump as the…
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Changing directions takes time at a multi-billion-dollar corporation, but as the dust settles at General Mills, a slimmer, more nimble production network more receptive to outside innovation is emerging.
A leaner organization with a bigger appetite for manufacturing partnerships is emerging in the Twin Cities.
Minneapolis-based General Mills is one of the biggest food processors on the international stage, with a production network sprawled across 13 countries and distribution into more than 100. That global profile helps explain an SKU count that has mushroomed to 35,000, more than triple the 10,000 from a decade ago.
Contract manufacturers and copackers long have helped fill the supply chain, but their role is growing as the cereal giant recasts itself as a leading provider of better-for-you natural and organic foods in step with young millennials.
Plant closures and divestitures are a very visible part of the changes afoot. Not all of…
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Much of additional 46,000 sq. ft. dedicated to customer center.
Reiser has begun construction on a significant expansion to its Canton, Mass., headquarters to support the continuing growth of its business. The construction will add 46,000 sq. ft. of space, increasing the size of the facility by approximately 70 percent. Construction began earlier this year and is targeted to be completed in 2017.
The expansion will double the size of the Reiser Customer Center. The Reiser Customer Center features customizable processing rooms with space to run individual machines or fully automated lines, and a full test kitchen for preparing, cooking and sampling finished product. The facility allows processors to test and develop new products and processes under the same conditions found in most food plants.
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Food Companies Putting a New Spin on Formulating Snack Foods
Snacks are big business as consumption escalates. New spins on familiar formulations plus category breakers feature clean, free-from and plant-based ingredients as well as snazzy flavors.
As food companies know, many consumers are replacing meals with several snacks throughout the day, reflecting the realities of the times. Time-pressed lifestyles have cut or eliminated prep in the kitchen, though the need for better-for-you options remains strong.
We're snacking more, and more often, not just occasionally. As snacks quickly become a necessity, they require portability, convenient packaging and sustenance to keep us going all day long.
IRI Worldwide (www.iriworldwide.com) says this tremendous growth in snacking offers vast opportunities for product developers. What IRI defines as core snacking realized solid growth in 2016, at an increase of 3.4 percent over 2015, though additional snack categories continue to crop up.
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From PHOs to azodicarbonamide, certain ingredients are being singled out by the government and consumers as candidates for replacement.
Today's consumers want food they can trust and ingredients they can understand. They're checking package labels for artificial flavors, colors and preservatives, certain dough conditioners, GMOs, partially hydrogenated oils (PHOs), added sugar and high-fructose corn syrup (HFCS).
Replacing such ingredients can be much trickier than it sounds. While formulators are facing pressure to swap-out ingredients that consumers are avoiding, ingredient suppliers are managing to come up with label-friendly, even natural ingredients that are making the substitutions easier.
But it's not always easy. "When three or four highly effective ingredients are replaced with various alternatives, there's somewhat of a compounding effect," says Troy Boutte,…
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Campbell Soup Supports 'Potassium Salt' Rewording
Support grows for NuTek's FDA petition; potassium chloride could solve two heart problems.
Campbell Soup this week sent a letter to the FDA supporting a six-month-old petition asking the agency to allow salt replacer potassium chloride to be listed on ingredient labels as "potassium salt."
NuTek Food Science LLC, a producer of potassium chloride and other salt substitutes, filed the citizen petition with the FDA back in June arguing that "many consumers are confused and/or misled by the name potassium chloride" and they "misassociate it with chlorine or other chemicals."
Campbell added that it's done research that reveals consumers are more likely to buy products with "potassium salt" on the ingredients list than "potassium chloride." A spokesman for the soup company said other food processors also have voiced their support for…
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Hershey's board will appoint company veteran and current COO Michele Buck as its new president and CEO, effective March 1.
Hershey's board of directors announced Dec. 21 that the company will appoint 11-year company veteran and current COO Michele Buck as its new president and CEO, effective March 1, 2017.
Buck will succeed John Bilbrey, who previously announced that he would retire as CEO and president. Bilbrey will remain as the non-executive chairman, the company said. Buck joined Hershey in 2005, and engineered the company's expansion into broader snacking categories. She also oversaw the acquisitions of Krave and barkThins brands, a company press release stated.
"Michele is a proven leader who, during 11 years at Hershey and more than 25 years as an executive in the consumer packaged goods industry," Bilbrey says. "She has a demonstrated track record of…
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Chobani Expands from Yogurt to Dips and Drinks
On the heels of the its Chobani Flip success, Greek yogurt maker Chobani is broadening its product mix this summer with savory dips and portable drinks.
On the heels of the its Chobani Flip success, Food Processing Top 100© List member (and 2012 Processor of the Year) Chobani, LLC, Norwich, N.Y., is broadening its product mix and moving beyond the Greek yougurt aisle with a new range of products rolling out nationwide this summer. It hopes its Chobani Meze Dips and Drink Chobani yogurt beverages will drive yogurt consumption throughout the day.
Featuring real veggies, herbs and spices, blended with creamy Greek yogurt, the savory, non-GMO dips were inspired by Turkish-born entrepreneur, Hamdi Ulukaya, the company's founder and CEO, as well as the creations at the Chobani SoHo Café, its Mediterranean café in New York. The product is crafted like a Mediterranean "mezé," a Turkish term…
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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…
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Enjoy Life Foods Opens New Plant in Indiana
The free-from bakery expands with the opening of a 200,000-sq.- ft. allergen-friendly production facility in Jeffersonville, Ind.
Enjoy Life Foods officially opened its new allergy-friendly bakery on Sept. 8. Located in Jeffersonville, Ind., a few miles north of Louisville, the plant is home to what Enjoy Life says is North America’s largest dedicated allergy-friendly bakery. The facility will produce hundreds of millions of products a year for people around the world with food allergies.
The Jeffersonville site boasts 200,000 sq. ft. of production capacity and will continue the company's commitment to producing and packaging all of the brand’s baked free-from products, including cookies, snack bars, chocolate bars, baking chocolate, baking mixes, and savory snacks. The products are currently available in the U.S. as well as global markets in Canada, South…
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Shelf-stable cheese snacks, chemical-free separation and more efficient pigging characterize process improvements in dairy.
Whether it’s new-to-the-world products or systems to reduce waste and improve purity, product innovation and process advancements are alive and well in North America’s dairy sector.
A case in point is Gay Lea Foods, Ontario’s largest dairy cooperative, where R&D scientists are taking a deep breath after intensive development work last year that culminated in the introduction of three distinct products: dehydrated cheese, curdless cottage cheese and coconut whipped cream.
Nothing But Cheese, marketed under the dairy’s Ivanhoe label, strikes clean label and healthy snacking notes, though a shelf-stable cheese with almost all water removed is a concept that most consumers have difficulty wrapping their heads around. In-store…
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Campbell Soup Co. Makes Management Changes in its Fresh Division
Ed Carolan is named president of Campell Soup Co.'s Campbell Fresh Division; Bethmara Kessler becomes senior vice president of Campell's Integrated Global Services, succeeding Carolan.
Campbell Soup Co. appoints Ed Carolan president of its Campbell Fresh Division, which includes Bolthouse Farms beverages, salad dressings and carrots, Garden Fresh Gourmet salsa, hummus and dips and fresh soup. The division accounts for approximately $1 billion in net sales.
Carolan will succeed Jeff Dunn, who is leaving Campbell to become CEO of Juicero, Inc., the San Francisco-based startup that recently launched the first connected countertop cold-press juicer. Campbell has invested $13.5 million in Juicero, which is focused on inventing products, services and experiences that help people consume more fresh fruits and vegetables.
The company said Dunn will remain involved in Acre Venture Partners, the independent venture capital…
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Ingredion agrees to acquire TIC Gums Inc., which provides advanced texture systems for food & beverages. The move expands Ingredion's specialty portfolio and texture expertise.
Ingredion Inc., Westchester, Ill., announced Dec. 20 it has entered into a stock purchase agreement to acquire all outstanding shares of TIC Gums Inc., White Marsh, Md., a U.S. company that provides advanced texture systems for food & beverages. TIC Gums combines several types of texturizers into systems that work synergistically in foods and beverages. The privately held company has access to and a deep understanding for various agriculturally derived ingredients, such as gum acacia and guar. Its expertise with gum-based texturizers complements Ingredion’s expertise in starch technology, Ingredion explained in a statement.
The acquisition has been approved by Ingredion’s board of directors and the stockholders of TIC Gums. It's…
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Coffee nut? Not a New Species, But a New M&M's Favorite
Fans participating in Mars' M&M flavor competition chose Coffee Nut as the next new flavor for the candy in honor of its 75th anniversary.
Fans who participated in Mars' recent M&M's Flavor Vote picked Coffee Nut as the next new M&M's candy flavor. Honoring the brand's 75th anniversary, the brand asked fans to choose its newest peanut-flavor addition to join Original Peanut on shelves. The Coffee Nut flavor will be available nationwide in August.
The campaign also invited voters to enter their names for an opportunity to win $100,000 and be named the official M&M's Taste Tester.
With more than one million votes cast, M&M’s Coffee Nut flavor defeated two other peanut-flavored challengers: Honey Nut and Chili Nut, said Tanya Berman, director of the brand. "Flavor Vote was the perfect campaign to show how much we value our fans' opinion."
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Small but mighty, pulses are low-fat, packed with filling protein and fiber, as well vitamins and minerals, such as iron, zinc, folate, and magnesium. They're grabbing the spotlight in foods from main courses and sides to snacks.
Food and beverage formulators should have their collective fingers on the pulse of pulses. Those starchy morsels of vitamin-packed health benefits, a subcategory of the legume family, are generally considered superfoods. High in protein and fiber, with antioxidants and carbohydrates but low in fat, they're more popular than ever for their filling, texture-giving, free-from advantages.
First, some definitions. Legumes are the plants whose fruit is enclosed in a pod. They include alfalfa, clover, fresh peas, lupins, mesquite, soy and peanuts. Pulses are the dried seeds of legumes, actually just several varieties within the legume family, according to Pulse Canada (www.pulsecanada.com). Dried peas, edible beans, lentils and chickpeas are the…
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