New HPP Council Launches at ProFood Tech
Council aims to advance High Pressure Processing (HPP) as critical technology for the food and beverage industry.
PMMI, The Association for Packaging and Processing Technologies, Reston, Va., has formed an industry council focused on advancing High Pressure Processing (HPP) as a critical technology in the food & beverage industry. Convened by PMMI, the HPP Council will address questions about the technology while developing and formalizing industry best practices. The new council will also promote networking among professionals using this processing technology.
HPP transitioned from the lab to the production floor almost 20 years ago, PMMI says. Now, it's gaining greater recognition among consumer packaged goods companies for a variety of products. "In this age where consumer choice is critical, HPP is a cost-effective method for processors to…
Tollers Expand Service Breadth To Meet Food Companies' Needs
Food Industry Interest is Growing in the Industrial Internet of Things
Technology Helps Maintenance Technicians Optimize Asset Use
Case History: New Cranberry Cleaning Line at Emblème Bears Fruit
Case History: Tubular Cable Conveyors Move Coffee Beans Gently, Efficiently
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
Equipment Round Up: October 2015
MRO Q&A: Most Hygienic Method of Applying Conveyor Lubricant
Calculating the Cost of Conveyor Systems
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
Tolling Services for High-Pressure Pasteurization Are Growing
Industrial Microwave Technology Inches Toward Mainstream
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…
Walmart to Build Milk Processing Plant in Indiana
MRO Q&A: What is Causing Swaying Water Pipes?
2014 Processor of the Year: WhiteWave's Fluid Demand
Mixing Innovations Keep Beverages Flowing
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…
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.
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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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3D Printing and Root-Cause Analysis Improve Machine Uptime
Assessing Motors' Optimized Power Packages
Rare Earth and Power: Advanced Magnets May Improve Future Motors
Kraft Heinz in Lawsuit Over Parmesan Cheese Containing Wood Pulp
SunOpta Selling Minerals Business to Focus Solely on Food
Newest Mixing And Blending Technologies Reach Down To Labs And Up To Mega-Plants
Refrigeration Technology Provides Multiple Routes To Frozen Food Profitability
Cascade systems and more efficient blast cells can lower the cost of freezing food products.
Refrigeration is a necessary expense for most perishable food and beverage products. Given foods’ margin pressures, controlling and possibly reducing refrigeration costs can mean the difference between profit and loss. Fortunately, technology is providing remedies to the cost squeeze.
In industrial freezing, mechanical refrigeration using ammonia is the go-to option, although the risk of ammonia leaks that can harm workers and destroy products is a constant concern. The danger can be minimized with a cascade system that draws much less energy and can attain much lower temperatures, giving companies the option to increase throughput in the same footprint.
With cascade refrigeration, an ammonia loop in a contained area is the…
FDA Finalizes Food Safety Rule on Food Transport
Analytics and Low-Cost Sensors Enable Smarter Freezers
Case History: Safer, Eco-Friendly System for Food Cooling
Food Safety and Sanitation Undergo a Big Freeze
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
Lean, Clean and Green Food Processing
Equipment Round Up: Cutting and Size Reduction 2010
Instead of basic services only, tolling services are pushing into turnkey solutions for clients.
Toll services: the term connotes a stripped down, in-and-out process performed at a remote location.
Traditionally, that’s been the case in the food industry. Companies essentially rented time on a machine and picked up or arranged delivery from the toller’s location to the product’s next destination. That scenario still exists, but the tolling trend is toward more value-added services and enhancements up to and including full-blown partnerships.
Several factors are at play in tollers’ reinvention. One is the changing nature of food companies themselves: Many of today’s start-ups and early-stage firms are focused on creating and marketing brands that appeal to people who want clean labels, organic and natural foods or free-from…
Paper Packaging Law Seminar
Wild Planet Foods Reaches $1.7 Million Settlement in Underfilled Tuna Suit
Americans Opt for Premium Chocolate
Packaging With a Heart and Sense of Humor
Rockwell Automation Slates TechED Event for June 2017
The event formerly known as RSTechEd will be held June 11-16 in Orlando, Florida.
Rockwell Automation's TechED event, formerly RSTechED, offers food and beverage processors the industry's only multi-day venue offering unique ways of learning, exploring and discovering techniques for creating innovating, high-performance manufacturing and production applications.
Attendees can optimize production data, increase yield, reduce energy costs, build secure networks and much more in beginner to advanced training. All based on innovative strategies that make the most of the automation and control system assets you have while planning for the future.
Designed for end users, system integrators, distributors, partners and machine builders, Rockwell Automation TechED offers the chance to work with the latest Rockwell Automation…
JBT Acquires Avure Technologies
How To Upgrade Pest Control Programs In Food Plants
Greater involvement by plant personnel can result in best-in-class pest management.
With the Food Safety Modernization Act (FSMA) enforcement era well under way, food and beverage companies are intensifying efforts to upgrade their food safety defenses, with more rigorous worker training topping the list, Food Processing’s 16th annual Manufacturing Outlook Survey found.
Three out of four food professionals who participated in the survey indicated a greater emphasis on training as a food safety priority in 2017. Most of those respondents — and 41.4 percent of all survey participants — also say their companies are taking a hard look at pest control as an area for improvement.
Two-thirds of the survey sample indicated their plants have outsourced pest control responsibilities, making pest management the most frequently…
How Pest Control Plays A Critical Role in FSMA Implementation
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Food Protection Alliance announces the addition of Platinum Pest Control
Pest Management Suffers when All Responsibilities and Involvement Are Outsourced
Case History: Inspection Systems Ensure Quality, Safety on Cookie Line
La Provence bakery relies on metal and X-ray detectors plus checkweighers to maintain quality and safety.
La Provence is a family-owned wholesale bakery that crafts artisan breads, pastries and cookies with recipes from bakers trained in traditional European techniques. Its retail and coffeehouse customers range from small businesses to large national chains, including six Fortune 500 companies.
In 2016, La Provence purchased a cookie line and grew 25 percent that year to reach annual sales of $7 million. The company added new inspection equipment on the line to maximize final product quality and food safety.
“First and foremost, our inspection systems improve and protect our products, which include both La Provence and private-label brands,” said CEO Philip Dardaine. “From a commercial standpoint, this great equipment helps build our…
GFSI Launches First Awards Program
Equipment Designed With Sanitation In Mind Can Ease Processors' FSMA Requirements
Boston Beer Co.'s Jim Koch Shares Frontline Manufacturing Lessons
Sortation System Assists Canadian Icewine
Standardized Wording Changes Coming for Sell-By Dates
The grocery industry is moving to alleviate consumer confusion over sell-by dates on food packs to better define what "sell-by" labels mean.
The grocery industry is moving to alleviate consumer confusion over sell-by dates on food packs. Some Americans aren't completely clear exactly what "sell-by" labels are trying to tell them. To help alleviate the confusion, grocery manufacturers and retailers are partnering to adopt standard wording on packaging about both the quality and safety of food & beverage products.
The Food Marketing Institute and the Grocery Manufacturers Association recently announced their adoption of standardized wording and voluntary regulations for food product date labels. Manufacturers currently use any of 10 separate label phrases, including "expires on" and "better if used by." They'll now be encouraged to choose from only two: "Use By" and "Best…
3 Steps To Help Your Company Prepare for the New FDA Food Label
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Power Lunch: The Opportunity in GMO Labeling
Calorie Counts, Nutrition Listings Coming to Beer Labels
Leasing Becoming Growing Trend in Food Processing Equipment
Sales of processed foods and beverages are growing at a faster and more profitable rate, a new study from PMMI concludes.
Raise your hand if you think the hottest piece of food processing equipment is a milk homogenizer, manufactured in Europe and leased to plants by private investors.
The homogenizer part might be too specific, but dairy processing is today’s growth leader in U.S. food manufacturing. The leasing and import aspects are on the nose, though, according to 2017 Trends in Food Processing Operations, a market research report from PMMI, the Reston, Va., trade association of packaging machinery OEMs.
PMMI’s membership consists of packaging equipment OEMs, but the group’s research is trending toward food and beverage manufacturing for a couple of reasons. Food and beverage companies account for three-fifths of packaging machine purchases, for…
2017 Manufacturing Survey: More Questions than Answers for Food Manufacturing Challenges
Reiser Expands Its USA Headquarters
Advanced Tooling And Vision Inspection Add Value To Robotic Machines
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
Food Manufacturing Facilities Design for Flexibility
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…
Four Ways To Improve Worker Safety and Gain Efficiency
USDA Finalizes Food Safety Standards for Poultry
MRO Q&A: Building a Culture of Maintenance Work Safety
IBM, Mars to Improve Food Safety by Cataloging Food Bacteria
Bird Flu Discovered on Tyson-Contracted Farm in Tennessee
A strain of bird flu was found in a chicken breeder flock on a Tennessee farm contracted to Tyson Foods, company officials said Sunday, March 5.
A strain of bird flu has been detected in a chicken breeder flock on a Tennessee farm contracted to U.S. food giant Tyson Foods Inc. The 73,500 birds will be culled to prevent the virus from entering the food system, government and company officials said on Sunday, March 5, according to a Reuters report.
The USDA said this represented the first confirmed case of highly pathogenic H7 avian influenza (HPAI) in commercial poultry in the U.S. this year. It's the first time HPAI has been found in Tennessee, the state government said.
Tyson, the biggest chicken meat producer in the U.S., said it was working with Tennessee and federal officials to contain the virus by euthanizing the birds on the contract farm. No people were affected in that…
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…
Jennie-O Farm in Wisconsin Discovers Milder Bird Flu Strain
The second bird flu case in a U.S. commercial operation was reported his week at a Jennie-O Turkey Store farm in Barron, Wis.
Officials confirmed a low-pathogenic bird flu strain was detected this week in a Jennie-O Turkey Store operation in Barron, Wis., marking the second bird flu case in a U.S. commercial operation in a week.
AP reports that the USDA posted notice of the case to the Paris-based World Organization for Animal Health's website on Tuesday, March 7. Hormel Foods, Austin, Minn., which owns Wilmar-based Jennie-O, confirmed the H5N2 strain was detected March 4 at its Barron operation. The farm is about 90 miles northeast of the Twin Cities. The USDA report said 84,000 birds are at the farm.
The discovery is the second case reported in the U.S. The first case, reported at a chicken farm in Tennessee, involved the highly pathogenic bird flu (HPAI) H7.
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How Product Developers are Reducing Added Sugars
With added sugars highlighted on the updated Nutrition Facts label panels, product developers face increased pressure to reduce them in foods and beverages. Sugar substitutes and other tricks can maintain a sweet taste and functional performance.
With rising health concerns over the role of sugar in people’s diets, municipal soda taxes and the obesity issue, reducing sugar, and especially added sugars, is increasingly top of mind among product developers. The 2018 Nutrition Facts Panel's call-out of added sugars should be the final straw for many.
Mintel's (www.mintel.com) 2017 Consumer Trend report "The Sweet Hereafter" predicts the food and drink industry will face continued challenges reformulating and developing new, healthier products with reduced-sugar and sugar-free formulations. The firm's top consumer trend for 2017 is the backlash against sugar – which also presents opportunities for alternative sweeteners. Reformulating foods is tricky enough, but reducing and…
Preparing for the New Nutrition Facts Panel
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Land O'Lakes Forms Sustainability Division
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Chobani Hires Nestlé Executive as COO
Tim Brown becomes second in command to founder Hamdi Ulukaya.
Chobani Inc., Norwich, N.Y., is bringing in a Nestlé SA veteran to be its second highest executive and add traditional industry experience to the fast growing Greek yogurt brand, reports announced this week. Last week, Tim Brown was the CEO of Nestlé Waters North America after nearly 30 years at the Swiss food giant, and headed a portfolio of brands such as Perrier, San Pellegrino and Poland Spring. Yesterday, March 7, Chobani announced Brown will join the company as president and COO later this month, according to Chobani's founder and CEO Hamdi Ulukaya.
"He's the perfect person to partner with me," Ulukaya said. Brown replaces private-equity executive Kevin Burns, who stepped down in December. Chobani reportedly began looking for a new…
Hershey to Expand Focus on Snacks, Will Cut Global Workforce
Hershey Names Unilever Vet its U.S. President
PepsiCo Names New CMO For Beverages
2014 Salary and Job Satisfaction Survey: So Happy Together
Power Lunch: The Path Toward Sustainable and Pesticide-Free Cacao
Latest innovations can improve sustainability in cacao production and enhance brand value of chocolate.
If you stumbled upon a five-dollar bill on the sidewalk, couldn’t find its owner and then had an intense craving for quality chocolate, which would you rather buy: chocolate in a conventional package or a beautifully wrapped product that provides details about the origin of the cocoa, the farmers who cultivated it and the techniques used to eliminate pesticides?
A brand’s story plays an important role in establishing its value. Increasingly, a brand’s sustainability attributes are a strategic differentiator that enables food companies to connect with consumers and drive brand loyalty. For chocolate, many of the world’s largest manufacturers are already taking meaningful steps to improve social and environmental responsibility…
Driving Sustainability in the Vanilla Supply Chain
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Goya Foods Opens Sustainable Production Facility
Hershey's CEO Michelle Buck explained the company's future focus, which include streamlining its international segments and cutting its global workforce by 15 percent.
Hershey Co.'s CEO Michelle Buck's first day on the job March 1 included a meeting with analysts, at which she explained her vision for the company in the coming years. Buck announced initiatives designed to drive continued net sales, operating profit and earnings per share-diluted growth. The plan, called the "Margin for Growth" program, is expected to enable investments and generate about 22 to 23 percent adjusted operating profit margin by year end 2019. The company's full-year net sales are expected to increase 2 to 3 percent.
Confectionery and broader snacks growth, combined with the plan's implementation initiatives focus on improving global efficiency and effectiveness, and further help position the company to deliver on its…
Are We Headed for an Olive Oil Shortage?
2015 Manufacturing Trends Survey
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Conagra Purchases Duke's Meat Snacks and BIGS' Seeds
Conagra is buying Thanasi Foods, which owns Duke's meat snacks and BIGS' Seeds in a timely investment; protein products are fast becoming popular with consumers.
Conagra is buying Thanasi Foods, which owns Duke's meat snacks and BIGS' Seeds, the upstart food manufacturer behind Duke's, a timely investment in protein products as consumers search for more protein in their diets. The Slim Jim and Chef Boyardee maker, now located in Chicago, announced on March 16 it agreed to acquire Thanasi. The agreement is expected to become final this summer.
Following the completion of the transaction, the Duke's and BIGS brands will continue operating out of Boulder, Colo.
"This is another exciting step in our ongoing efforts to reshape our portfolio to be more premium and modern," said Conagra president and CEO Sean Connolly. "These on-trend brands extend our meat snacks and seeds businesses into faster-growing,…
Ferrero International to acquire Fannie May Confections
2016 Capital Spending Report: Partners in CapEx
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Scheduled Downtime: Agricultural Subsidies Spur Pork Supply Chain Growth in Michigan
Processor of the Year 2016: Leaner Manufacturing Network Emerging At General Mills
Moody's Raises its Outlook on Packaged Food Sector
Why American Companies Should ‘Just Say Yes’ to Colombia
Power Lunch: How to Be Successful in the New Digital Coupon Era
Learn how food and beverage processors can use consumer data to their offer valuable discounts.
Discounts are a great way to encourage consumers to try a brand for the first time or reward existing customers for their loyalty. But 55 percent of consumers say they would be more willing to use those discounts or coupons if they were available digitally.
Coupons hold the same appeal they’ve always had; the only difference is that, in the digital age, you’re able to target coupons on the basis of consumer behavior.
With digitization and the abundance of consumer data available to companies today, coupons and respective discount value can be tailored to people with various behaviors and interests. This tailoring makes it easier for companies to effectively drive trials and reduce the likelihood of cannibalization.
But if you haven’t…
Mondelez Fixes Cost of Gluten-Free Bakery Acquisition at $81 million
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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AAK USA Hosts Grand Opening Of AAKtion Lab
The new innovation center opened March 2, and is located In Edison, NJ.
AAK, a manufacturer of specialty vegetable fats and oils, opened its new innovation center March 2 The facility, named AAKtion Lab, based at their USA headquarters in Edison, New Jersey will be the flagship application lab for the company’s co-development process.
“Today’s manufacturers are faced with some tough formulation challenges, such as converting from PHO to non-PHO and addressing clean label concerns,” said Dr. James S. Jones, who leads the AAK USA innovation team as Vice President Customer Innovation.
AAKtion Lab will allow us to provide new solutions for customers and will primarily be used for the first three stages of our Co-Development process: Exploration and Ideation, Solutions Creation, and then testing in…
Formulation Trends: Sodium Stand-Ins
Dairy Processors Continue to Innovate
2014 R&D Survey: Open to New Ideas
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Squeezing the Colors out of Fruits and Vegetables
Health concerns about ingredients in processed foods have changed the color palette to hues with simpler, cleaner ingredients. The heightened awareness about additives means manufacturers must continue reformulating products, which promises both challenges and opportunities.
"Tasting the Rainbow," as the Skittles slogan goes, soon will no longer involve consuming loads of Yellow 5, Blue 1 and Red 40. Instead, it might mean stealth consumption of paprika, beets and tomato.
Ingredient suppliers have figured out how to tap fruits and vegetables and other natural sources for colors. And just in time, as food and beverage processors, bowing to consumer demands, are racing to substitute natural colorants for synthetic ones.
Carrots are a good source of orange and yellow, and a naturally red variety of carrots is being mined for that color. Reds also can be extracted from the lycopene in tomatoes. Shades from red to purple can come from beets or elderberries. More purples can be extracted from purple varieties of…
Ingredients Come Under Fire
The Role of Sensory Properties in Food Development
What Is the Future for Synthetic Colors?
Jelly Belly Candy Adds Organic Line
Yogurt still leads the category in innovation; all sub-categories are reducing sugar and cleaning up labels.
Public pressure on food processors to substantively reformulate foods and beverages using simpler, cleaner ingredients hasn’t missed the dairy aisle. Requests for less added sugar also are prevalent, underscored by the addition of an added-sugars listing on the Nutritional Facts Panel next year. Yet new dairy developments are not only keeping clean and wholesome ingredients in mind, some feature premium, richer components.
Ingredients are being more scrutinized in the dairy industry, as they are in other parts of the food and beverage market, said Michael Dykes, the new president/CEO of the International Dairy Foods Assn., at the group’s annual forum.
“We are in a new food culture. Food has emotions around it. Millennials have ...
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Ingredients for Heart Health
Salt adds taste, stabilizes the leavening process and acts as natural preservative. But food companies are faced with reducing salt in many foods. What they replace it with depends on the formulation, and must be carefully selected.
Americans love salt. Despite public health efforts to encourage people to cut back on sodium, they now consume about 3,400mg per day, nearly 50 percent more than the 2,300-mg limit recommended by the FDA's guidelines issued last June. "Experts at the Institute of Medicine have concluded that reducing sodium intake to 2,300mg per day can significantly help reduce blood pressure and ultimately prevent hundreds of thousands of premature illnesses and deaths," explains Susan Mayne, director of the FDA's Center for Food Safety and Applied Nutrition.
"Because the majority of sodium in our diets comes from processed and prepared foods, consumers are challenged in lowering their sodium intake themselves."
The FDA guidance recommends goals for…
Campbell Soup Supports 'Potassium Salt' Rewording
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FDA Delays Sodium Reduction Guidelines
Ferrero International has purchased Fannie May Confections from 1-800-Flowers.com for $115 million. Fannie May will operate as a standalone entity.
Ferrero International, Luxembourg, announced it has agreed to acquire Fannie May Confections from 1-800-Flowers.com, Inc., Carle Place, N.Y., for $115 million. Fannie May has one manufacturing plant, two distribution centers and employs 750.
After the transaction is complete, Ferrero says Fannie May will operate as a standalone entity and brand within the Ferrero Group. Ferrero says it will continue to operate a network of Fannie May retail stores, with plans to grow the network over time.
"Fannie May brings great people and a valuable manufacturing, distribution and retail network to Ferrero’s expanding U.S. presence," explains Paul Chibe, president and CEO of Ferrero North America. "We plan to build on the Fannie May organization to…
Mexico Tightening Sugar Exports to U.S.
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…
Foods for Aging Baby Boomers
What's Next in Ingredients?
Fermentation Growing in Popularity as Ingredient Resource
Probiotics Showing Growth in the Food and Beverage Market
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
Abbott and University of Illinois establish Center for Nutrition, Learning and Memory
Sourcing Non-GMO Ingredients Is Becoming Easier but not (Yet) Cheaper
Now that the GMO labeling bill has passed, demand for non-GMO foods and beverages is gathering momentum. But is it any easier source non-GMO ingredients?
After the passing of the GMO labeling bill in 2016, which requires processors to start labeling for the presence of GMOs in mid-2018, the fervor over genetic modification isn't going away. GMOs are created using gene-splicing techniques, which allow DNA from one species to be injected into another species in a lab. In theory, they're more environmentally friendly because they conserve water, soil, and energy, and they increase yields. The FDA and the science community have declared them safe.
Nevertheless, more products are sporting or seeking a non-GMO label claim. Annual sales of non-GMO certified products increased from $349 million in 2010 to more than $19 billion as of March 2016, according to Packaged Facts (www.packagedfacts.com),…
Market View: What's Wrong With Our Food?
USDA Seeks Comments for Organic Check-Off Program
Reviewing the Food Safety Milestones of 2016
There's nothing wrong with our food, although marketers keep pointing out how theirs lack the negatives.
All I see in today's food advertisements are the negatives. No hormones, no GMOs, no artificial sweeteners. How are we to respond to the “new food police,” when it looks like we're finding everything wrong with our food?
There is much to be proud of with our food supply. And there are at least two areas that we should be “tooting our horns” about to remind consumers.
We should remind consumers of the emotional side of food and a trend toward families trying to eat together more often. I believe we lost the emotional importance of food. For the past 20 years or so, food has been viewed more as a source of vitamins and calories; virtually an elixir for eternal life. Now the fringe social media crowd is focusing on “clean” food…
Enjoy Life Foods Opens New Plant in Indiana
Free-From Foods Have Become a Movement
Sweets & Snacks Expo Calls For New Product Entries
Processed Meats Are Improving Their Image
While Americans so far are immune, concern of an olive oil shortage is being voiced by chefs who claim they're paying higher prices; experts predict global shortages this spring.
Will olive oil soon become a luxury? It seems so in the U.K. and Europe. The concern was voiced by Italian chef Francesco Mazzei, who runs Sartoria, a restaurant in London. Mazzei depends on olive oil for much of his cooking. Because of a shortage, he told Bloomberg News, prices are skyrocketing. He's even had to raise menu prices to compensate.
Other London chefs agree with Mazzei. Ben Tish, who runs a Spanish and Italian tapas restaurant, claims he buys about 100 liters (26 gal.) of olive oil a week, to top grilled flatbread, mix into aioli and prepare olive oil cakes. He says he now pays about 13 percent more, 26 pounds ($32.70) for five liters (1.3 gal.).
Things may only get worse when it comes to the fruity oil. Experts are…
How to Choose the Right Oil for Your Product Formulations
Not All Fats and Oils Are Created Equal
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…
New Product Trends for 2017
Future Pulse of Pulses, Beans and Legumes
Product Focus: Ancient Grains
Processor of the Year 2016: General Mills
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.
B&G Food Purchases ACH Food's Spice Business
Secrets to Sauces and Marinades
Canada's Maple Leaf Foods to Acquire U.S.-Based Lightlife
Maple Leaf Foods agrees to acquire plant-based protein brand Lightlife Foods from Brynwood Partners. Lightlife specializes in vegetarian sausages and burgers.
Maple Leaf Foods, Mississauga, Ont., has agreed to acquire plant-based protein brand Lightlife Foods, Inc. from Brynwood Partners VI L.P., for $140 million and related costs. Lightlife specializes in vegetarian sausages and burgers. The transaction is expected to close in March, subject to customary U.S. regulatory review.
With approximately $40 million in sales in 2016, Lightlife, Braintree, Mass., has a 38-percent market share in the U.S. refrigerated plant-based protein foods category and manufactures more than 30 products, including plant-based tempeh, hot dogs, breakfast foods and burgers. Maple Leaf said Lightlife's management will continue to lead the business, which will operate as a subsidiary of Maple Leaf.
The deal strengthens…
Campbell Soup Co. Makes Management Changes in its Fresh Division
Plant Protein Popularity Picks Up
Ingredion to Purchase TIC Gums
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…
Organic Board Recommends De-Listing of Carrageenan
New Study Proves no Adverse Effects of Carrageenan
Making Foods Transparent
Coffee nut? Not a New Species, But a New M&M's Favorite
Nuts Are Protein in a Nutshell
The Hunger for Vegan, Vegetarian Foods
Tyson Creates Investment Fund for Alternative Proteins