Conveyor Options Expand To Meet The Needs Of Food Processors
Varying volume requirements, different production environments and the raw materials used are seldom the same from plant to plant, requiring a degree of customization in a food plant’s conveying solution.
One size never fits all; in food and beverage production, one size often doesn’t fit more than one. Minor tweaks or major customization is more the rule than the exception.
That’s true not only of complex machines but also of seemingly basic conveying equipment. Even when a project entails straightforward horizontal movement of finished goods or raw materials, production managers must consider a variety of factors before choosing the most appropriate belting and conveying option.
Mrs. Miller’s Homemade Noodles Ltd. (www.mmhn.com) went through the decision process twice in recent years. Based in northeast Fredericksburg, Ohio, the heart of the state’s Amish country, the family-owned firm is riding growing demand for…
Technical Advances Can Turn Utility Costs Into Savings
One of Canada’s Biggest Bakeries Also Is One of Its Most Efficient
New Nonthermal Processes Offer Multiple Advantages to Food Companies
MRO Q&A: Should the Industrial Internet of Things Be on Your Radar?
MRO Q&A: Most Hygienic Method of Applying Conveyor Lubricant
Dry Lubricants Changing The Way Bottlers Maintain Conveyor Functionality
Conveyor Upgrades Now Focusing More on Food and Plant Safety
The Search For The 'Ideal' Conveyor
By focusing on both energy use and production facility, Canada Bread built a Hamilton, Ontario, bakery that exceeded expectations.
One of the most notable features of Canada Bread’s Trillium Bakery in Hamilton, Ontario, involves something it doesn’t have: A boiler.
Constructed in 2010 for $33.8 million and commissioned in 2011, Trillium was designed with LEED certification in mind. Optimization of energy performance was one of the biggest point-getters in the certification process that culminated in LEED Gold in late 2013, and a major piece of the design involved the economizers placed in the exhaust stacks of the seven ovens. The recovered heat is sufficient to meet hot water and steam demand, negating the need for a boiler.
Technology evolves slowly in bakery processing, but the Trillium project incorporated the best technology available at the time it was…
Tolling Services for High-Pressure Pasteurization Are Growing
Industrial Microwave Technology Inches Toward Mainstream
Food Manufacturers are Diving Deeper Into Ethnic Foods
Dehydration: Which Option is Best for Your Food Processing Plant?
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.
Different Mixers for Different Food Blending Applications
Mixers Blend Power and Dexterity
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…
How Well Do You Know IP69K?
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
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
Case History: Safer, Eco-Friendly System for Food Cooling
Food Safety and Sanitation Undergo a Big Freeze
2015 Manufacturing Trends Survey: Better Days Ahead
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
Dow, Dupont Finalize Merger
Chemical/ag companies Dow Chemical and DuPont have finalized their agreement to merge, eventually splitting into three companies.
The world might never have had products like Ziploc bags or Saran wrap, Teflon coatings, Nylon and Kevlar fibers had it not been for Dow Chemical, Midland, Mich., and DuPont, Wilmington, Del. Shareholders for the two chemical and ag companies have now approved their merger. After the deal is finalized, the century-old companies plan to break up into three parts within about two years. One company will focus on agriculture, one on material science and one will produce and sell specialty products.
Holding meetings took place where shareholders voted on the move, and the companies were reportedly pressured by investors to break up or find other ways to boost their businesses. They agreed to merge in December in an all-stock deal valued at…
Boston Beer Co.'s Jim Koch Shares Frontline Manufacturing Lessons
Calorie Counts, Nutrition Listings Coming to Beer Labels
Research Confirms Link Between Food Can Linings and BPA Exposure
Packaging With a Heart and Sense of Humor
Sortation System Assists Canadian Icewine
Grocery Manufacturers and Battelle Fight Economically Motivated Adulteration
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
Pest Management Firms Morphing Into One-Stop Bug Shops
Old-fashioned approaches to quality control and workforce management are among lessons learned by craft beer pioneer.
It was the kind of discovery that gives food executives night sweats: Glass particles were found in bottles coming off the line at Boston Beer Co.
In his book, “Quench Your Own Thirst,” and a subsequent interview with Food Processing, Jim Koch recalled the day the Cincinnati brewery’s head of operations called to report finding glass particles in filled bottles of Samuel Adams beer. Thousands more bottles were rechecked, with several more found with glass inclusions. Sampling of warehoused product at the company’s Pennsylvania brewery revealed more contaminated containers.
Koch consulted with former FDA regulators, who advised him the risk to human health was almost zero and that putting a hold on warehoused product would suffice…
USDA Finalizes Food Safety Standards for Poultry
Robots Add Safety and Flexibility for Manufacturers
Power Lunch: The Opportunity in GMO Labeling
For processors, investing in transparency can mean winning customers.
Today more than ever before, consumers want to know what’s in their food, how it’s made and where it comes from. We see this playing out in the debate around GMO labeling; in the push to reformulate with colors and flavors derived from natural sources; and in the effort to clean up labels with fewer, simpler ingredients.
In all of this, the underlying theme is transparency. Consumers want more of it, and many manufacturers are racing to figure out how to deliver it.
As a result, consumer trust in brands is fading. A recent study found that 67 percent of consumers expect brands to provide complete and accurate product information, yet only 12 percent ranked brands as their most trusted resource for information about what is in their…
Power Lunch: Overcoming Food and Beverage Labeling Lawsuits
Voluntary or Mandatory? Senate Faces Off on GMO Labeling
Campbell Soup Calls for Mandatory Genetically Modified Labeling
Tax Deductions, Rebates Favor Conversion to LED Lighting
MRO Q&A: The Proper Protocol for Monitoring Compressed Air
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…
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
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…
MRO Q&A: Building a Culture of Maintenance Work Safety
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…
General Mills Expands Flour Recall
After illness reports continued, General Mills, Minneapolis, has expanded its flour recall.
After the illness reports continued, General Mills, Minneapolis, announced on July 25 that it expanded its flour recall. Originally announced on May 31, the recall now includes more production dates after four new confirmed illnesses were linked to consuming raw flour contaminated with strains of E. coli. The illnesses reported to health officials continue to be connected with consumers reporting they ate or handled uncooked dough or ate uncooked batter made with raw flour. No illnesses have been connected with flour that has been properly baked, cooked or handled.
The additional products include 13.5-oz. Gold Medal Wondra, a 2-lb. Gold Medal All Purpose Flour, 4.25, 5- and 10-lb. Gold Medal All Purpose Flour, a 5-lb. Gold Medal Unbleached…
Insurance Issues: Crisis Response Hotlines and PRCI Policies
Two Flavors of Betty Crocker Cake Mix Recalled
What to Expect from The Food Regulators in 2015
2016 R&D Survey: 'Really New' Product Development Still No. 1
Food Processing's 45th Annual R&D Survey also finds a plurality in favor of GMO labeling.
How does your company feel about mandatory labeling of products with genetically engineered ingredients (GMOs)? We expected such a touchy issue to elicit a careful or noncommittal response; instead more than 41 percent of respondents are in favor of labeling, nearly half of them (17 percent overall) voting for the added emphasis “and we need a national policy RIGHT NOW.”
Eleven percent are opposed to labeling, and 48 percent “will go along with it if it becomes law.”
In another question, however, the plurality (36 percent) remain either strongly or mildly supportive of GMOs, up 2 percentage points from last year. And that figure is significantly greater than the 27 percent that are mildly or strongly opposed.
Those are answers to…
Nuts Are Protein in a Nutshell
Editor's Plate: Food Processors Like Kraft Are Practicing 'Stealth Reformulations'
FDA Reverses Stance on Kind's Use of 'Healthy' on Labels
Changing Times in Weight Management
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…
Coca-Cola to Reach 100 Percent Water Replenishment This Year
Is Energy Efficiency Taking a Back Seat in Food and Beverage Manufacturing?
Waste's Silver Lining
Diversified Power Portfolios
Bob Mariano to Retire as Roundy's CEO
Bob Mariano, CEO of Roundy's Supermarkets, and founder of the fast-growing Mariano's grocery chain in the Chicago area, will retire Sept. 1.
Bob Mariano, CEO of Roundy's Supermarkets, Milwaukee, who launched the fast-growing Mariano's grocery chain in the Chicago area, will retire Sept. 1. Mariano, who sold Roundy's to Kroger late last year, will continue to help the company as an adviser, says the Chicago Tribune.
In November, after Kroger bought Roundy's for $800 million, Mariano told the Tribune he wasn't going anywhere. But on July 12, he insisted that was still the case, as he said he will continue to work part time as a Roundy's strategic adviser for two years. But Mariano also said the time had come for someone else to take the lead after his more than 42 years in the grocery business.
"As I look at my career, I always knew there would come a time to step aside and make…
2016 Salary Survey Results: Haves and Have-Nots
General Mills Names Harmening president
ConAgra Agrees to Sell Spicetech Flavors and Seasonings to Givaudan
2014 Salary and Job Satisfaction Survey: So Happy Together
Now Accepting Nominations for 2016 Green Plant of the Year
Our seventh annual Green Plant of the Year poll begins now with nominations for the 'greenest' food manufacturing plant in the United States.
Our seventh annual Green Plant of the Year poll begins now with nominations. We're looking for a new plant, a major addition or renovation project less than three years old that exemplifies a commitment to a sustainable future for food and beverage…
Two Organic Cooperatives Partner
Is the Upswing in Organics Leveling Off?
Oprah's New Favorite Things: Food
Former talk show queen considering line of food & beverage products.
Not content with selling you Weight Watchers products, Oprah Winfrey appears ready to market a number of general food products, according to trademark applications cited by the New York Daily News.
The talk show queen in May filed paperwork to secure trademarks covering a number of products under the name Oprah’s Kitchen. The applications reportedly include dairy, meat, fish, processed and preserved foods, spices, juices, water, lemonade, baked goods, fresh fruit and vegetables – as well as specialty items such as cut flowers, beer and energy drinks.
The newspaper also suggests she's considering a line of Oprah bacon, baked beans, sorbet, pickles, canned fish, fruit leather and even caviar. But no word on when the products could…
Bottled Water Sees Consumption Growth
Report: CPG Industry Struggled in 2015; Growth Expected in 2016
2015 Manufacturing Trends Survey
2014 Food and Beverage Industry Outlook
Justice Dept. Clears Anheuser-Busch InBev's Takeover of SAB Miller
The world's largest beer company is being formed, as the U.S. Justice Department has okayed the takeover bid by Anheuser-Busch InBev for rival SAB Miller.
The U.S. Justice Department has okayed the takeover bid by Anheuser-Busch InBev for rival SAB Miller p.l.c., reports The Wall Street Journal. The roughly $108-billion merger, announced July 20 (Wednesday), is one of the largest corporate mergers to date, unblocking one of the last major obstacles standing in A-B InBev's way to create the world's largest beer company. A-B InBev will control about 30 percent of the worldwide market.
While antitrust enforcers have lately blocked several other major U.S. acquisitions, they took limited action against A-B InBev, though they are restricting the beer giant’s ability to pursue the fastest-growing part of the U.S. beer market. They got AB InBev to accept an antitrust review of any future craft…
Golden Enterprises and Utz Quality Foods to Merge
2016 Capital Spending Report: Partners in CapEx
2015 Capital Spending Report: Expansion on the Menu
2014 Capital Spending Report: New Projects Line Up
New Markets Tax Credit Can Help With Construction
Food processors are using the funds to revitalize low-income and impoverished communities.
Site location decisions are based on many factors, from job training and labor availability to transportation and market proximity. But financial incentives certainly help, and one that more processors are beginning to avail themselves of is the New Markets Tax Credit.
Premium Peanut LLC tapped into that credit when building a $50 million shelling operation that started up in January in Douglas, Ga. It is the first new U.S. shelling plant in 12 years, according to Karl Zimmer, Premium’s CEO, and the more than $6 million in investor tax credits it generated was “absolutely critical,” he says. The facility is expected to stabilize the market for Georgia peanut farmers who previously faced uncertainty over whether there would be a buyer…
Tax Breaks Are Good-Faith Gestures, Not Determinants of Where to Build a Food Plant
States Woo Food Companies with Generous Financial Incentives
Power Lunch: 35 Food and Beverage Business Opportunities in Cuba
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
Ingredients to Boost the Brains of Baby Boomers
Omega-3s, tart cherries, phospholipids can keep cognition sharp in old age.
It’s said that, for seniors, the difference between forgetfulness and Alzheimer’s Disease can be reduced to a simple equation: If you don’t remember where you put your keys, you are forgetful; if you don’t remember what function keys serve, that’s Alzheimer’s.
This year, the first baby boomers started turning 70. And while “better-for-you” foods and beverages are filling shelves to help us avoid cancer and heart disease, or to provide energy to allow us to keep up with the millennials trying to take away our jobs, the need to focus on brain health and cognitive performance has become inescapable.
There’s good news, however. Not only are many of the ingredients targeting our bodily woes good for our brains, too, research…
Product Focus: Ice Cream
2016 R&D Team of the Year: Tasty Bite
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
Ingredient Trends 2016: Fierce Flavors, Imaginative Ingredients
Ingredient Manufacturers Do Flavors a Favor
Snack companies Golden Enterprises and Utz Quality Foods,are planning to merge later this year.
Golden Enterprises, Birmingham, Ala. and Utz Quality Foods, Hanover, Pa., announced on July 18 they have entered into a definitive merger agreement. The deal is pursuant to which Utz will acquire Golden and its stockholders will receive $12.00 per share in cash.
"After conducting a review of strategic alternatives by a special committee consisting of independent members of the company's board of directors, we believe that this is an excellent transaction for our stockholders, our customers and our employees," said Mark McCutcheon, CEO of Golden Enterprises. "This merger will allow the Golden Flake brand to continue to grow in our core southeastern markets, while expanding the product selections for our consumers. Utz is a very…
FDA Proposes Sodium Reduction Plan
Reese's New Cup on the Block Takes Sweets & Snacks Top Award
The 2015 Dietary Guidelines: Shifts Need to Happen
Editor's Plate: PepsiCo's About-face on Aspartame Shows the Risk of Trying to Figure out Consumers
Still, the year-old sucralose-ace-K experiment was worth a try.
To paraphrase Chicago department store magnate Marshal Field: Give the lady what she wants … but only if you’re sure you know what that is. And only if she’s sure she knows what she wants.
PepsiCo surely couldn’t be faulted last summer for doing what it thought was the right thing: replacing the aspartame in its Diet Pepsi with sucralose and acesulfame potassium (ace-K). Also to the company’s credit, it didn’t shout the change from the rooftops, but the new bottles of soda clearly called out the formulation change.
About that time, critics of aspartame were reaching critical mass. I can’t recall any convincing evidence that it’s any more harmful than the other synthetic sweeteners, but aspartame was being talked about a…
Pepsi Returning Aspartame to New Diet Cola
Hershey Acquires barkTHINS Maker
Sweets & Snacks Expo Calls For New Product Entries
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, 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 for a tasty, flavorful snack. Available since June in 10-oz. cups, the…
Foods for Aging Baby Boomers
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
The Final Word? House Concurs With Senate GMO Labeling Bill
Free-From Foods Have Become a Movement
More ingredients are designed to accommodate free-from foods, which makes formulating products easier.
The "free-from" phenomenon has caught on in the U.S., and last year Innova Market Insights identified free-from as a hot trend for 2016. As Americans continue to be affected by food allergens and intolerances, more than ever, they want to know…
Processed Meats Are Improving Their Image
Energy Foods Witness a Renewal
Flavor Trends: Soups Ladle Up the Flavor
Both food processors and consumers can enjoy celebrating National Ice Cream Month in July.
In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. He recognized ice cream as a fun and nutritious food that is enjoyed by an overwhelming majority of the nation’s population. In fact, nine out of 10 U.S. households have some type of ice cream in their freezer at all times. This includes multi-serve units, such as half gallons, quarts and pints, as well as the increasingly popular single-serve novelty. The fact is, ice cream is one of a few “sweet treats” to actually provide nutritional value, as the milk ice cream is made from is a source of calcium, protein and other nutrients.
Slightly more than 10 percent of all U.S.-produced milk is used to…
Dean Foods' Milk One of Top 10 Most Successful 2015 Launches, Says IRI
Will Spicy Dairy Foods Catch Fire?
Nestle Creates Frozen Food Venture With R&R Ice Cream
There's No Bad Time for Snack Foods
Omega-3 Consumption Reduces Likelihood of Early Preterm Delivery
The New Wave of Ethnic Foods
Market View: The Real Reason Kellogg Opened a Cereal Store in Manhattan
Teasdale Foods Acquires Flatbread, Tortilla Maker Mesa Foods
CDC Confirms E. Coli Outbreak Links to General Mills Flour
General Mills Recalls Certain Flour Products
Flavor Trends Favor Spicy and Sweet at the Same Time
As consumers broaden their culinary horizons, the demand for sweet, spicy and savory food combinations is growing.
Sweet-savory foods tantalize consumers' taste buds; that's why they're so popular in restaurants. And lately, the hotter the spice, the better. Brand owners and food formulators have more options in sweeteners and spices and are incorporating them into bolder-flavored products with more vegetable servings and less fat, sugar and processed ingredients.
Consumers want tasty snacks, drinks and other prepared foods that are healthy but are still satisfying. One of the definitive examples is Doritos Spicy Sweet Chili Flavored Tortilla Chips from Frito-Lay (www.fritolay.com) create a "sweet heat" snack experience with what the company describes as natural flavors. Though they're natural, they're bold. The chips start out tasting sweet with a…
Hot Flavors Add Extra Spice to Today's Food and Beverages
McCormick Scraps Takeover of Premier Foods
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…
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…
Manufacturers Innovate to Keep Frozen Food Fresh
Packed with protein and fiber, good fats, vitamins and minerals, many nuts have healing powers and almonds are becoming our favorite nut. If we are what we eat, are we going more nuts than ever?
We'd be nuts to miss the many new products coming into the market featuring nuts. Despite being high in cholesterol and fat, nuts benefitted from the 2015 Dietary Guidelines' changes that dietary cholesterol does not affect serum cholesterol and some fats can be beneficial. The guidelines also support nuts for their protein, and nutrient density.
Nuts provide essential amino acids, are filling and tasty. They’re also versatile as an ingredient for all sorts of products. IRI Worldwide's 2016 State of the Snack Industry report points out snack nuts realized 4.3 percent dollar sales growth in 2015 versus 2014, and is one of more than a dozen product categories in snacks showing absolute dollars sales growth.
The rise of vegetarianism and…
The Hunger for Vegan, Vegetarian Foods
Abbott Labs Launches Snack Bars
2015 Green Plant of the Year: Planters Goes Nuts for Sustainability
2016 IRI Report Shows Best-Selling New Food and Beverage Products of 2015
IRI's New Product Pacesetters: McCafé coffee, Oscar Mayer Deli Fresh Bold, Dannon Oikos Triple Zero, Fairlife milk, Yoplait Greek 100 Whips, Chili's At Home, Simply Juice, Breyers Gelato, Cobblestone Bread, Cheerios Protein.
If there's a common thread to at least some of the best-selling new products of 2015 – and this is a bit of a stretch – it's that protein hit full stride that year and continues a run so far in 2016.
From day one, Greek yogurt boasted of more protein; Fairlife Farms' new milk is concentrated to yield more protein; and Cheerios Protein – well, it's right there in the name. Those are four of the top 10 new products announced in late April by IRI in its annual New Product Pacesetters report.
The Greek yogurts on the list are Dannon Oikos Triple Zero and Yoplait's Greek 100 Whips. The No. 1 spot belonged to McDonald's branded coffee (McCafe), which is manufactured by Kraft Heinz. Others on the list were Oscar Mayer Deli Fresh Bold (also…
Product Focus: Perfect Food Products for Grilling Season
Hormel Launches Foods for Cancer Patients
Meat Snacks Are on Fire