Who's Deciding Who Does What?
Tom Moriarty says set priorities and boundaries for task allocation to optimize everyone’s time.
An engineering manager supporting a maintenance organization was distraught. He had several people giving him direction on how he and his small staff should be allocating their time. He felt as though he and his team were trying to put 50 pounds of potatoes in a 30-pound-capacity sack. There were only so many hours in the day.
When we think about the all-too-common scenario that the engineering manager was facing – too many people making too many demands on his team’s time – we see that the problem likely is twofold. First, too many people are handing priority work to the team. This is perhaps the more straightforward problem to solve. The manager must be the central point of contact for his team.
Team members should not accept…
New HPP Council Launches at ProFood Tech
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
Food Processors Gravitate To New Conveyor Drive Options
Multiple considerations and trade-offs are in play when food processors determine what kind of conveying technology is best for their operations.
Vibratory, vacuum, pneumatic, indexing, incline, tubular — when it comes to product transfer, belt conveyors are merely the starting point of available options for moving foodstuffs through production.
Regardless of the type of conveyance, a power source is necessary, and that can be a point of vulnerability in terms of hygiene, traction or product integrity.
Belt conveyors are most closely associated with product movement, and food companies have two basic options for driving those conveyors: gear motors or drum motors. Both have their strengths and vulnerabilities, and engineers and plant operations professionals tend to be passionate about the one they favor.
Drum motors are a rarity once food is safely tucked away in its primary…
Case History: Tubular Cable Conveyors Move Coffee Beans Gently, Efficiently
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
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.
Different Mixers for Different Food Blending Applications
Mixers Blend Power and Dexterity
Baldor and Food Processing Partner on Food Safety Webcasts
The interactive events focus on safety in food and beverage plants.
Food Processing and Baldor have teamed up to offer food and beverage manufacturers the opportunity to learn more about creating food-safe environments in their plants.
Through two 60-minute webcast events, manufacturers can learn from the experts at Food Processing and Baldor about operational issues relating to motors and engines in food and beverage environments.
Registrations are still open for the webcast, Food Safety: Designing for Reliability in Harsh Environments, taking place April 27, at 2 p.m. EST. In this webcast, Baldor Electric's Mark Gmitro will discuss the steps to consider to make a product food safe, changes that are taking place now in food and beverage and what the future holds for the industry. Mark will also provide…
Technical Advances Can Turn Utility Costs Into Savings
How Well Do You Know IP69K?
3D Printing and Root-Cause Analysis Improve Machine Uptime
Assessing Motors' Optimized Power Packages
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
New Trade Group Seeks to Rebrand HPP as Cold Pressure
Council tackles challenge of educating consumers about the nonthermal pasteurization technology.
If alliances between competitors are a sign of maturity, then the high-pressure processing (HPP) segment of food processing is a maturing industrial sector.
Proof of maturation came April 5 when the Cold Pressure Council (www.coldpressure.org/en) made its public debut during ProFood Tech, an inaugural trade show cosponsored by three trade groups: PMMI, the packaging machinery manufacturers group best known for Pack Expo events; Koelnmesse, the Cologne, Germany, organizer of Anuga and Anuga Foodtec shows; and the International Dairy Foods Assn.
Leaders of Hiperbaric USA, the Miami-based division of the largest supplier of HPP presses, have been advocating for a packaging symbol for foods and beverages that have undergone post-packaging…
Paper Packaging Law Seminar
Wild Planet Foods Reaches $1.7 Million Settlement in Underfilled Tuna Suit
Packaging With a Heart and Sense of Humor
U.S. Government Resources for Cybersecurity
Department of Homeland Security’s principles and practices can help to prevent industrial control system incidents.
The subject of an article written for your sister publication, Control Design, has given me cause for concern as it ignores fundamental security issues that can be introduced when connecting control system environments to other environments such as business networks. While the world is becoming more and more interconnected and “connecting machines to IT systems provides a number of benefits,” such connectivity, if not installed properly, can introduce many security challenges. These inter-connections can enable security vulnerabilities and potential pathways for compromise of the control environment by malicious threat actors.
The mission of the Department of Homeland Security’s (DHS’s) National Cybersecurity and Communications…
Driverless Fork Trucks Are Ready for Prime Time
4 Things You Need to Know About Building a Secure, IIoT-ready Network Infrastructure
Rockwell Automation Slates TechED Event for June 2017
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
Birth Control Meets Pest Control in Food and Beverage Plants
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
What You Need to Know About the GMO Label Law
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., association for packaging and processing technologies.
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…
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…
Case History: New Cranberry Cleaning Line at Emblème Bears Fruit
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…
Canada Proposes Its Own FSMA
Jennie-O Farm in Wisconsin Discovers Milder Bird Flu Strain
What to Expect from The Food Regulators in 2015
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
Emerging Healthful Ingredients for 2017
The New Definition of Fiber
Green Plant of the Year 2016: Clif Bar’s Green Bakery Supports Corporate Ideals
Land O'Lakes Forms Sustainability Division
Understanding Food and Beverage's Wastewater Solutions
Coca-Cola To Cut 1,200 Jobs as Growth Stalls
Coca-Cola says the job cuts will take place later in 2017 and into 2018 as, like other food and beverage manufacturers, it trims costs and restructures operations.
Coca-Cola, Atlanta, announced today, April 25, it will cut 1,200 jobs, the latest major food manufacturer to accelerate its cost-cutting efforts as the industry struggles with a weak growth outlook. The soda company said it would trim the job cuts will take place beginning in the second half of 2017 and into 2018 as it tries to become "faster and more agile."
"While these necessary changes are always very difficult, they will help us do fewer things better to lead and support our operating units," said James Quincey, who will succeed Muhtar Kent as CEO of Coke later this year. Coca-Cola also reported it would expand its current cost-savings program by $800 million, to $3.8 billion. Quincey said the company aims to re-invest "at least half…
Hain Celestial Enters Frozen Food Joint Venture With Rosetto
Land O'Lakes Purchases Vermont Creamery
2014 Salary and Job Satisfaction Survey: So Happy Together
Science-Developed Wheat Could Help The Malnourished
Test results found the wheat increases the digestibility of phosphorus, calcium and other minerals in poultry.
Following years of research, scientists from the Department of Molecular Biology and Genetics at Aarhus University in Denmark have developed a unique, patented wheat that may have significant importance to agriculture, the environment and undernourished people in developing countries.
Animal tests recently demonstrated that the special wheat, called Hiighphy, increases P and Ca digestibility. A few of the wheat's advantages include strengthening legs in fast-growing broilers, reducing phosphorus emissions in the environment, improving health for undernourished populations in developing countries and maximizing use of scarce resources.
As noted in sciencedaily.com, the wheat also possesses a specific ability to increase the digestibility of…
Power Lunch: The Path Toward Sustainable and Pesticide-Free Cacao
Driving Sustainability in the Vanilla Supply Chain
What a Trump Presidency Might Mean to the Food and Beverage Industry
Goya Foods Opens Sustainable Production Facility
Hershey to Expand Focus on Snacks, Will Cut Global Workforce
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
2014 Food and Beverage Industry Outlook
Post Holdings to Purchase Weetabix for $1.76 Billion
2016 Capital Spending Report: Partners in CapEx
2015 Capital Spending Report: Expansion on the Menu
2014 Capital Spending Report: New Projects Line Up
2017 Capital Spending Survey: Foreign Investment Drives U.S. Growth
Instead of exporting finished goods, more non-U.S. food companies are exporting manufacturing capacity to North America.
If the budgets of some of the food and beverage industry’s largest companies are any indication, capital spending budgets this year are 10.4 percent higher than what was actually spent last year.
Based on 10K reports and other public disclosures, 38 publicly traded food manufacturers plan to spend $16.5 billion on capital projects in 2017.
A glass-half-empty take would note that those budgets are actually 4.8 percent lower than 2016 budgets, and actual spending last year was nearly 14 percent below what the same companies budgeted for the year. Nonetheless, 2016 actual spending was a healthy 3.9 percent of company revenues for the year on average.
Those reports express the spending in U.S. dollars. For a growing number of U.S. food…
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
Dole May Go Public Again (Again)
Owner David Murdock files SEC papers for an initial public offering of stock.
It once was public, then it went private, then it went public again, then it went private again, and now it's preparing to go public … again. Dole Food Co., Westlake Village, Calif., which has been trimmed back to only fresh fruits and vegetables, filed a registration statement April 24 with the Securities and Exchange Commission for an initial public offering of shares of its common stock.
The number of shares to be offered and the price range for the proposed offering and the stock exchange on which Dole will apply to list its common stock have not yet been determined.
David Murdock has been in control of the company throughout that public-private history, and it looks like he's again restructured the company to the point he can cash…
Power Lunch: A Primer on Commercial Agreements
Unilever Buys Condiment Maker Sir Kensington's
Trouble in Venezuela Worries U.S. Food & Beverage Companies
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.
2012 Capital Spending Report: Greek Yogurt Plants are Stacking Up
Paying Homage to the Small Builders
Extreme Makeovers for Processing Plants
Natural Products Expo West 2017 Had More Products than Ever
A product developer came looking for trends and left with a smorgasbord of new product ideas.
As a second-time attendee to Natural Products Expo West, which took place March 9-12 in Anaheim, Calif, I thought I would be able to handle the crowd and the multitude of booths during the three days I spent there.
But with a record setting crowd (80,000-plus, an increase of approximately 4 percent over 2016) and some 3,100 booths (including 500 first time exhibitors, plus booths at two adjacent hotels and even in tents on the sidewalks between venues) I underestimated the amount of new and innovative products to see.
The following were notable products that caught my eye (and stomach). Not all products are available nationwide or were launched at the time of the show. Suggested retail price (SRP) is included wherever possible:
Smart Ingredients for a Healthy Brain
Processors Integrating More Fiber and Grains into Products
2014 R&D Survey: Open to New Ideas
Call for Nominations: 2015 R&D Teams of the Year
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
Maintaining the health of our brains as we age is a growing market for food & beverage products. Increasing evidence shows certain foods and ingredients can help nourish the brain and support cognitive health.
Brain health is one of the most important components in maintaining a healthy lifestyle, according to a 2014 study from American Assn. of Retired People (www.aarp.org), Washington. As people age, they can experience various cognitive issues, from decreased critical thinking to dementia and Alzheimer’s disease.
This is top of mind for America’s baby boomers (ages 53-71) as they see, often first-hand, how dementia and Alzheimer’s disease are growing. Globally, around 50 million people have Alzheimer’s disease, and that figure is predicted to more than double to 125 million by 2050, according to new research from England’s University of Bath. Scientists there reviewed brain samples from people with and without Alzheimer’s and…
Dairy Processors Continue to Innovate
Ingredients for Bone Health
Formulation Trends: Sodium Stand-Ins
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
Amplify Snacks Welcomes Kellogg VP DeGrace, Promotes Telford
FDA Delays Sodium Reduction Guidelines
Germany's Haribo Plans to Produce Gummy Candy in U.S.
German candy maker Haribo, known for its fruit-flavored gummy bears, says it's investing $242 million to build its first U.S. production facility.
German candy maker Haribo, Bonn, known for its fruit-flavored gummy bears, reports it's investing $242 million to build its first U.S. production facility. The company says it will start making confectionery in the U.S. in 2020, says a Reuters report. Family-owned Haribo, which employs 7,000 people worldwide at 16 sites in 10 countries, stated on March 23 it has decided to acquire property in Wisconsin for the facility.
Haribo, one of Germany's successful "Mittelstand" firms which comprise the backbone of Europe's largest economy, was founded in 1920. It gave Germany one of its most famous advertising slogans, promising to make kids and adults happy.
Expansion in the U.S. pits Haribo against North America's top candy makers, including Mars…
Pepsi Pulls Larger Bottles in Soda Taxed Philly
Ferrero International to acquire Fannie May Confections
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
Power Lunch: U.S. Farmers Need To Get Out Now
Get out and engage with the consuming public, that is, and share their values regarding food production to help earn trust in biotechnology.
Most farmers I know didn’t pursue their passion for raising food to hone their public relations skills.
In fact, by nature, most are quite humble, hardworking and, no matter what size of farm or type of production, spend their waking hours focused on producing safe, affordable food in a way that preserves and improves the land that the vast majority of them hope to pass on to their children.
Yet, in an environment where public skepticism about food production has reached a fever pitch, particularly when it comes to the acceptance of new on-farm technologies, the time is right for more farmers and ranchers to get out of their comfort zones and engage with the public. That includes engaging with those who influence the laws and regulations…
Sourcing Non-GMO Ingredients Is Becoming Easier but not (Yet) Cheaper
Market View: What's Wrong With Our Food?
USDA Seeks Comments for Organic Check-Off Program
Developing Allergen-Free/Free-from Foods
More food companies are catching onto the free-from movement, as most trends have emanated from the deep desire of consumers for food they can trust -- real, tasty food free of the Top Eight common allergens and artificial substances.
Gluten-free, dairy-free and other free-from foods once were relegated only to people with allergies to the top eight food allergens — milk, eggs, fish, crustaceans, tree nuts, peanuts, wheat and soybeans — which are responsible for a whopping 90…
Enjoy Life Foods Opens New Plant in Indiana
Free-From Foods Have Become a Movement
Sweets & Snacks Expo Calls For New Product Entries
Danone Completes WhiteWave Acquisition - With a Surprise CEO
Lorna Davis from the French headquarters is named head of the new North American business.
Danone on April 12 announced the completion of its acquisition of WhiteWave Foods. In somewhat of a surprise, the combined North American operation has been put under the leadership of Lorna Davis, who has worked for Danone off and on since 1997 and, until today, held the title of "chief manifesto catalyst."
The $12.5 billion deal, which was announced last July, will be the French dairy giant's biggest acquisition and will make Danone's North American business the largest segment of the company, accounting for about 25 percent of sales (WhiteWave's 2015's sales were nearly $4 billion and we've estimated Dannon USA's at $2.1 billion). It will be a true merger of Dannon with WhiteWave, which was spun off from Dean Foods in 2012, with the…
Danone Promises To Sell Stonyfield To Enable WhiteWave Acquisition
Chobani Hires Nestlé Executive as COO
Consumers Are Eyeing Edible Fats and Oils
Healthy attributes figure prominently in certain fats and oils, but they must also be tasty.
As consumers look for more "good" fats and oils, they shop for specific health benefits and products that also taste good. But there are many different kinds of fat — saturated, monounsaturated, polyunsaturated and trans fat — and tasty or not, they don't have the same health benefits.
Product formulators must factor in whether certain oils and fats will be acceptable from a health standpoint and a clean label ingredient perspective as they gear up for the changing Nutrition Facts panel and new ingredient definitions coming into play.
"Shopping for healthy oils ranks as a consumer priority along with seeking out high-protein or low-sugar food products," notes David Sprinkle, research director of Packaged Facts (www.packagedfacts.com),…
How to Choose the Right Oil for Your Product Formulations
Americans Opt for Premium Chocolate
Post Holdings will acquire breakfast cereal maker Weetabix Food Co. from China's Bright Food Group.
Post Holdings Inc. will acquire breakfast cereal maker Weetabix Food Co. from China's Bright Food Group in a deal valued at $1.76 billion. "Combining together two category leaders continues our strategy of strengthening our portfolio in stable categories and diversifying into new markets," said Post Holdings CEO Rob Vitale.
The move will help Post's existing brands, such as Honey Bunches of Oats and Grape-Nuts, to expand overseas, while allowing for greater distribution of Weetabix and its Barbara's brand in North America, the St.Louis-based company said on April 18.
Purchasing Weetabix's manufacturing and distribution assets in Europe should also allow Post to more easily add other overseas businesses that might become available in cereal…
Krispy Kreme Owner JAB to Buy Panera Bread
Trump to Nominate Sonny Perdue as USDA Secretary
French’s Mustard May Be Sold Amid Reckitt Benckiser Review
The food unit, whose brands also include Frank’s RedHot sauces, generated about $516 million in revenue in 2016.
Consumer goods giant Reckitt Benckiser Group PLC, London, owner of America’s best-selling mustard, French's, is said to be strategically reviewing its food business, and exploring "all options" for the French's unit as it seeks to close its $16.6-billion takeover of baby food maker Mead Johnson Nutrition Co.
French’s, which also includes Frank’s RedHot pepper sauces and Cattlemen's barbecue sauces, generated $513.4 million of the company's overall revenue in 2016. Reckitt didn't provide further details except to say the unit was no longer considered core.
Analysts reportedly estimate the food unit could be worth $2.5 to $4 billion. The news comes as several consumer-goods giants are re-evaluating slower packaged-food businesses and…
Food Companies Putting a New Spin on Formulating Snack Foods
B&G Food Purchases ACH Food's Spice Business
Canada's Maple Leaf Foods to Acquire U.S.-Based Lightlife
Campbell Soup Co. Makes Management Changes in its Fresh Division
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
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 ...
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
Conagra Purchases Duke's Meat Snacks and BIGS' Seeds
Future Pulse of Pulses, Beans and Legumes
Tyson Creates Investment Fund for Alternative Proteins