New Pasteurization Processes Give Food Companies Options
Thermal pasteurization systems continue to improve, giving food and beverage processors an expanding universe of alternative treatments that align with changing market demands.
An unintended consequence of the Food Safety Modernization Act is a small explosion in the number of new pasteurization technologies available to food processors.
As processors undertake their due diligence in evaluating potential safety hazards in their production processes, many are finding that ingredients and raw materials previously considered no-risk actually are potential carriers of microbial or viral hazards. FSMA requires processors to take steps to remove those risks, and that can mean adding a pasteurization step.
In addition, some industrial manufacturers are demanding that their ingredient and raw-material suppliers pasteurize their finished goods prior to shipment. The aforementioned risk assessments have inspired a…
Conveyor Options Expand To Meet The Needs Of Food Processors
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
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…
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
Novel Technologies Provide Options to Conventional Pasteurization, Sterilization and Drying
New and emerging technologies can take years to find a food manufacturing audience. This year’s IFT Food Expo included several innovative drying and kill-step technologies at various stages of the development cycle.
Heat kills, and that’s fine with food processors who want to ensure the safety of raw and minimally processed foods.
Heat also degrades the quality of products, and that’s a concern when the product in question’s health benefits are compromised by thermal treatment. Vacuum, ultraviolet light and other techniques can limit negative impacts, but processors who want a food safety intervention that doesn’t degrade taste or nutritional value have had to rely on propylene oxide and other chemical pasteurizers, all of which leave behind some residues, however minute.
Strictly speaking, a new intervention from Agri-Neo Inc. (agri-neo.com) is a chemical, although it has been certified organic by Ecocert Group, L’Isle-Jourdain, France.
Tolling Services for High-Pressure Pasteurization Are Growing
Industrial Microwave Technology Inches Toward Mainstream
Food Manufacturers are Diving Deeper Into Ethnic Foods
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…
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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
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
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
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…
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…
Diversity Arrives in Poultry Processing with Female CEO at Foster Farms
General Mills Expands Flour Recall
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
Land O'Lakes Forms Sustainability Division
The agricultural/dairy cooperative is forming a new business unit called Sustain to concentrate on aligning the company's environmental sustainability efforts.
Land O'Lakes, Inc., Arden Hills, Minn., says it's formally organizing a new business unit called Sustain, to concentrate on aligning environmental sustainability efforts across the company's full enterprise.
The division will also help to ensure sustainable crop production by delivering insights, products and services and promote sustainability within the dairy foods and feed businesses; and partner with other entities, including government, to improve efficiency and collaboration on conservation and sustainability programs.
"Stewardship of the land, water and air has been a hallmark of our farmers for generations, and we're excited to announce a new step forward to serve our members and customers even better, and ultimately, continue our…
Understanding Food and Beverage's Wastewater Solutions
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
The appointment of Laura Flanagan by the company’s board of directors concludes a 22-month search to replace Ron Foster, who led the firm since 2003.
The poultry business’s good ol’ boy network has been shredded by Foster Poultry Farms Inc. Effective Aug. 29, Laura Flanagan will assume the titles of president and CEO.
The appointment by the company’s board of directors concludes a 22-month search to replace Ron Foster, who led the firm since 2003. Foster announced he would step down in October 2014. He will remain as a board member and owner.
In a prepared statement, Foster called Flanagan “the ideal executive to guide Foster Farms during a period of significant growth. She has an impressive record of transforming and growing household consumer brands across an ever-shifting landscape.”
For the last eight years, Flanagan has served as a division head at Conagra, first as…
Bob Mariano to Retire as Roundy's CEO
2016 Salary Survey Results: Haves and Have-Nots
General Mills Names Harmening president
2014 Salary and Job Satisfaction Survey: So Happy Together
Vote for Green Plant of the Year for 2016
Two Organic Cooperatives Partner
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
Complaints Filed Over Danone's White Wave Purchase
The Cornucopia Institute is contesting the acquisition of WhiteWave Foods by Groupe Danone as being anti-competitive in the U.S. organic milk and organic yogurt markets.
The proposed acquisition by French food giant Groupe Danone of WhiteWave Foods is being contested by an industry watchdog, the Cornucopia Institute, which says the move "will have a serious anti-competitive effect on the organic yogurt and organic fluid milk markets in the U.S."
The Wisconsin-based institute filed complaints with both the Federal Trade Commission and the Department of Justice, stating the acquisition would also have a negative economic impact on U.S. organic dairy farmers.
At a purchase price exceeding $10 billion, the deal would combine Stonyfield, Horizon and Wallaby to dominate the organic dairy market. Horizon organic milk controls nearly 25 percent of the organic milk market, while its Silk brand is a leader in…
Cal-Maine Foods to Acquire Egg Production Assets of Foodonics
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
Power Lunch: Processors Can Develop a Digital Presence that Drives Results
Online consumers shop through third-party sites, making it harder for brands to stand out among competition.
To drive sales, food manufacturers and brands need to create brand value by accessing and influencing customers directly. In today’s highly digital world, the best way to interact with consumers is to reach them where they are already engaged -- online.
However, developing a digital presence to interact directly with shoppers is much easier said than done for brands. For the most part, consumers shop online for groceries through retailers or third-party sites such as Instacart, as opposed to purchasing from the brands themselves. This makes it essential for brands to stand out among competition when advertising on retail and other third-party sites, while also developing their own unique digital presence.
Here is a closer look at how…
Dairy Farmers Ask USDA for Help With Cheese Glut
Editor’s Plate: The Numbers Behind Our Top 100©
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
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Extreme Makeovers for Processing Plants
Architects, Engineers and Construction Firms
Cheers to Spicy Alcoholic Beverages
From spicy apple ciders to savory bonanza Bloody Marys, a popular trend in alcoholic beverages is muy caliente.
Despite much merger and acquisition activity lately, the adult (alcoholic) beverage market remains strong. London-based Research and Markets expects the U.S. spirits market to grow at a compound annual growth rate of 3.51 percent from 2016 to 2020. Beer is also enjoying solid sales. Technavio’s (www.technavio.com) research points to beer as the highest selling alcoholic beverage in the U.S., and says craft beer will move forward to dominate the market until 2020.
Reports also show there's strong demand for adult beverages with a bit of bite. Spirits, wines and beers are being redefined and refined in terms of flavor, and many of the new drinks incorporate hot, spicy or savory flavors along with rather unusual ingredients and aromas.
Market View: How to Counter Amazon’s Entry Into Food
A Peek Inside Walmart's New Culinary Center
2014 R&D Survey: Open to New Ideas
Call for Nominations: 2015 R&D Teams of the Year
The Role of Sensory Properties in Food Development
All of the senses influence what people choose to eat, so how do you stimulate them in new products?
Our 10,000 or so taste buds play the most vital role in food selection. Beyond taste, sensory properties such as smell, sound, appearance and texture influence what we select to eat. Food must taste delicious, certainly, but mouthfeel, texture, looks and smell are also important to the overall eating experience.
"The aroma component of flavor is key," says Jean-Xavier Guinard at the University of California-Davis Extension, which is now accepting applications for its applied sensory and consumer science certificate program. Foods must smell fresh or ripe, and have what we recognize as the proper color, size, shape, consistency and opacity. Thumping a melon, for example, tells us a lot about its texture and ripeness, as does checking other…
What Is the Future for Synthetic Colors?
Jelly Belly Candy Adds Organic Line
What's Next in Ingredients?
Clean Slate on Clean Labels
Ingredients for Heart Health
Processors are formulating-out fat and sodium and working in legumes, whole grains, soluble fiber and omega-3s.
Following a healthy diet and lifestyle are good weapons in the fight against cardiovascular disease, and they're becoming easier to follow. A report from the American Heart Assn. (www.heart.org), Dallas, indicates the amount of products labeled vegetarian and vegan, which it says are better for the heart, are increasing in the market.
People with a low incidence of coronary heart disease tend to have low blood cholesterol levels and also tend to have diets not only low in total fat but relatively high in plant foods that contain dietary fiber, notes the FDA. This might be why global launches of vegetarian foods and beverage shot up 60 percent between 2011 and 2015, according to figures from Innova Market Insights.
Studies show vegetarians…
Ingredients to Boost the Brains of Baby Boomers
Critical Ingredients for Men's Health
Ingredient Trends 2016: Fierce Flavors, Imaginative Ingredients
FDA Delays Sodium Reduction Guidelines
The FDA has extended the comment period on the guidelines to reduce sodium in processed foods and restaurant meals.
The FDA's final guidance on recommendations to reduce sodium in processed foods and restaurant meals has been postponed. The agency announced on Aug. 18 that it has extended the comment period on the guidelines to give the food industry and public more time to respond. The public will now have until Oct. 17 to comment on the short-term sodium reduction plan that intends to lower the average sodium consumption to 3,000mg per day.
The comment period deadline to file for the long-term (10-year) sodium reduction targets of 2,300mg per day will end on December 2, 2016. The delay comes at the request of various food industry trade associations.
A reports from The Hill indicates that public health officials blame high levels of sodium consumption…
Golden Enterprises and Utz Quality Foods to Merge
FDA Proposes Sodium Reduction Plan
Reese's New Cup on the Block Takes Sweets & Snacks Top Award
Coffee nut? Not a New Species, But a New M&M's Favorite
Fans participating in Mars' M&M flavor competition chose Coffee Nut as the next new flavor for the candy in honor of its 75th anniversary.
Fans who participated in Mars' recent M&M's Flavor Vote picked Coffee Nut as the next new M&M's candy flavor. Honoring the brand's 75th anniversary, the brand asked fans to choose its newest peanut-flavor addition to join Original Peanut on shelves. The Coffee Nut flavor will be available nationwide in August.
The campaign also invited voters to enter their names for an opportunity to win $100,000 and be named the official M&M's Taste Tester.
With more than one million votes cast, M&M’s Coffee Nut flavor defeated two other peanut-flavored challengers: Honey Nut and Chili Nut, said Tanya Berman, director of the brand. "Flavor Vote was the perfect campaign to show how much we value our fans' opinion."
Editor's Plate: PepsiCo's About-face on Aspartame Shows the Risk of Trying to Figure out Consumers
Pepsi Returning Aspartame to New Diet Cola
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
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…
Sweets & Snacks Expo Calls For New Product Entries
Processed Meats Are Improving Their Image
Energy Foods Witness a Renewal
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Dairy farmers saw milk prices have plunged to their lowest point in years, prompting them to request the USDA for assistance in buying up tens of thousands of tons of cheese.
As farmers' milk prices have plunged to their lowest point since October 2009, cheese stockpiles are swelling, which led dairy farmers to seek help from agricultural officials to buy up tens of thousands of tons of cheese to bail them out. On Aug. 12, Jim Mulhern, CEO of the National Milk Producers Federation, Arlington, Va., sent a letter to U.S. Agriculture Secretary Tom Vilsack, requesting that the government buy $150 million worth of cheese to assist the struggling dairy farmers, and provide 90 million lb. of food to needy Americans, the Wall Street Journal reported.
"Dairy producers here in the United States need assistance," wrote Mulhern. A spokesman for the USDA said the regulatory body "shares the concerns for our nation’s dairy…
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Lawsuit Against General Mills Advances Over Cheerios Protein Cereal
General Mills must face a lawsuit claiming it misled consumers by marketing Cheerios Protein cereal as a high-protein alternative to regular Cheerios.
A federal judge has ruled that General Mills, Minneapolis, must face a lawsuit claiming it misled consumers by marketing Cheerios Protein cereal as a high-protein alternative to regular Cheerios, when the main difference was that it contained 17 times more sugar per serving. Reports last week note that a motion put forth by General Mills to dismiss the matter involving the marketing of Cheerios Protein has been denied in part, leaving the company open to a future lawsuit.
A decision on Aug. 10 by U.S. District Judge Thelton Henderson said consumers may pursue a claim that General Mills violated the federal Nutrition Labeling and Education Act, since it "misbranded" Cheerios Protein as a high-protein alternative to regular Cheerios.
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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…
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New Study Proves no Adverse Effects of Carrageenan
Two years of research finds no inflammation in human cells.
A new study on carrageenan, an ingredient key to delivering stability, texture and nutrients in many foods and beverages, demonstrates the ingredient does not induce inflammation in human cells as claimed by some critics.
The study, which was conducted by internationally recognized toxicologist and carrageenan expert Dr. James M. McKim Jr., was recently accepted for publication by the peer-reviewed journal Food and Toxicology. This study represents the culmination of two years of research that was unable to replicate any of the findings of carrageenan critics, including Dr. Joanne Tobacman, who claim the food ingredient contributes to certain adverse health outcomes.
Publication of McKim's study raises major questions about the validity of…
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