Technology Helps Maintenance Technicians Optimize Asset Use
CMMS dispatch system, condition monitoring tools and parts management are among the tools available to food manufacturers.
From a bean counter’s perspective, maintenance is a cost, and the less cost, the better.
From a production manager’s vantage point, maintenance technicians are the plant equivalent of ER doctors: If they aren’t on duty, machines are going to die.
Product out the door is manufacturing’s key metric, but maintenance technicians, engineers and other support personnel ensure the heartbeat of the plant. Demand for their services is high, as Food Processing’s 2017 Manufacturing Outlook Survey attests: 38.9 percent of participating food companies are actively recruiting maintenance technicians, and 54.8 percent are expanding in-house technical training, either as part of a total productive maintenance program or to groom the next…
Case History: New Cranberry Cleaning Line at Emblème Bears Fruit
Artificial Intelligence and Other Advances in Industrial Baking
Cannabis Edibles Manufacturers Wrestle with Growing-Pains Issues
Processor of the Year 2016: Leaner Manufacturing Network Emerging At General Mills
Case History: Tubular Cable Conveyors Move Coffee Beans Gently, Efficiently
3,000 lbs. of coffee beans must be conveyed daily through the processes at Porto Rico Importing.
"Coffee to go" at Porto Rico Importing Co. means shipping 3,000 lbs. of coffee per day to its four retail stores, mail order customers and wholesale accounts.
Porto Rico has been doing business in New York since 1907. The company roasts, blends, grinds and packages beans in its new Brooklyn roasting facility. Operations include roasting up to 150 lbs. of beans at a time, generating dozens of blends for wholesale and retail purchasers, grinding and degassing some coffee and loading products into 25- and 50-lb. burlap sacks for shipping.
Porto Rico receives green beans in bulk bags that are unloaded from a discharge station and hopper. The beans are manually weighed and transferred in batches up to 150 lbs. by a pneumatic conveyor into a…
Conveyor Options Expand To Meet The Needs Of Food Processors
Equipment Round Up: October 2015
MRO Q&A: Most Hygienic Method of Applying Conveyor Lubricant
Calculating the Cost of Conveyor Systems
Scheduled Downtime: Aseptic Trailblazer Reflects on Achievements in Food Engineering
Academia once was walled off from commercial enterprise. Ken Swartzel spent 40 years building bridges, and he isn’t done yet.
In the community of aseptic food technologists, Ken Swartzel is the lion in winter.
In lieu of riches, academic researchers usually have to settle for accolades, and the food engineer from North Carolina State University has received quite a few, including by his own count four industrial achievement awards from the Institute of Food Technologists. The recognition that flatters him most came this year, when Swartzel was named a fellow of the National Academy of Engineering, a group that counts Albert Einstein among previous honorees.
Swartzel concluded a 40-year tenure on the NC State faculty last year but hasn’t called it quits just yet. “I’m one of those that failed at retirement,” he confesses. “I cleaned out the attic, did…
Novel Technologies Provide Options to Conventional Pasteurization, Sterilization and Drying
One of Canada’s Biggest Bakeries Also Is One of Its Most Efficient
Tolling Services for High-Pressure Pasteurization Are Growing
Industrial Microwave Technology Inches Toward Mainstream
Bakery Trends Go Back to Basics
Whether in finished products or in use-at-home mixes, 'natural' is moving the baked goods category.
A stabilizing economy has cooled the baking and dessert mix category as consumers are no longer baking at home. Instead, they’re opting for more healthy and convenient prepared options at grocery stores and restaurants – which is great news for producers of baked goods.
Nevertheless, Mintel Group sees continued growth in baking and dessert mix sales through 2018. In fact, Mintel reports in its "Baking and Dessert Mixes U.S." research that close to half the people that use baking and dessert mixes do so to save time, while less than half use mixes because they simply taste good.
As for how mixes fit into the healthy eating trend, Mintel says “providing products that keep pace with general consumer health interests and developing…
Better Process Control Made Possible by Fresh Approach to Old Challenges
Brookfield Ametek Offering Practical Course on Viscosity Measurements
The course is offered at Brookfield Ametek's headquarters in Middleboro, Mass. and at major cities across the United States.
Brookfield Ametek is offering its Practical Course on Viscosity Measurements.
The course is designed to help viscometer users comprehend the functionality of their instrument, solve the mysteries of fluid behavior and Rheology, and create successful and repeatable viscosity test methods for use in both R&D and QA/QC environments.
The course is offered at Brookfield Ametek's headquarters in Middleboro, MA and at major cities across the United States. Space is limited and customers are encouraged to sign up early. An advanced course, Lab Day/Advanced Viscosity Test Methods is an on demand course covering more advanced viscosity topics utilizing sample testing.
Visit the Brookfield Ametek website today or call 800.628.8139 for course…
Walmart to Build Milk Processing Plant in Indiana
MRO Q&A: What is Causing Swaying Water Pipes?
2014 Processor of the Year: WhiteWave's Fluid Demand
Mixing Innovations Keep Beverages Flowing
Packaging Line Design: Balancing Speed vs. Flexibility
Whether packaging lines run fast and furious or take a slow and steady approach to the production race, a certain level of flexibility is required.
Just as machine-based processing lacks the flexibility of manual production but makes up for it in throughput, manual processes provide infinite flexibility but come with a loss in volume. Finding the sweet spot between the extremes is the world most food manufacturers live in.
Management at Dure Foods Ltd. has been engaged in that balancing act for most of its 38 years in business. The Brantford, Ontario-based copacker of dry blends does contract work for some of Canada’s biggest retailers and some of the world’s largest food manufacturers, but a good chunk of Dure’s production schedule is filled with orders from entrepreneurs and mid-sized food companies.
“The mixing of powders is not rocket science,” President Hunter Malcolm…
Packaging Improvements Occur When Film Suppliers And Machine Builders Collaborate
General Mills to Close U.K. Mix and Dough Facility
General Mills says it will close its mixing and dough manufacturing facility in Berwick, U.K. late this year.
General Mills, Minneapolis, said on Jan. 18 that it has completed a review on the closure of its manufacturing facility in Berwick, U.K. Employee representatives and union officials made the decision to close the facility by the autumn of 2016.
The company proposed closing the Berwick facility on October 29, and the decision was made to proceed with the proposal. The company will now begin the necessary phases to close the plant. The closure will impact approximately 265 positions. General Mills said it will provide severance and transition benefits to all affected employees.
Operated by General Mills since 2001, the Berwick facility manufactures baking mixes and refrigerated and frozen dough products.
Different Mixers for Different Food Blending Applications
Mixers Blend Power and Dexterity
Technical Advances Can Turn Utility Costs Into Savings
From steam generation to compressors to motor drives, inefficiencies in plant utilities can drive up costs and sap profitability. Technology that flips the equation can introduce needed change.
In the daily scramble to fill customer orders and make sure food defenses are functioning as intended, it’s easy for plant personnel to neglect facility upkeep and let infrastructure upgrades slide.
Chiller systems are among the biggest energy consumers for many companies, and inefficient performance and breakdowns can quickly magnify costs. Yet almost half (43 percent) of respondents to a survey conducted by Goodway Technologies say they do not use Eddy current testing to troubleshoot corrosion and scaling in tube walls, a maintenance shortcut that adds cost and can result in unscheduled downtime.
Assuming the fundamentals of preventive maintenance are being executed, plant managers and maintenance personnel can access a number of…
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
Paper Packaging Law Seminar
Law firm Keller and Heckman will hold its second annual Paper Packaging Law Seminar April 4-5 in Atlanta.
Law firm Keller and Heckman will hold its second annual Paper Packaging Law Seminar April 4-5 in Atlanta. This course will address food-contact regulatory issues relevant to food processors, as well as their paper producers, additive suppliers, converters and downstream customers.
The program includes an introduction to food-contact paper regulations in the U.S. and abroad, as well as insights on advanced topics, such as regulatory considerations for printing inks used on paper, legal and technical requirements for recycled paper and FSMA considerations for food grade cellulose. There also will be a presentation from an FDA official.
See www.packaginglaw.com/events/paper-packaging-law-seminar or call 202-434-4174.
Wild Planet Foods Reaches $1.7 Million Settlement in Underfilled Tuna Suit
Americans Opt for Premium Chocolate
Packaging With a Heart and Sense of Humor
Magnet Applications Advances 3D Printed NdFeB Magnets
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
GFSI Launches First Awards Program
The Global Food Safety Initiative (GFSI) announces a food safety award program launched ahead of February's Global Food Safety Conference in Houston.
The Global Food Safety Initiative (GFSI) is celebrating continuous improvement in food safety systems with a new award program launched ahead of February's Global Food Safety Conference in Houston. The awards coincide with food businesses throughout the supply chain looking to further strengthen their food safety systems, meet new regulatory requirements, expand market access and reinforce consumer confidence in the safety of the products they buy.
"At GFSI, we want to raise the profile of companies around the world implementing this capability building program and celebrate the work that's already having an impact," said Véronique Discours-Buhot, GFSI's director at The Consumer Goods Forum.
This first GFSI award puts the spotlight on…
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
USDA Finalizes Food Safety Standards for Poultry
3 Steps To Help Your Company Prepare for the New FDA Food Label
With an updated Nutrition Facts Panel due for 2018 compliance, now is the time to start planning.
In May 2016, the FDA released its final rules for the updated food & beverage labels. These changes are revisions to the Nutritional Labeling and Education Act (NLEA) of 1990. Most producers will be required to adhere to the new rules within two years (2018), though producers that earn less than $10 million per year in revenue will have until 2019 to meet the changes.
The updates will have a major impact on food & beverage producers and their products. Some of the specific changes include:
Changes in required nutritional information, such as a new added sugars declaration and changes to daily values and vitamins
New record-keeping requirements
Changes to serving sizes
Here are some things to put on your to-do list:
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
Power Lunch: Overcoming Food and Beverage Labeling Lawsuits
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
MRO Q&A: Building a Culture of Maintenance Work Safety
IBM, Mars to Improve Food Safety by Cataloging Food Bacteria
Key Technology machines for cleaning, sorting and sizing help get a cranberry processor into the high-end market.
Emblème Canneberge is a young cranberry processor with deep roots. Backed by three cranberry growing families with many years of experience, Emblème was founded in 2016 to add value by offering frozen product of superior quality. Unconstrained by pre-existing operations, they designed a state-of-the-art facility, which started up in October.
Emblème sells its high quality frozen cranberries in bulk totes that weigh 1,200-1,300 lbs. to customers that sweeten and dry them for other food processors. High-quality frozen cranberries in 20- and 40-lb. boxes are sold directly to food processors making sauces and other products.
“We’re in business to add value," explains Vincent Godin, president of Emblème. "We add value when we clean and…
New Antimicrobial Treatments Are Enhancing Food Safety in the Plant
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…
WLF Asks Supreme Court to Rein In 'Responsible Corporate Officer' Doctrine
Public interest law firm says sentences too harsh in 2010 egg salmonella outbreak.
Washington Legal Foundation (WLF) on Feb. 9 asked the U.S. Supreme Court to review (and ultimately overturn) a divided Eighth Circuit ruling that upheld prison time for two executives of Quality Egg LLC under the “responsible corporate officer” (RCO) doctrine.
WLF called it a rare instance of strict supervisory liability in criminal law. In a brief filed in United States v. DeCoster, WLF argues that by imprisoning the defendants based on employee misconduct they were unaware of, the court's decision expands the RCO doctrine far beyond what Supreme Court precedent or the Due Process Clause permits.
The case arises from the sentencing appeals of Austin and Peter DeCoster, the former CEO and COO, respectively, of Iowa-based Quality Egg.
Top Food Safety and Regulatory Concerns for 2017
USDA Seeks Comments for Organic Check-Off Program
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
Clif Bar’s products focus on healthy snacking. Its new bakery focuses on the health and well-being of workers, the community and Mother Nature.
Corporate sustainability programs sometimes are viewed with suspicion, a contrivance and PR posture more than a sincere desire to be green. In the case of Clif Bar & Co. and its first production bakery in Twin Falls, Idaho, organizational bona…
Land O'Lakes Forms Sustainability Division
Understanding Food and Beverage's Wastewater Solutions
Coca-Cola to Reach 100 Percent Water Replenishment This Year
Treehouse Foods Reorganizes, Renovates
Treehouse Foods reorganizes and renovates its operations to better serve the market for private brands after disappointing sales in 2016.
Struggling during the third quarter of fiscal 2016, Treehouse Foods, Oak Brook, Ill., is reorganizing in efforts to better serve the market for private brands. Treehouse now has a five-division structure – Baked Goods, Beverages, Condiments, Meals and Snacks. The changes position the operating companies into a single, customer-facing approach and will realign sales teams from their present sales channel orientation to a product category basis, according to the company.
TreeHouse cut its profit forecast, and said it will also reorganize its executive staff, close a manufacturing plant and scale back operations at a cereal plant in Battle Creek, Mich., to cope with disappointing sales. Entering 2017, year two of the company's…
Trump to Nominate Sonny Perdue as USDA Secretary
Trump Still to Decide USDA Nominee
Amplify Snacks Welcomes Kellogg VP DeGrace, Promotes Telford
2014 Salary and Job Satisfaction Survey: So Happy Together
Power Lunch: The Path Toward Sustainable and Pesticide-Free Cacao
Latest innovations can improve sustainability in cacao production and enhance brand value of chocolate.
If you stumbled upon a five-dollar bill on the sidewalk, couldn’t find its owner and then had an intense craving for quality chocolate, which would you rather buy: chocolate in a conventional package or a beautifully wrapped product that provides details about the origin of the cocoa, the farmers who cultivated it and the techniques used to eliminate pesticides?
A brand’s story plays an important role in establishing its value. Increasingly, a brand’s sustainability attributes are a strategic differentiator that enables food companies to connect with consumers and drive brand loyalty. For chocolate, many of the world’s largest manufacturers are already taking meaningful steps to improve social and environmental responsibility…
Driving Sustainability in the Vanilla Supply Chain
What a Trump Presidency Might Mean to the Food and Beverage Industry
Goya Foods Opens Sustainable Production Facility
With a separate added sugar listing and other changes, the new Nutrition Facts panel will require some work, and perhaps reformulations, before the 2018 effective date.
In May 2016, the FDA announced the Nutrition Facts Panel will get a makeover, the agency's first revisions to the Nutritional Labeling and Education Act (NLEA) of 1990 in more than 20 years. Most food and beverage processors will have to comply with…
2017 Food and Beverage Industry Outlook
What The New Food Demographics Mean for Food and Beverage
2015 Manufacturing Trends Survey
2014 Food and Beverage Industry Outlook
Whole Foods To Close Nine Stores, Lowers Forecast
2016 Capital Spending Report: Partners in CapEx
2015 Capital Spending Report: Expansion on the Menu
2014 Capital Spending Report: New Projects Line Up
Scheduled Downtime: Agricultural Subsidies Spur Pork Supply Chain Growth in Michigan
Farmers drive plan to create more favorable hog and bean pricing and to weaken processors’ grip on the market.
It’s generally assumed that increased demand drives capacity growth, though over-capacity in U.S. food production can put a damper on new plant projects.
Business decisions are more complex, of course, and another consideration in greenfield projects is economic development incentives. A case in point is the hog processing facility being built in Coldwater, Mich.
Clemens Food Group heads the $255.7 million project, with plenty of involvement from hog farmers in Ohio, Indiana and southwestern Michigan. The Michigan contingent laid the groundwork several years ago, aided by state economic development authorities who underwrote a feasibility study. Their involvement helps explain the $33.8 million incentive package that the Michigan…
Moody's Raises its Outlook on Packaged Food Sector
Why American Companies Should ‘Just Say Yes’ to Colombia
New Markets Tax Credit Can Help With Construction
Kellogg Could Axe 1,100 Jobs in Exiting DSD Model
PepsiCo Plans R&D Expansion, Renovations in New York Campus
Mars to Invest $900 Million in U.S. Supply Chain
Nestlé USA To Move Headquarters To Virginia
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
Product Focus: Condiments
We take a look at what's adding an extra dash of flavor to foods with this product focus on condiments and dressings.
Americans continue to discover the culinary adventure available from specialty foods including the broad category of condiments, which ranges from wing sauce and salsa to mayo and mustards. Specialty foods are becoming a larger, more integral part of the American diet, according to “Today’s Specialty Food Consumer,” an annual report from the Specialty Food Assn.
The $120.5 billion industry saw specialty food consumption jump significantly in 2016, with 60 percent of consumers across all age groups saying they have bought a specialty food in the previous six months, up from 47 percent in 2015. Specialty foods are defined as foods or beverages of the highest grade, style and/or quality in their respective categories. Their specialty…
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
Ingredients for Bone Health
Bone health is closely connected to diet. Incorporating vitamin D, minerals such as magnesium and compounds like polyphenols into food & beverage formulations helps protect and build bones.
If you live in North America, chances are good you don't get enough vitamin D. And when food companies want to focus on products that enhance bone health, incorporating vitamin D is a good way to do it. About 42 percent of Americans are deficient in…
Ingredients for Bone Health 101: Understanding the Science of the Human Body
Ingredients for Heart Health
Ingredients to Boost the Brains of Baby Boomers
Campbell Soup Supports 'Potassium Salt' Rewording
Support grows for NuTek's FDA petition; potassium chloride could solve two heart problems.
Campbell Soup this week sent a letter to the FDA supporting a six-month-old petition asking the agency to allow salt replacer potassium chloride to be listed on ingredient labels as "potassium salt."
NuTek Food Science LLC, a producer of potassium chloride and other salt substitutes, filed the citizen petition with the FDA back in June arguing that "many consumers are confused and/or misled by the name potassium chloride" and they "misassociate it with chlorine or other chemicals."
Campbell added that it's done research that reveals consumers are more likely to buy products with "potassium salt" on the ingredients list than "potassium chloride." A spokesman for the soup company said other food processors also have voiced their support for…
FDA Delays Sodium Reduction Guidelines
Golden Enterprises and Utz Quality Foods to Merge
Illinois Lawmakers Propose State Tax on Sugar-Sweetened Beverages
Hershey Names Michele Buck New President/CEO
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
Reviewing the Food Safety Milestones of 2016
Bayer is Buying Monsanto in a $66-Billion Deal
Enjoy Life Foods Opens New Plant in Indiana
The free-from bakery expands with the opening of a 200,000-sq.- ft. allergen-friendly production facility in Jeffersonville, Ind.
Enjoy Life Foods officially opened its new allergy-friendly bakery on Sept. 8. Located in Jeffersonville, Ind., a few miles north of Louisville, the plant is home to what Enjoy Life says is North America’s largest dedicated allergy-friendly bakery. The facility will produce hundreds of millions of products a year for people around the world with food allergies.
The Jeffersonville site boasts 200,000 sq. ft. of production capacity and will continue the company's commitment to producing and packaging all of the brand’s baked free-from products, including cookies, snack bars, chocolate bars, baking chocolate, baking mixes, and savory snacks. The products are currently available in the U.S. as well as global markets in Canada, South…
Free-From Foods Have Become a Movement
Sweets & Snacks Expo Calls For New Product Entries
Processed Meats Are Improving Their Image
Energy Foods Witness a Renewal
Three Notable Advancements in Dairy Processing
Dean Foods To Elevate Ralph Scozzafava to CEO
Dairy Farmers Ask USDA for Help With Cheese Glut
Cal-Maine Foods to Acquire Egg Production Assets of Foodonics
How to Choose the Right Oil for Your Product Formulations
John Sandbakken, Executive Director of the National Sunflower Association, addresses questions from food manufacturers on what to consider when choosing an oil for product formulations.
As the demand for cleaner labels continues to grow, many food manufacturers are looking more closely at the ingredients in their products and the type of fat or oil requires important consideration
Q. Have you considered switching to a non-GMO oil?
A. With greater consumer interest in non-GMO ingredients, and with 89 percent of Americans indicating that they would like some form of GMO-labeling on their food¹, a non-GMO oil, such as sunflower oil, will contribute to a cleaner product label and could give your products a competitive advantage.Q. Does your product need a fat or an oil that will give it a longer shelf life?
A. Some fats and oils have a high Omega 3/linolenic fatty acid content. While these fatty acids could potentially add…
Not All Fats and Oils Are Created Equal
President-elect Trump names Sonny Perdue as his choice for secretary of agriculture, the last appointee named to Trump's proposed cabinet, two days before his inauguration.
President-elect Donald Trump tapped former Georgia governor Sonny Perdue as his choice for secretary of agriculture, the last appointee named to Trump's proposed cabinet, just two days before the inauguration. The nomination could be officially announced as soon as Thursday, according to Reuters. Perdue's nomination must be confirmed by the Republican-led Senate.
Selecting a former Georgia governor over candidates from the Midwest, which dominates agricultural exports, Trump eschewed candidates from major Farm Belt states that produce the bulk of crops such as corn, soybeans and wheat, which dominate agriculture exports, Reuters reports. Georgia is a key producer of crops such as cotton and peanuts.
"I am proud and honored to be joining…
New Product Trends for 2017
Future Pulse of Pulses, Beans and Legumes
Product Focus: Ancient Grains
Processor of the Year 2016: General Mills
Food Companies Putting a New Spin on Formulating Snack Foods
Snacks are big business as consumption escalates. New spins on familiar formulations plus category breakers feature clean, free-from and plant-based ingredients as well as snazzy flavors.
As food companies know, many consumers are replacing meals with several snacks throughout the day, reflecting the realities of the times. Time-pressed lifestyles have cut or eliminated prep in the kitchen, though the need for better-for-you options remains strong.
We're snacking more, and more often, not just occasionally. As snacks quickly become a necessity, they require portability, convenient packaging and sustenance to keep us going all day long.
IRI Worldwide (www.iriworldwide.com) says this tremendous growth in snacking offers vast opportunities for product developers. What IRI defines as core snacking realized solid growth in 2016, at an increase of 3.4 percent over 2015, though additional snack categories continue to crop up.
B&G Food Purchases ACH Food's Spice Business
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Campbell Soup Co. Makes Management Changes in its Fresh Division
Plant Protein Popularity Picks Up
Libby's Launches Microwavable Pouch for Vegetables
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
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The Hunger for Vegan, Vegetarian Foods
Abbott Labs Launches Snack Bars
Small but mighty, pulses are low-fat, packed with filling protein and fiber, as well vitamins and minerals, such as iron, zinc, folate, and magnesium. They're grabbing the spotlight in foods from main courses and sides to snacks.
Food and beverage formulators should have their collective fingers on the pulse of pulses. Those starchy morsels of vitamin-packed health benefits, a subcategory of the legume family, are generally considered superfoods. High in protein and fiber, with antioxidants and carbohydrates but low in fat, they're more popular than ever for their filling, texture-giving, free-from advantages.
First, some definitions. Legumes are the plants whose fruit is enclosed in a pod. They include alfalfa, clover, fresh peas, lupins, mesquite, soy and peanuts. Pulses are the dried seeds of legumes, actually just several varieties within the legume family, according to Pulse Canada (www.pulsecanada.com). Dried peas, edible beans, lentils and chickpeas are the…
Tyson Creates Investment Fund for Alternative Proteins
Lawsuit Against General Mills Advances Over Cheerios Protein Cereal
Product Focus: Vegetarian Foods