MRO Q&A: Should the Industrial Internet of Things Be on Your Radar?
Our plant maintenance expert suggests: Develop an operational needs plan pertaining to what is being touted -- before you hear any sales presentations -- to see if it makes sense for your company.
Question: I am a plant engineer of a baking operation with responsibilities for two different facilities. I have heard a lot about the next big thing being the industrial internet of things (IIoT) but frankly, I'm not sure what I should be doing, if anything, to get ready for it. Any guidance you can offer would be greatly welcomed.
Answer: The IIoT topic has been front and center for the past year, and there has been a huge amount of hype surrounding its potential capabilities. This topic, along with others -- the need for greater bandwidth, cloud-based applications, better and more comprehensive connectivity, greater storage capacity along with the benefits of big data -- have been in the news over the past year or so.
TreeHouse Foods Inc.
A Food Processor Explains Storeroom Expectations to his Vendors
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MRO Q&A: Most Hygienic Method of Applying Conveyor Lubricant
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
Conveyor Upgrades Now Focusing More on Food and Plant Safety
The Search For The 'Ideal' Conveyor
Bakeries Strive for Clean and Green
Tolling Services for High-Pressure Pasteurization Are Growing
Pasteurization with high pressure is becoming a mainstream process, particularly for juice and food companies seeking clean labels. A national network of service providers is developing to serve them.
When it comes to clean labels, U.S. macro breweries could teach better-for-you food companies a thing or two.
Beginning in the 1960s, big beer companies switched from hop cones to chemically extracted hop oil to impart some bitterness in their lagers. Hexane and methylene chloride were the organic solvents of choice, but breweries wanted something cleaner.
The answer, beginning in the early 1990s, was carbon dioxide. When heated to 304°F inside an autoclave chamber and subjected to several thousand pounds of pressure, CO2 becomes a supercritical fluid that captures the aromatics and bitterness of the hop.
Washington’s Yakima Valley grows 80 percent of America’s hops. It is home to three supercritical extraction plants, including John…
Industrial Microwave Technology Inches Toward Mainstream
Food Manufacturers are Diving Deeper Into Ethnic Foods
Dehydration: Which Option is Best for Your Food Processing Plant?
Ice Cream With an International Flavor Twist
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…
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
How Well Do You Know IP69K?
Many food and beverage applications demand this highest level of washdown protection.
The IP69K rating is for applications where high-pressure and high-temperature washdowns are used to sanitize equipment. The IP69K test specification was initially developed for road vehicles, especially those that need regular intensive cleaning (dump trucks, cement mixers, etc), but has been widely adopted in the food and beverage industries as a test of products to withstand sanitary washdown.
The Ingress Protection (IP) rating system is an internationally recognized scale that relates to proven protection against environmental factors such as liquids and solids. It's a part of the IEC 60529 rating system. Products rated to IP69K first must be impervious to dust, but also must be able to withstand high-pressure and steam cleaning. To be…
3D Printing and Root-Cause Analysis Improve Machine Uptime
Assessing Motors' Optimized Power Packages
Rare Earth and Power: Advanced Magnets May Improve Future Motors
Food Production Motors Running High and Dry
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
Voluntary or Mandatory? Senate Faces Off on GMO Labeling
Campbell Soup Calls for Mandatory Genetically Modified Labeling
Packaging With a Heart and Sense of Humor
Grocery Manufacturers and Battelle Fight Economically Motivated Adulteration
Are You Ready for the Industrial Internet of Things?
IBM and Mars Are Applying Metagenomics to Food Safety
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
USDA Finalizes Food Safety Standards for Poultry
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…
Robots Add Safety and Flexibility for Manufacturers
Food Safety Case History: From Farmers Market to SQF
Continuous Improvement in Metal Detection
Days after Senator Pat Roberts got the 'go' on his voluntary GMO labeling bill, a mandatory GMO labeling bill has been proposed by Senator Jeff Merkley.
Just days after Senator Pat Roberts, chairman of the Senate Committee on Agriculture, Nutrition and Forestry, got a nod on his voluntary GMO labeling bill from the Chairman's Mark on Biotechnology labeling solutions with a bipartisan vote of 14-6, select Democrats in the U.S. Senate introduced legislation rivaling Roberts' bill, which would block states from issuing mandatory GMO labels and prevent the implementation of state-by-state labeling legislation.
The rush to act stems from a Vermont labeling law set to take effect July 1. Vermont is set to require such labels this summer, and other states are considering similar laws.
The Democrats, led by Senator Jeff Merkley, launched what they call a "common sense" alternative that Merkley…
Food and Beverage Industry Outlook: Five Important Issues for 2016
FDA To Require Craft Beer To Have Nutritional Labeling
Grocery Manufacturers Reveal SmartLabel QR Code
Tax Deductions, Rebates Favor Conversion to LED Lighting
Special considerations attend lighting selection in food plants, but the bottom line is optimum illumination in the most cost effective, lowest maintenance means possible.
The flip of a switch is one of the easiest tasks for a human being, and even that action often is unnecessary in today’s food production environment. Small wonder, then, that illumination often is taken for granted.
Light has multiple applications in food production. It’s an essential part of vision systems for product inspection, and the UV segment of the spectrum is effective at killing microbes and attracting pests. The primary use of lighting, of course, is enabling workers to see what they’re doing, and that necessity does not come cheap. Darigold, a Seattle-based dairy processor and a partner in the U.S. Dept. of Energy’s Better Plants Challenge, estimates that lighting accounts for 38 percent of its electricity use.
MRO Q&A: The Proper Protocol for Monitoring Compressed Air
MRO Q&A: Which Maintenance Type is Best for our Equipment?
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
MRO Q&A: Building a Culture of Maintenance Work Safety
IBM, Mars to Improve Food Safety by Cataloging Food Bacteria
Dole Foods Withdraws Salad in Canada, U.S. in Deadly Listeria Outbreak
New Antimicrobial Treatments Are Enhancing Food Safety in the Plant
Supreme Court Rules Against Tyson
Adding Ingredients Under Vacuum Prevents Air Inclusion
Adding ingredients under vacuum and other solutions to mixing and blending challenges.
Air is great stuff for breathing and inflating basketballs, but a genuine nuisance when you are adding dry powder to a liquid. More and more powders are entering the food processing mix, a by-product of delivering more nutrient- and flavor-packed products to the health-minded masses. Beverage formulations in particular are becoming more complex.
"We are able to reduce the air in our mix by going to equipment that brings powder in under the liquid via vacuum," says one processor whose company has profited from a co-packing relationship to produce a major brand of isotonic beverage. The equipment is of recent vintage, he notes, and he wonders why the solution took so long to come to the fore.
Admix's VacuShear provides vacuum conveying and…
National Academies Report Pronounces GMOs Safe … With Qualifications
Finds no concerns for health of humans or butterflies, but does question the rise of herbicide-resistant weeds.
"An extensive study" by the National Academies of Sciences, Engineering and Medicine, released May 17, which generally pronounced genetically engineered (GMO) crops safe, undoubtedly will fortify pro-GMO forces but dissuade no one in the anti-GMO movement.
The report "found no substantiated evidence of a difference in risks to human health between current commercially available genetically engineered (GE) crops and conventionally bred crops, nor did it find conclusive cause-and-effect evidence of environmental problems from the GE crops," it summed.
"However," the report added, "evolved resistance to current GE characteristics in crops is a major agricultural problem." And the sentence before that one acknowledged "the inherent difficulty…
Land O’Frost's Butts Wins Lifetime Achievement Award
Dean Foods' Milk One of Top 10 Most Successful 2015 Launches, Says IRI
Chipotle Hires Food Safety Consultants, One a Former FDA Official
What to Expect from The Food Regulators in 2015
Editor's Plate: Food Processors Like Kraft Are Practicing 'Stealth Reformulations'
Nestle and Hormel, too, are moving bad ingredients first, announcing it later.
There’s been an interesting trend in food and beverage product development this year: Cleaning up product formulations without telling consumers about it. At least not at first.
“It’s changed … but it hasn’t” is how Kraft Heinz touted the quiet reformulation of its classic blue box Kraft Macaroni & Cheese Dinners in April. “Now it has no artificial flavors, preservatives or dyes.” And hasn't for about six months, only Kraft hasn't told the consuming public till now.
To me it seems that for the two previous years I heard a lot of promises for label clean-ups but with far-off dates (“by the end of 2017, we will have…”). Actual reformulation activity seemed to pick up at the end of last year. And while I think other…
FDA Reverses Stance on Kind's Use of 'Healthy' on Labels
Changing Times in Weight Management
Working With the New Dietary Guidelines
Processed Meats Are Improving Their Image
Understanding Food and Beverage's Wastewater Solutions
From simple to sophisticated, many wastewater solutions are available to food and beverage processors.
Water treatment is not a core competency in food and beverage production. When manufacturers think of it at all, it’s usually because circumstances have conspired to make it too big a problem to ignore.
That moment arrived two years ago for Oland Brewery, when its wastewater discharge threatened to overwhelm the Halifax municipal treatment plant and force the Nova Scotia city to release water with levels of biological oxygen demand (BOD) and total suspended solids (TSS) into Halifax Harbor that would exceed national and provincial limits.
To build up a reserve if they were forced to upgrade the municipal plant, Halifax officials served Oland notice that surcharges would quintuple to almost $1 million annually, based on then-current BOD…
Organic Food May be the New Look of Healthy
Coca-Cola to Reach 100 Percent Water Replenishment This Year
Is Energy Efficiency Taking a Back Seat in Food and Beverage Manufacturing?
How 'Natural' Food Preservation Works
ConAgra Agrees to Sell Spicetech Flavors and Seasonings to Givaudan
ConAgra Foods says it has agreed to sell its Spicetec Flavors & Seasonings business to Givaudan for approximately $340 million.
ConAgra Foods, Inc., Omaha, Neb., announced on May 23 it has entered into a definitive agreement to sell its Spicetec Flavors & Seasonings business to Givaudan for approximately $340 million.
"We are committed to becoming a more focused and higher performing company in order to drive greater shareholder value," stated Sean Connolly, president and CEO of ConAgra Foods. "Divesting Spicetec is the latest action we have taken that will allow ConAgra Foods to invest resources into our core product portfolio to drive sustainable growth. We truly appreciate the contributions of the Spicetec employees and look forward to having an ongoing relationship with them as a key supplier to ConAgra Foods."
Givaudan, Cincinnati, a global fragrance and…
Schwan’s Consumer Brands Names Chief Growth Officer
Chobani Hires New CFO, Discusses IPO
2014 Salary and Job Satisfaction Survey: So Happy Together
Two Organic Cooperatives Partner
CROPP in the U.S., OMSCo in Europe look to the future together
One of the leading organic farmer cooperatives in North America, Organic Valley/CROPP cooperative, and a leading European organic dairy cooperative, the Organic Milk Suppliers Cooperative (OMSCo), on Nov. 5 announced an international partnership. Both have significant processing capabilities.
They called it an "historic agreement, in which the two cooperatives will take a membership in each other’s organization while retaining each cooperative’s independence will provide international opportunities and domestic flexibility, offering access to new markets, products, technical expertise and sharing of best practices in organic dairy farming."
“OMSCo and CROPP are the two largest dedicated organic dairy pools in the world, with a…
Is the Upswing in Organics Leveling Off?
2015 Green Plant of the Year: Tasteful Selections
2015 Green Plant of the Year: Planters Goes Nuts for Sustainability
Report: CPG Industry Struggled in 2015; Growth Expected in 2016
Driving growth was challenging for the packaged foods industry in 2015, says a new report from IRI. But its new report sees better days in 2016.
Driving growth was a challenge for the consumer packaged goods (CPG) industry in 2015, according to a new report from Chicago-based market research firm IRI. Manufacturers and retailers had to deal with the ebbs and flows of the economy and its impact on consumer spending as well as the increased demands of digital-savvy shoppers.
IRI’s latest Times & Trends report called "Taking Stock of CPG Past and Future: Gear Up Now for a Year of Growth," evaluates the lessons learned last year and provides insight into several key trends it says should boost growth in 2016.
The trends for 2016 include keeping a pulse on ethnic diversity, harnessing insights on consumers' online shopping habits and focusing on quality versus quantity of…
Departures Change Execs at Smucker
2015 Manufacturing Trends Survey
2014 Food and Beverage Industry Outlook
Hormel Foods Buys Justin's Nut Butters
2016 Capital Spending Report: Partners in CapEx
2015 Capital Spending Report: Expansion on the Menu
2014 Capital Spending Report: New Projects Line Up
Tax Breaks Are Good-Faith Gestures, Not Determinants of Where to Build a Food Plant
Dozens of objective and subjective considerations enter into decisions on where to build a food plant.
Money talks, idle chatter walks, as polite society says. And the final stage of a new-plant siting decision or an existing-plant expansion usually is a discussion with local officials about the package of grants, tax abatements and training assistance they can provide a food or beverage manufacturer.
Transportation, available land and a workforce with the skills and education needed to run a modern manufacturing facility are the top priorities for food and beverage companies. Nowadays, financial incentives play an icing-on-the-cake role, suggests Don Cunningham, CEO of Lehigh Valley Economic Development Corp., the Bethlehem, Pa., agency responsible for attracting businesses to eastern Pennsylvania.
Food manufacturers are one of…
States Woo Food Companies with Generous Financial Incentives
Power Lunch: 35 Food and Beverage Business Opportunities in Cuba
Amazon To Launch Private Label Foods
Smaller Food and Beverage Companies Take on Big Ambitions
JAB Buys Krispy Kreme For $1.35 Billion
Smaller, more nimble food processing plants offer something different.
The decision to build a new food plant is typically made with one or more broad company goals in mind. Chief among them are increased capacity, strategic location, utilization of advanced technologies and the quest for bottom-line efficiencies. Before plant design can begin however, a food company must have a clear vision of whether the plant will lend itself to high throughput or flexibility.
Large food processors with dozens of plants will certainly have a mix of old and new and large and small facilities. But those kinds of companies are the most likely to also have one or two mega-plants in the portfolio, says Harlan Vandeschulp, president of Gleeson Constructors & Engineers LLC (www.gleesonllc.com), Sioux City, Iowa.
2012 Capital Spending Report: Greek Yogurt Plants are Stacking Up
Paying Homage to the Small Builders
Extreme Makeovers for Processing Plants
Architects, Engineers and Construction Firms
There's No Bad Time for Snack Foods
Americans are having a real snack attack. Sales are soaring and snacks are moving beyond regular eating occasions with new portions, benefits, flavors and convenience. They're also made of healthier foods that provide more energy and nutrition.
Snacks are enjoying rapid growth, turning meal times on their ends. As dining habits change to grazing all day long, snacks are rising in importance in terms of meal occasions and frequency. Their popularity is driven by the quickening pace of life, and soaring personal and professional demands that leave many consumers with little time to cook. Households are smaller, allowing for more flexibility around meal times and sizes, and the growing acceptance of snacks as part of a healthful diet are prompting consumers to broaden their definitions of snacks and to consume them more often.
Market channels and where and when we snack are also changing. Conservatively, snacks are eaten at least once a day by nearly 83 percent of Americans in 2016,…
Hormel Launches Foods for Cancer Patients
Making Foods Transparent
2014 R&D Survey: Open to New Ideas
Call for Nominations: 2015 R&D Teams of the Year
What Is the Future for Synthetic Colors?
Their use undoubtedly will fade over time, but synthetics continue to shine in some applications.
The future of synthetic food colors may not be so bright, as more companies are moving to natural colors to appease consumers. Many artificial colorants have already been banned, starting the 1950s, when kids were getting sick on Halloween candy…
Jelly Belly Candy Adds Organic Line
What's Next in Ingredients?
Clean Slate on Clean Labels
Food Color Evolves As Consumers Push for Cleaner Labels
Critical Ingredients for Men's Health
Prebiotic fibers, co-Q10, choline, K2 and other vitamins are needed to keep brutes healthy.
Gender inequality isn’t just a women’s issue. When it comes to developing products to promote healthier bodies, men often get shortchanged. With pregnancy, menopause, breast health, cancer, fertility, aging, beauty from within and even depression, it seems women are the center of attention for most health foods and beverages.
If you go by advertising alone, men apparently care only about cars, beer and grilled meat. OK; that's largely true, but men do have unique health concerns and can benefit from functional foods.
According to the Centers for Disease Control, while cancer, heart disease and diabetes-related diseases are the leading causes of death for both men and women, by percentage more men die of each of these conditions than…
Ingredient Trends 2016: Fierce Flavors, Imaginative Ingredients
Ingredient Manufacturers Do Flavors a Favor
Gluten-Free Products Are Going Gangbusters
Reese's New Cup on the Block Takes Sweets & Snacks Top Award
Hershey's Reese's Stuffed with Pieces Peanut Butter Cup, debuting later this summer, took Best in Show at the Sweets & Snacks Expo's Most Innovative New Product Awards.
Hershey's new Reese's Stuffed with Pieces Peanut Butter Cup, which will debut on store shelves later this summer, took the top honor of Best in Show May 25 at the Sweets & Snacks Expo's 2016 Most Innovative New Product Awards. The honor is given to the product judged as having the best overall score determined by a select panel. Hosting the event was Supermarket Guru Phil Lempert, who noted this year saw more than 320 products enter the awards program.
The contest's category winners follow:Chocolate: Ferrero Grand Rocher; Ferrero USA, Inc. Non-Chocolate: Starburst Gummies Originals, from William. Wrigley Jr. Co. Seasonal: Turtles Eggs by DeMet’s Candy Co.Novelty/Licensed: Dippin’ Dots Redberry Sherbet with Sour Patch Kids, from…
The 2015 Dietary Guidelines: Shifts Need to Happen
Flavor Trends: Soups Ladle Up the Flavor
Hershey Acquires barkTHINS Maker
Sweets & Snacks Expo Calls For New Product Entries
Pepsi Moves Sugar Sweetened Fountain Drink to Cans
Five Controversial Ingredients: Should You Avoid Them?
Foods for Aging Baby Boomers
Heart health and risks of diabetes, cancer and obesity figure prominently as baby boomers age. Many look to food for solutions.
The baby boomer generation is retiring, developing health ailments and becoming empty nesters, all of which is changing how they (should) eat and drink. While a slower metabolism and lower energy requirements might mean eating less, lower…
Fermentation Growing in Popularity as Ingredient Resource
Probiotics Showing Growth in the Food and Beverage Market
Functional Foods: Health and Marketing Potential
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
Is Your Packaging Ready for Vermont GMO Legislation?
Dannon Will Label for GMOs by 2018
Vermont’s GMO Labeling Law Requirements
Editor's Plate: Refusing to Label GMOs is Like Saying ' None of Your Business!'
Do you have a clever, new confection or snack? Find out by entering this competition.
Submissions are being accepted for the Sweets & Snacks Expo’s Most Innovative New Product Awards, now in its fifth year. Hosted by the National Confectioners Association, Washington, the confectionery and snack industry’s premier show features more than 200 new exhibitors, and in 2016, a new second hall.
With an average of 300 item submissions every year, the Most Innovative New Product Awards provides exhibitors with an opportunity to showcase their new products to the more than 16,000 show attendees. The awards highlight innovative ideas, concepts and products.. "At Edward Marc Brands, innovation has become a pillar of our success," says Chris Edwards, COO of Edward Marc Brands, whose product, Milk Chocolate Peanut Butter…
Energy Foods Witness a Renewal
Dean Foods' Dairy Pure milk is named one of 10 Rising Stars by Information Resources, Inc.
DairyPure milk, a Dean Foods product, has been selected as one of 10 Rising Stars by Information Resources, Inc., which says there are around 12,000 new product brands launched every year.
"IRI's Rising Star analysis has a strong history of providing an early heads-up on the New Product Pacesetters of the year to come," says Larry Levin, IRI's executive vice president. "Of the thousands of food and beverage products launched that have already entered the market this year, only 10 of the most powerful market entries are selected for this prestigious honor. As an IRI 2016 Rising Star, DairyPure is among the highest-performing and hard-hitting launches of the current year and it is setting the tone for those that will follow."
Launched a year…
Will Spicy Dairy Foods Catch Fire?
Nestle Creates Frozen Food Venture With R&R Ice Cream
Approval came on a technicality, but bigger discussion of 'healthy' fats continues.
Kind Healthy Snacks today (May 10) said it was notified by the FDA that it can resume using the term "healthy" on its packaging – mostly the results of semantics, but partly an acknowledgement that some fats can be good fats.
The agency sent Kind a warning letter in March 2015 requesting removal of the word healthy from the back panel of four product wrappers and its web site. The regulation cited states in part that snack foods labeled with healthy as a nutrient content claim can’t have more than 3g of total fat or 1g of saturated fat per serving. Nuts, a primary ingredient in Kind bars, contain nutritious fats that exceed those amounts.
While the company initially responded by removing "healthy" from the four wrappers, it maintained…
Omega-3 Consumption Reduces Likelihood of Early Preterm Delivery
The New Wave of Ethnic Foods
Abbott Labs Launches Snack Bars
Abbott Laboratories, known for heart stents, medical and diagnostic equipment, expands its food and nutrition business with ready-to-eat snack bars under the Curate brand.
Abbott Laboratories, a north suburban Chicago-based healthcare company primarily known for heart stents, medical and diagnostic equipment, is expanding its food and nutrition business with the introduction of a line of ready-to-eat snack bars under the Curate brand.
As snacks and smaller meals continue to be a big part of daily diets, people continue to look for nutritious snacks made with wholesome, real food ingredients – as well as rich, complex flavors. The company said it had this in mind when developing Curate snack bars.
Better known for medical devices and drugs, Abbott is no stranger to the supermarket. It has a long heritage in baby nutrition with Similac formula and makes Pedialyte and Ensure products, as well as nutrition…
Processors Slip Health Into Treats for the Holidays
Hot Flavors Add Extra Spice to Today's Food and Beverages
After the meteoric success of sriracha, there doesn't appear to be a limit on how hot foods can go.
Global travel, immigration and more adventurous palates are increasing the interest in spicy foods. Practically unheard of five years ago, the fermented sriracha chili sauce from Huy Fong is fast becoming a mainstream condiment in this country.
McCormick Scraps Takeover of Premier Foods
Smucker names Mark T. Smucker CEO
On May 1, Mark T. Smucker will succeed his uncle, Richard K. Smucker, as CEO of J.M. Smucker Co.
On May 1, Mark T. Smucker will succeed his uncle, Richard K. Smucker, as CEO of J.M. Smucker, Orville, Ohio, the company said. Mark Smucker has served as the company's consumer and natural foods division president since April 2015. Richard Smucker will replace his brother Timothy P. Smucker as executive chairman.
Richard Smucker will become chairman emeritus and remain on the board as a non-employee director, the company said on Monday. Smucker products include Folgers, Pillsbury, Jif and its namesake fruit jams, jellies and spreads. The new generation is the fifth in the Smucker founding family to assume leadership of the company.
Mark Smucker, 46, has served as the president of consumer and natural foods, and is a board member. "As an…
Consumers want transparency; retailers are demanding it. Food processors who deliver it gain trust. But what is transparency?
“Customers want transparency.” When someone like Walter Robb, co-CEO of Whole Foods Market, says that, food and beverage processors listen.
But what exactly does he (and his customers) mean? What is transparency? It’s one of those…
Manufacturers Innovate to Keep Frozen Food Fresh
The Hunger for Vegan, Vegetarian Foods
Vegetarian and vegan eating are getting more common as concern grows for personal health, animal rights and the environment.
Though we eat more meat than any other population in the world, Americans' appetite for vegan and vegetarian foods is voracious. Mintel reports about 36 percent of consumers say they're buying meat alternatives and plant-based foods, and The Huffington Post reports some 16-plus million people consider themselves vegan or vegetarian.
In 2012, Americans ate 12.2 percent less meat than five years earlier, and 12 percent of the global food and drink products launched in 2013 carried a vegetarian claim, up from 6 percent in 2009, according to Huffington Post. In 2014, the Huffington Post predicted that by 2050, America may be a "vegan country" – or at least a significant percentage of Americans will be vegans.
Just last month the Plant Based…
Product Focus: Nuts and Seeds
2016 IRI Report Shows Best-Selling New Food and Beverage Products of 2015
IRI's New Product Pacesetters: McCafé coffee, Oscar Mayer Deli Fresh Bold, Dannon Oikos Triple Zero, Fairlife milk, Yoplait Greek 100 Whips, Chili's At Home, Simply Juice, Breyers Gelato, Cobblestone Bread, Cheerios Protein.
If there's a common thread to at least some of the best-selling new products of 2015 – and this is a bit of a stretch – it's that protein hit full stride that year and continues a run so far in 2016.
From day one, Greek yogurt boasted of more protein; Fairlife Farms' new milk is concentrated to yield more protein; and Cheerios Protein – well, it's right there in the name. Those are four of the top 10 new products announced in late April by IRI in its annual New Product Pacesetters report.
The Greek yogurts on the list are Dannon Oikos Triple Zero and Yoplait's Greek 100 Whips. The No. 1 spot belonged to McDonald's branded coffee (McCafe), which is manufactured by Kraft Heinz. Others on the list were Oscar Mayer Deli Fresh Bold (also…
Product Focus: Perfect Food Products for Grilling Season
Meat Snacks Are on Fire